Junior Sous Chef

Requirements:

• To deputise in the absence of the Head Chef, ensuring that standards of performance within the food production areas of the hotel operates of the highest standards of quality, and all employees in front and back of house are trained in the food products served to the guests.
• Must have strong cooking skills and a passion for preparing high quality food using fresh local and seasonal produce.
• You will be responsible for ordering, stock control, kitchen hygiene, scheduling, staff training and team supervision.
• Assists the Head Chef in developing and maintaining up-dated operations manuals for all Food Production and Kitchen Porter
• Assists the Head Chef in making recipes and maintaining up-dated and accurate costing of all dishes prepared and sold in the Food and Beverage

Applicant Requirements:

• Excellent attention to detail always required and High operating
• Good leadership skills and high level of organisation
• Ability to communication in a professional manner with the front of house team
• Assists the Head Chef in developing popular menus offering
• To assist the Head Chef in maintaining agreed catering budget for the hotel, ensuring that cost of sales is achieved and expenditure controlled at all levels and setting up purchasing specifications as and when required.
• In the Chefs absence, to attend Management Meetings as required, ensuring effective communication at all levels.
• To encourage an environment which promotes employee morale and encourages the team to have pride and commitment in their area of work.

If you are an enthusiastic Sous Chef with the drive and ambition to deliver exceptional dishes whilst leading a team in a fast-paced environment, then we would like to hear from you.

Please send your updated cv in confidence Today!