Vacancy Information

Sous Chef - £35k to £36k pa - 2/3AA Rosette

Reference Number: 8577


Job Type:
Sous Chef
£35,000 to £36,000
Crawley Area


Benefits Competitve Salary plus bonus paid quarterly An additional end of financial year service charge bonus also paid 4 weeks holiday rising to 5 weeks with service 8 Bank holidays Free car parking Employee uniform Possibility of temporary accommodation for those relocating In addition you will benefit from a range of company benefits including: Discounted hotel accommodation for yourself and your family at all hotels Discounted treatments at our Spas Discount off all food & beverage at all hotels Discount of individual treatments at our Spas Discount on retail products in our Spas Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday THE ROLE A great opportunity to join a team of 7 Chefs and Kitchen Porters who deliver 3 Rosette food in our Restaurant using fresh local ingredients. You will also be involved with afternoon tea, room service and wedding/function food preparation. Working with our experienced Head Chef, to produce a range of dishes for our Restaurant as well as for our exclusive events, weddings, and function clients. Involvement across all areas of the kitchen will allow you to develop your technical, costing, team management and coaching skills. MAIN DUTIES 5 days per week, flexible shifts including weekends Part of team of 7 chefs and 3 kitchen porters A chance for someone with flair and passion to shine in this standard driven kitchen producing 3 rosette standard Brasserie style food. Preparing meals across breakfast, lunch, dinner, wedding and functions, afternoon teas, room service menus Adhering to food hygiene policies and procedures to ensure the safety of the operation and food produced. REQUIREMENTS Quality, fresh food preparation experience in a quality Hotel or Restaurant operation ideally with 2/3 Rosettes Experience across a variety of kitchen sections Used to working within a small team - sense of team spirit and passion for quality and excellence The flair to give input and work with the team to continually develop the food offered

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