The Role
A great opportunity for a competent Sous Chef to work for a vibrant and prestigious club, dedicated to providing an exceptional experience for their guests and members
Responsibilities
- Assist the head chef in menu development to create seasonally inspired dishes whether for the bar menu or special boards, considering dietary restrictions.
- Ensuring the kitchen runs smoothly in the absence of the Head Chef, including food preparation, cooking and plating, to maintain the highest quality.
- Maintain good stock rotation to minimise waste and optimise cost control
- Follow strict food safety and sanitation standards, including proper handling, storage and disposal of food items
- Deliver high quality standard of service to the members to create a unique dining experience for special occasions or competitions held at the club
Candidate Specification
- Level 1, 2 and 3 Food Safety Awards
- Level 2 Health & Safety in the Workplace
- Minimum 2 years’ experience at senior chef de partie or higher
- Awareness of manual handling
- Awareness of COSHH
- Must have clear communication skills, a high level of attention to detail, good level of numeracy and able to work unsupervised.
Benefits
- 25 days holiday
- Free team meals
- Employee Assistance Program
- 40 hours per week, working hours can be varied to meet the needs of the business, primary hours of operations are typically 9am – 5pm with some weekend shifts.