Sous Chef- Hotel

Job description

Key Responsibilities:

• Operational Excellence: Assist the Head Chef in daily kitchen operations, ensuring the consistent preparation and presentation of high-quality dishes.
• Menu Development: Collaborate on the creation of innovative, value-for-money menus that align with the hotel’s ethos and guest feedback.
• Training & Leadership: Train and motivate the kitchen team, ensuring high standards of skill and service.
• Health & Safety: Maintain strict hygiene standards, adhering to local health and safety regulations.
• Stock & Cost Control: Oversee food costing, stock management, and ordering to maintain efficiency and minimise waste.
• Quality Assurance: Liaise with the management team to ensure a seamless dining experience and address any issues proactively.
• Team Support: Step up in the Head Chef’s absence, taking ownership of kitchen operations.

About You:

• Experienced Leader: 2-3 years of Sous Chef experience in a high-paced, quality-focused environment, ideally in a 4-star hotel.
• Passion for Excellence: A love for creating outstanding dishes using fresh, local, and seasonal ingredients.
• Attention to Detail: Commitment to maintaining high standards and meticulous organization.
• Strong Communicator: Skilled in leading teams, assigning tasks, and keeping staff motivated.
• Business Savvy: Proficient in food cost control, scheduling, and stock management.
• Creative Thinker: A flair for developing new dishes and enhancing existing menus.

What We Offer:

• A busy, dynamic environment where your skills will shine.
• The opportunity to work with fresh, high-quality produce to create exceptional dishes.
• Growth and development within a supportive and prestigious 4-star hotel setting.

If you’re an ambitious Senior Sous Chef with experience in high-volume, fast-paced kitchens, we’d love to hear from you. Send your CV in confidence today and take your culinary career to the next level!