Sous Chef / Head Chef
- Recruiter
- Anonymous
- Location
- Scarborough
- Salary
- Competitive
- Posted
- 11 Jun 2017
- Closes
- 28 Jun 2017
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
We are currently seeking a Sous Chef / Head Chef to work within a superb hotel based in Scarborough. The venue is perfect for midweek breaks, holidays, conferences, educational visits & social interest groups.
They have accommodation that offers 64 rooms of various sizes, all with en-suite facilities and stunning views of their beautiful grounds and coast. In addition they have well-appointed versatile and dedicated conference facilities.
Role / Responsibilities:
Job Description:
• In conjunction with the Head Chef ensure the full smooth running of the Kitchen overseeing menus, stock and staff working practices.
• To take charge of the Kitchen in the absence of the Head Chef.
• Work as part of a team preparing and serving up to 200 meals each day which include lunches, sandwiches, afternoon teas, full dinner service, banquets and conferences.
• Maintain an effective working relationship within the team.
• Communicate and liaise effectively with other departments within the hotel.
• Work in all departments of the Kitchen with respective chefs preparing and serving food items as required.
• Develop and provide innovative and imaginative food offerings
• Maintain high standards of personal hygiene at all times.
• Maintain cleanliness in all assigned areas of the department and ensure compliance with hygiene regulations.
• Deal with deliveries and stock rotation, minimizing spoilage and waste.
• Ensure that cost control policies and reporting procedures are followed.
• Assist the Head Chef with the ordering of stock.
• Attend all training sessions when requested to do so.
• Perform other related tasks when required to do so.
Essential / Desirable experience required:
Job Requirements:
• Working quickly and efficiently.
• Attention to detail - maintaining standards at all times.
• Enjoy and have the ability to work under pressure.
• Ability to learn on your feet and put into practice what you have learnt.
• Be punctual to work - to be on time is to be late.
• Help your colleagues and enjoy working in and being part of a busy team.
• Ability to be creative, bringing your own ideas to your work.
• Ability to achieve targets and work within budgets
They have accommodation that offers 64 rooms of various sizes, all with en-suite facilities and stunning views of their beautiful grounds and coast. In addition they have well-appointed versatile and dedicated conference facilities.
Role / Responsibilities:
Job Description:
• In conjunction with the Head Chef ensure the full smooth running of the Kitchen overseeing menus, stock and staff working practices.
• To take charge of the Kitchen in the absence of the Head Chef.
• Work as part of a team preparing and serving up to 200 meals each day which include lunches, sandwiches, afternoon teas, full dinner service, banquets and conferences.
• Maintain an effective working relationship within the team.
• Communicate and liaise effectively with other departments within the hotel.
• Work in all departments of the Kitchen with respective chefs preparing and serving food items as required.
• Develop and provide innovative and imaginative food offerings
• Maintain high standards of personal hygiene at all times.
• Maintain cleanliness in all assigned areas of the department and ensure compliance with hygiene regulations.
• Deal with deliveries and stock rotation, minimizing spoilage and waste.
• Ensure that cost control policies and reporting procedures are followed.
• Assist the Head Chef with the ordering of stock.
• Attend all training sessions when requested to do so.
• Perform other related tasks when required to do so.
Essential / Desirable experience required:
Job Requirements:
• Working quickly and efficiently.
• Attention to detail - maintaining standards at all times.
• Enjoy and have the ability to work under pressure.
• Ability to learn on your feet and put into practice what you have learnt.
• Be punctual to work - to be on time is to be late.
• Help your colleagues and enjoy working in and being part of a busy team.
• Ability to be creative, bringing your own ideas to your work.
• Ability to achieve targets and work within budgets