Sous Chef
- Recruiter
- Anonymous
- Location
- Devizes
- Salary
- 22000.00 - 24000.00 GBP Annual
- Posted
- 22 Jun 2018
- Closes
- 18 Jul 2018
- Sectors
- Catering & Hospitality
- Contract Type
- Permanent
- Hours
- Full Time
The main duties include the responsibility for the following:
* Creating high quality dishes, cooked consistently and enthusiastically to a high level, including a menu of daily specials based on seasonality.
* Supporting the Head Chef to run the kitchen
* Developing new products regularly and working with the Management Team for ongoing menu selection.
* Ensuring that the required preparation is undertaken and completed prior to each service.
* Maintaining standards in quality of food produced, food storage, stock control, food hygiene, staffing and wastage control.
* Maintaining our high level of food safety & hygiene which is essential
* Managing stock control, portion sizes and quality
* Work in a high-pressured environment.
The ideal candidate for this role should have the following skills & qualifications:
* Previous experience at Sous Chef level in a leisure resort or a high street restaurant brand.
* A confident communicator who can engage positively with our customers, suppliers and other stakeholders in the business.
* Developing and improving food, food standards and the people you lead.
* Monitoring and improving costs and efficiencies will also be part of your remit.
* We are offering a competitive salary depending on experience, sensible hours, NVQ training and an exciting future for the right person
* Creating high quality dishes, cooked consistently and enthusiastically to a high level, including a menu of daily specials based on seasonality.
* Supporting the Head Chef to run the kitchen
* Developing new products regularly and working with the Management Team for ongoing menu selection.
* Ensuring that the required preparation is undertaken and completed prior to each service.
* Maintaining standards in quality of food produced, food storage, stock control, food hygiene, staffing and wastage control.
* Maintaining our high level of food safety & hygiene which is essential
* Managing stock control, portion sizes and quality
* Work in a high-pressured environment.
The ideal candidate for this role should have the following skills & qualifications:
* Previous experience at Sous Chef level in a leisure resort or a high street restaurant brand.
* A confident communicator who can engage positively with our customers, suppliers and other stakeholders in the business.
* Developing and improving food, food standards and the people you lead.
* Monitoring and improving costs and efficiencies will also be part of your remit.
* We are offering a competitive salary depending on experience, sensible hours, NVQ training and an exciting future for the right person