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Sous Chef

  • Job Location

    Weybridge, Surrey

  • Duration


  • Job Benefits

    £28000.00 - £31000.00/annum


Our client is a historic 4* hotel located in an idylic setting in Weybridge.

They are currently seeking an experienced and talented Sous Chef to join our team of Chefs. The Sous Chef will be reporting to the Head Chef.

As a Senior member of our Kitchen,you will be responsible for taking care of the daily food preparation and duties assigned.

Key Responsibilities:

* Ensure HACCP compliance within the kitchen and all Food & Beverage outlets at the hotel.

* You are responsible for food hygiene and ensure the kitchen works in accordance with the H&S Act 1974.

* Train new and existing kitchen staff on the preparation, arrangement and plating of dishes as per the current menu.

* Ensure all staff members adhere to culinary standards and regulations.

* Respond to customer enquiries and concerns personally.

* Assist in designing of new menu choices based on seasonal ingredients and customer demand.

* Cross-train kitchen staff on multiple stations.

* Ensure dishes are prepared and cooked according to specific restaurant standards.

* Be knowledgeable of daily business, reservations menu and menu availability.

* Maintain detailed knowledge of full menu and be able to explain dish descriptions.

* Ensure all policies, procedures, standards and guidelines are carefully adhere to.

* Fully run the kitchen on Head Chef's days off.

* Assist Head Chef with ordering stock, rotas and all necessary paperwork pertaining to the kitchen function.

* Prepare food for Restaurant, weddings, meetings and Banqueting function.

Qualities/Experience required:

* Experience in team management and can demonstrate good leadership skills.

* Experience in catering up to 380 covers for Banquets,weddings and other functions.

* Have at least 2 years previous experience as a Sous Chef preferably within a formal or fine dining environment.

* To be a strong verbal communicator and have a good standard of oral and written English.

* Build effective and constructive relationships and the ability to work collaboratively with others in pursuit of team goals.

* Qualified to a minimum of NVQ level 2.

* Able to work effectively under pressure and thrive in a challenging environment.

* Be able to demonstrate and understanding of the business vision and goals.

* To be passionate about cooking food to a very high standard.


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Copyright ©2006 - 2020. 247 Media Ltd.