Junior Sous Chef

Job Type:
Permanent
Job Sector:
Food, Beverage
Region:
South East
Location:
Hampshire
Salary:
£24,000 to £26,000 per annum
Salary Description:
�24k - 26k per year + live in + benefits package
Posted:
13/06/2018
Recruiter:
The rpc Group of Companies
Job Ref:
8194/2018/CA6782FC

The Company and the Role:
An award winning 4 Star Hotel is seeking a full time permanent Junior Sous Chef, in the beautiful surrounding countryside of an established and well-known Manor House Hotel located in Central Hampshire, working 45 hours per week and the option to 'Live In'.
The Hotel restaurant offers an organised brigade structure, allowing talented and motivated Chefs to progress up the career ladder, learning and developing their skills and knowledge during their career tenure, offering long term employment stability and security.
The Hotel is part of a small chain of well-known and established destination resorts located across the English Counties, in areas known for their natural beauty, relaxing and calming environments.
As Junior Sous Chef it is your duty to help assist the Head Chef in the management and running of the kitchen, ensuring all food is prepared to the highest standard and providing a fine dining experience to guests.
The Company will offer support, progression, personal development and salary review opportunities to the right talented Chef, who is able to prove their worth to the business, who is emotionally robust, and who can take direction and consistently perform to the company standards.


Key Features of the Role:
As Junior Sous Chef you will support menu development and nutritional requirements for healthy eating cuisine, contracted for 45 hours per week.
Supporting the Head Chef with recruitment, management, training, performance, leading by example through high standards set, and ensuring systematic training is completed and recorded.
Responsible for the food preparation and presentation of menu items and buffets, implementing healthy eating philosophy, Company standards and offering a personal service to all guests.
Forecasting food stock levels daily organising rota's, delegating kitchen responsibilities, carrying out Food and Safety hygiene practices and procedures, plus temperature checks, food ordering, waste management and managing the team when required.
You will be the liaison point between the kitchen and different hotel teams, working closely with Events on specific group menus, as well as with external suppliers.


Knowledge and Skills:
You will be expected to have NVQ Level 1 + 2, Food Hygiene Certificate Level 2, Chef experience in a high quality establishment working to strict Health and Hygiene regimes, ordering and menu pricing.
You must be self-motivated, able to motivate others, excellent organisational, communication an interpersonal skills that you can demonstrate in a trial interview, attention to detail and high standards.
You must have a good understanding of all applicable Health and Safety legislation, Budget and Stock Control, Nutritional and Allergy knowledge and food control experience.
You must have worked in a fresh food kitchen, having carried out your own food preparation and you must be experienced cooking from scratch. Re-heating and working with pre-packed, pre-made frozen food menu items is not the background required.


What's on Offer?
A competitive basic salary ranging from �24,000 to �26,000 per annum and attractive benefits package will be offered if you are successful at your trial interview.
Contracted 45 hours per week.
Live In option available.
Contracted 28 days / shift annual holiday including bank holiday, which increases with service.
Generous staff discount, Discounted Club Membership, Subsidised meals whilst on duty.
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Contact Details:
The rpc Group of Companies
Tel: 023 8022 4654
Fax: 023 8022 0808
Contact: Frank Canonico
Email:

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