Sous Chef - Based in France

2 days left

Location
Brighton, East Sussex, England
Salary
Negotiable
Posted
07 Nov 2016
Closes
05 Dec 2016
Ref
00061091
Contact
Recruitment Genius Ltd
Contract Type
Temporary
Hours
Full Time
Experienced in the kitchen? Fancy the challenge of working in a mountain kitchen? Are you more than a flash in the pan?

This company has exciting opportunities for enthusiastic sous chefs who have already gained experience in a busy kitchen environment and are ready for a fresh challenge. They are looking for sous chefs to assist the Head chef in the organisation and running of the kitchens in their Club Hotels, throughout various locations throughout the stunning French Alps.

You will have the desire to learn, assisting with weekly stock takes and be aware of the importance of minimising wastage, maximising profit and catering for special dietary requirements.. They like to push our staff to deliver the best and enjoy challenging people to achieve the best. As such you will take on a high level of responsibility from the start learning how to deliver their menus to the highest standard and having the opportunity to take charge on the head chef's night off. They deliver a first class training and development program throughout your employment with them and many of their Head chefs started off this way.

Fancy the Challenge? They are passionate about their staff and as such they offer a competitive package to entice you away from the humdrum of daily life to come and work for them in the sunny snowy mountains! When you come to work for them they provide full accommodation, travel to and from the UK, competitive salary, three meals a day , ski hire, resort lift pass, at least a day and a half off a week, discretionary bar discount.

Essential - Level 1 Health and Hygiene, previous catering and supervisory experience.

Desirable - Level 2 Health and Hygiene (Intermediate)

Key Responsibilities and Accountabilities:
Health & Safety, Legislation and Legal Requirements:
- Ensure the highest standards of health and hygiene in the kitchen, abiding to local and European regulations
Management and Team Development:
- Assist with the management, training & development of the kitchen team
- Ensure punctuality and reliability within the department
Customer Service:
- Production of company set menus to provide healthy, nourishing foods to their guests
- Maintain and improve service standards to improve customer feedback and encourage repeat business
- Provide good quality, healthy and varied staff meals within the budget provided
Financial Awareness and Sales:
- Encouraging terrace food sales and maximising profit
- Minimise loss and wastage
- Assist with weekly stock take
- Receive deliveries of food, check order is correct and store away ensuring stock rotation
Organisation and Administration:
- Assist with washing up when required

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