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Main Responsibilities
The main responsibilities in this role are to ensure the brigade delivers the very best, both in service and product. You will be heavily involved with being on the "stoves" and be someone who is passionate about cooking and working with fresh seasonal produce. You will also work with your team on writing and designing new and exciting menus, ensuring the profitability of all departments.
Additionally, you will ensure that you and the brigade comply with all health and safety regulations. Training and developing all junior team members is a key focus, with an emphasis on completing learning and development plans to drive standards and retain enthusiastic, quality-driven individuals passionate about food.
The Person
The ideal candidate for this Sous Chef role will have experience within a 4 or 5-star hotel or a rosette restaurant. You should have sound kitchen finance awareness and demonstrate a great understanding of food and current trends. The ability to work well under pressure and be proactive is essential.
This role is ideally suited to a Chef seeking a new challenge. Your CV should show consistency and longevity in each role, and demonstrate experience with premier, casual fine dining trending cuisine at a minimum of 2 rosette level. Please note that no live-in accommodation is available, but our client can assist with short-term accommodation arrangements for the right candidate.
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