Sous Chef

Job description

Join a hotel that is a member of the the employer network, which includes over 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. The role is fully responsible for controlling daily kitchen operations and the kitchen brigade in the absence of the Head Chef. Responsibilities include preparing and serving food to agreed standards, regular kitchen inspections, strict control of food items, ensuring portion control and waste reduction, proper storage and stock rotation, checking deliveries for quantity and quality, maintaining food cost within budget, promoting communication between kitchen and other hotel departments, complying with health and safety and food hygiene regulations, wearing protective clothing, reporting building or equipment defects and accidents, attending company training, and carrying out reasonable requests from management.

Requirements

• flexible
• "can do" attitude
• ability to work independently
• experience of a busy food operation within the last 2 years
• thorough understanding of health and safety regulations
• ability to follow food hygiene policy
• ability to build rapport quickly with senior management
• positive approach to menu planning and development
• flair and enthusiasm for working with fresh ingredients
• worked in a similar environment
• NVQ kitchen qualification
• HACCP and COSHH
• knowledge of a busy kitchen and banqueting operation
• enthusiasm and passion for food
• punctual and reliable
• self-motivated

Skills