JUNIOR SOUS CHEF/CDP 20-23, TEMP LIVE IN ,1AA ROSETTE IN CAITHNESS
- Recruiter
- Rosette and Hospitality Limited
- Location
- Highland
- Salary
- Competitive
- Posted
- 24 May 2017
- Closes
- 05 Jun 2017
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
JUNIOR SOUS CHEF WANTED FOR THIS STUNNING HOTEL IN THE WICK AREA OF CAITHNESS WITH 1AA ROSETTE STANDARD FOOD AND A GREAT TEAM IN PLACE
SALARY FOR THE ROLES ARE AS FOLLOWS
CHEF DE PARTIE 20,000 PLUS TIPS AND BENEFITS
JUNIOR SOUS CHEF 23,000 PLUS TIPS AND BENEFITS
TEMPORARY LIVE IN ACCOMMODATION CAN BE ARRANGED ALSO FOR THE RIGHT CANDIDATE
45 - 50 HOUR WEEK
The Role
Menu planning and involvement in meal preparation in our modern fully equipped kitchen working closely with the Head Chef to run this busy kitchen
Food preparation using fresh locally sourced seasonal food.
Preparing all food from scratch on the premises.
Ensure that food reaches the customers in a timely manner, maintaining the continued high standards that we are proud to have achieved.
Ordering produce, staff control, quality and cleanliness, pricing and gross profit management plus waste control.
Help to select and train kitchen staff..
Catering for up to 150 - 200 covers per day.
The Person
Will have UK experience at Gastro Pub or hotel junior sous or cdp level.
Possess excellent man-management skills.
Be passionate about locally sourced fresh food.
Must have a calm personality, be a team-player and be able to help deliver consistently high quality food at all times.
Key Accountabilities:
Describe what the role holder is accountable for i.e. overview of budget responsibility, people responsibility, size of department etc
Direct the food safety system ensuring all team members fully trained and aware of how food is stored, rotated and disposed of and monitoring their adherence.
To ensure that food and labour costs are effectively managed in order to achieve a strong food margin and labour within budget.
Principal Responsibilities:
Prepare the agreed menu to standard with fresh and appropriate ingredients in sufficient quantities to avoid wastage and eroding food margin
Ensure that guest Feedback is acted on positively and quickly including Mystery Diner reports.
Create a positive perception for the company at all times internally and externally.
To attend company led meetings as requested
Complete daily stock line checks and weekly food stock takes and be responsible for ad hoc external food audits
Ensure that only nominated suppliers are used.
Lead by example setting the pace and the standards.
Personality Factors
A professional who is creative, energetic and who is hands on leading from the front.
Demonstrate high personal standards in both hygiene and punctuality
Courteous and professional approach
Sense of humour
Confidence communicating with other team members and the ability to delegate tasks
Leadership qualities including motivating the team through praise and recognition
Able to deal with poor performers in a fair and constructive way
Hold engaging and informative team meetings and team briefs
Be a role model and set a vision to inspire the kitchen team
Skills Required / Already Attained
Delivery of Great Food Service and Standards.
To manage and keep a safe kitchen achieving the highest standards possible.
Is creative and can follow recipes, design and adapt dishes for menus.
Financial Management- Food Margin and Labour Management.
Work under pressure in a warm and busy environment.
Advertised through Zoek.
SALARY FOR THE ROLES ARE AS FOLLOWS
CHEF DE PARTIE 20,000 PLUS TIPS AND BENEFITS
JUNIOR SOUS CHEF 23,000 PLUS TIPS AND BENEFITS
TEMPORARY LIVE IN ACCOMMODATION CAN BE ARRANGED ALSO FOR THE RIGHT CANDIDATE
45 - 50 HOUR WEEK
The Role
Menu planning and involvement in meal preparation in our modern fully equipped kitchen working closely with the Head Chef to run this busy kitchen
Food preparation using fresh locally sourced seasonal food.
Preparing all food from scratch on the premises.
Ensure that food reaches the customers in a timely manner, maintaining the continued high standards that we are proud to have achieved.
Ordering produce, staff control, quality and cleanliness, pricing and gross profit management plus waste control.
Help to select and train kitchen staff..
Catering for up to 150 - 200 covers per day.
The Person
Will have UK experience at Gastro Pub or hotel junior sous or cdp level.
Possess excellent man-management skills.
Be passionate about locally sourced fresh food.
Must have a calm personality, be a team-player and be able to help deliver consistently high quality food at all times.
Key Accountabilities:
Describe what the role holder is accountable for i.e. overview of budget responsibility, people responsibility, size of department etc
Direct the food safety system ensuring all team members fully trained and aware of how food is stored, rotated and disposed of and monitoring their adherence.
To ensure that food and labour costs are effectively managed in order to achieve a strong food margin and labour within budget.
Principal Responsibilities:
Prepare the agreed menu to standard with fresh and appropriate ingredients in sufficient quantities to avoid wastage and eroding food margin
Ensure that guest Feedback is acted on positively and quickly including Mystery Diner reports.
Create a positive perception for the company at all times internally and externally.
To attend company led meetings as requested
Complete daily stock line checks and weekly food stock takes and be responsible for ad hoc external food audits
Ensure that only nominated suppliers are used.
Lead by example setting the pace and the standards.
Personality Factors
A professional who is creative, energetic and who is hands on leading from the front.
Demonstrate high personal standards in both hygiene and punctuality
Courteous and professional approach
Sense of humour
Confidence communicating with other team members and the ability to delegate tasks
Leadership qualities including motivating the team through praise and recognition
Able to deal with poor performers in a fair and constructive way
Hold engaging and informative team meetings and team briefs
Be a role model and set a vision to inspire the kitchen team
Skills Required / Already Attained
Delivery of Great Food Service and Standards.
To manage and keep a safe kitchen achieving the highest standards possible.
Is creative and can follow recipes, design and adapt dishes for menus.
Financial Management- Food Margin and Labour Management.
Work under pressure in a warm and busy environment.
Advertised through Zoek.