Vacancy Information

Sous Chef - £35k to £40K pa - 2/3AA Rosette

Reference Number: 8554

Overview

Sector:
Restaurant/Hotel
Job Type:
Sous Chef
Salary:
£35,000 to £40,000
Location:
RH10

Description

Benefits £35k– £40k pa Annual guaranteed service charge bonus 4 weeks holiday rising to 5 weeks 8 Bank holidays Free car parking Staff accommodation available at only £70 per week inc bills. Discounted hotel accommodation for yourself and your family at all our hotels. Discounted treatments at our Spas. Discount on all food & beverage at all our hotels. Discount on retail products in our Spas. An amazing opportunity to join 2/3AA rosette kitchen brigade of dedicated Chefs at a luxury hotel. Creating award winning dishes working with local seasonal fresh produce across the menu. Using the very best of British grown. Opening breakfast, lunch and dinner, 7 days per week. The Role Assisting with the running of our brigade alongside the Head Chef. Flexible shifts covering lunch & dinner service including weekend working (5 days per week). Quality experience in a fresh food environment. A passion and drive to contribute to develop award winning dishes. Ability to train, coach, develop, motivate and enthuse a committed team to deliver excellent standards of food and morale within the whole hotel kitchen. The flair to contribute practical, costed and exciting dishes for the menu. Achieving 2/3 rosette quality food while effectively managing the GP, stock and wastage. Assisting and supporting Head Chef with menu planning and composition. Be strongly versed in kitchen communication. Maintain high cleanliness of all areas throughout the Kitchen. experienced in HACCP and food hygiene, health and safety systems to ensure compliance. Requirements Working 5 shifts per week 48 hrs per week. 2 years 2 Rosette restaurant or 5* hotel experience at Snr Chef de Partie level or above. Management experience in assisting & maintaining high levels of hygiene & health & safety. Drive and ability to be responsible for junior staff development, ensuring high levels of food standards. Team player with an ability and desire to contribute to the team’s success. Excellent eye for detail and eager to learn and progress. A passion and flair for British produce.

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