CHEFS WANTED FOR OUR 4* AND 5* HOTELS IN SURREY LIVE IN 18K - 24K
- Recruiter
- Rosette and Hospitality Limited
- Location
- Woking
- Salary
- 18000.00 - 24000.00 GBP Annual
- Posted
- 19 May 2017
- Closes
- 03 Jun 2017
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
WE ARE LOOKING FOR CHEFS TO WORK AT 4 AND 5* HOTELS AND RESTAURANTS IN THE SURREY AREA , AND AT A 1-2 ROSETTE STANDARD LIVE IN MAYBE POSSIBLE AT SOME VENUES
WE ARE LOOKING FOR THE FOLLOWING ROLES
COMMIS CHEF - KITCHEN AND PASTRY 16,000 - 17,000
DEMI CHEF DE PARTIE - KITCHEN 18,000 - 19,000
CHEF DE PARTIE KITCHEN AND PASTRY 20,000 - 24,000
Our Hotels and Restaurants operates throughout the week at a 1AA and 2AA rosette standard, catering for resident and non resident guests and can seat 40/60 guests. There is also traditional afternoon tea is offered each day as well Functions, Conferences and Weddings are a big part of the business at our locations
The Role
Reporting to the Head Chef/Sous Chef you will be working across all areas of the Kitchen.
Duties will include;
Producing food for all service periods in the Restaurant, as well as Bar food, Banqueting, Room Service and Afternoon tea.
Preparation, production and service of food to the standard required in a timely and efficient manner
Fresh local seasonal produce used wherever possible with some being grown in our small kitchen garden. Food is cooked and prepared from fresh on a daily basis.
Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef.
Be responsible for receiving and storing of all relevant food and non food items.
Assist Head/Sous Chef with daily menu planning and composition as and when required.
Supporting the Head and Sous Chef with the designof menu items for restaurant, afternoon tea, as well as banqueting menus
To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen ( team of 6 Chefs + 3 Kitchen Porters) , internal communication / attending meetings.
Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a clean as you go policy.
Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel.
The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well asguests from the local area. The hotel is a popular wedding venue with weddings taking place in the 3 wedding suites. 38 - 40 weddings per year for up to 70 guests with 100 guests for evening receptions.
Requirements
Working 5 shifts per week 45 hrs per week.
Previous experience in a quality environment but is now seeking their first chef de Partie role with responsibility for their Section.
Demonstrate during a trial shift the practical ability to be able to produce plated desserts to a rosette standard.
Demonstrate flair and creativity to develop the hotels.
Hold the experience to manage the multi menu requirements and busy banqueting operation.
Live locally or have the ability to relocate to the area with own transportation.
Benefits
16,000 - 24,##### ######weeks holiday increasing with service
8 Bank holidays
Free car parking
Employee uniform
Following completion of the company's 3 month probationary period access to a range of company benefits including:
Discounted hotel accommodation for yourself and your family at all hotels
Discount off all food & beverage at all hotels
In line with the requirements of the Asylum and Immigration Act 1996, all applicants must be eligible to live and work in the UK. As part of the recruitment process, you will be asked to provide documented evidence of eligibility.
In line with the requirements of the Employment Agencies Act 1973 Rosette Recruitment are prohibited from charging work-seekers for work finding services. Advertised through Zoek.
WE ARE LOOKING FOR THE FOLLOWING ROLES
COMMIS CHEF - KITCHEN AND PASTRY 16,000 - 17,000
DEMI CHEF DE PARTIE - KITCHEN 18,000 - 19,000
CHEF DE PARTIE KITCHEN AND PASTRY 20,000 - 24,000
Our Hotels and Restaurants operates throughout the week at a 1AA and 2AA rosette standard, catering for resident and non resident guests and can seat 40/60 guests. There is also traditional afternoon tea is offered each day as well Functions, Conferences and Weddings are a big part of the business at our locations
The Role
Reporting to the Head Chef/Sous Chef you will be working across all areas of the Kitchen.
Duties will include;
Producing food for all service periods in the Restaurant, as well as Bar food, Banqueting, Room Service and Afternoon tea.
Preparation, production and service of food to the standard required in a timely and efficient manner
Fresh local seasonal produce used wherever possible with some being grown in our small kitchen garden. Food is cooked and prepared from fresh on a daily basis.
Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef.
Be responsible for receiving and storing of all relevant food and non food items.
Assist Head/Sous Chef with daily menu planning and composition as and when required.
Supporting the Head and Sous Chef with the designof menu items for restaurant, afternoon tea, as well as banqueting menus
To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen ( team of 6 Chefs + 3 Kitchen Porters) , internal communication / attending meetings.
Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments.
Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a clean as you go policy.
Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel.
The business is varied offering catering to Hotel Guests, In-house Conference Delegates, as well asguests from the local area. The hotel is a popular wedding venue with weddings taking place in the 3 wedding suites. 38 - 40 weddings per year for up to 70 guests with 100 guests for evening receptions.
Requirements
Working 5 shifts per week 45 hrs per week.
Previous experience in a quality environment but is now seeking their first chef de Partie role with responsibility for their Section.
Demonstrate during a trial shift the practical ability to be able to produce plated desserts to a rosette standard.
Demonstrate flair and creativity to develop the hotels.
Hold the experience to manage the multi menu requirements and busy banqueting operation.
Live locally or have the ability to relocate to the area with own transportation.
Benefits
16,000 - 24,##### ######weeks holiday increasing with service
8 Bank holidays
Free car parking
Employee uniform
Following completion of the company's 3 month probationary period access to a range of company benefits including:
Discounted hotel accommodation for yourself and your family at all hotels
Discount off all food & beverage at all hotels
In line with the requirements of the Asylum and Immigration Act 1996, all applicants must be eligible to live and work in the UK. As part of the recruitment process, you will be asked to provide documented evidence of eligibility.
In line with the requirements of the Employment Agencies Act 1973 Rosette Recruitment are prohibited from charging work-seekers for work finding services. Advertised through Zoek.