Sous Chef
- Recruiter
- Confidential
- Location
- Gullane
- Salary
- 26000.00 - 28000.00 GBP Annual
- Posted
- 02 Jun 2021
- Closes
- 24 Jun 2021
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
About the role
HOSPO is proud to represent a well-established Hotel group that's recruiting for a location based in the East of Edinburgh. They are looking for a creative Sous Chef that is passionate about food, provenance and sustainability. This applicant must be a self-starter and be able to lead from the front as well as delegate and coordinate the team. The focus will be on making decisions on food concepts, presentation of food as well as menu planning, costing and controlling GP.
This role is about working closely with the head chef to lead a team of chefs to produce great food for our dining room, caf?? and functions. That means you will have a varied workload and you will be flexible in adapting your style and approach in line with fluctuating customer needs
What they want from you !
* You'll have an eye for quality, consistency and for portion control.
* You'll build good relationships with the front of house team to make sure our customers get exactly what they want, quickly.
* A qualification in professional cookery would be great, and relevant industry experience at Sous Chef level is essential.
* You'll be flexible as hours of work are variable to meet the needs of the business.
What they can offer you
* The chance to work in a friendly, forward thinking company with investment as a priority.
* Great benefits - including pension, and discounts on leisure membership, food and hotel stays
* Live in accommodation may be available
HOSPO is proud to represent a well-established Hotel group that's recruiting for a location based in the East of Edinburgh. They are looking for a creative Sous Chef that is passionate about food, provenance and sustainability. This applicant must be a self-starter and be able to lead from the front as well as delegate and coordinate the team. The focus will be on making decisions on food concepts, presentation of food as well as menu planning, costing and controlling GP.
This role is about working closely with the head chef to lead a team of chefs to produce great food for our dining room, caf?? and functions. That means you will have a varied workload and you will be flexible in adapting your style and approach in line with fluctuating customer needs
What they want from you !
* You'll have an eye for quality, consistency and for portion control.
* You'll build good relationships with the front of house team to make sure our customers get exactly what they want, quickly.
* A qualification in professional cookery would be great, and relevant industry experience at Sous Chef level is essential.
* You'll be flexible as hours of work are variable to meet the needs of the business.
What they can offer you
* The chance to work in a friendly, forward thinking company with investment as a priority.
* Great benefits - including pension, and discounts on leisure membership, food and hotel stays
* Live in accommodation may be available