Breakfast Chef

Job Type:
Permanent
Job Sector:
Food, Beverage
Region:
South West
Location:
Bristol
Salary:
£20,000 to £20,000 per annum
Salary Description:
�20k per year + Tronc + Benefits
Posted:
02/01/2020
Recruiter:
The rpc Group of Companies
Job Ref:
9111/2019/CA7656FC

The Company and the Role:
The Company is possibly the most talked-about group of Hotels to emerge in recent years.
The Company's Hotels all having a touch of superior elegance inside and outside have fabulous grounds are more like a restaurant with rooms and kitchen garden. The concept was created in 2011 and has been recognised with many accolades and industry awards.
The Company has planned expansion and needs to recruit accomplished Senior Sous Chefs who will then be able to make that step up to Head Chef as the new venues open, either at their current venue or at new venues. There has been 1 new opening this year and 2 more planned.

Their ethos is to give their staff a great place to work that is fun, professional and just a little bit different, with bags of opportunity to develop, expand knowledge and techniques under the guidance of award-winning Chefs, to ensure long term career interest.
Bringing the best out of their Chefs with constant learning provided and freedom to experiment with new flavours, by sourcing fresh ingredients every day from their own gardens and greenhouses, to create new menus and keep the passion to deliver amazing dishes every day. It can be challenging at times but very rewarding.
The Company is currently looking for a dedicated, organised Senior Sous Chef to join their kitchen team at one of the most exciting award-winning Hotel restaurants in North Somerset. The position is permanent. You must have your own transport, as no public transport links or live-in accommodation.

Key Features of the Role:
Senior Sous Chef focus will oversee the kitchen in the absence of the Head Chef.
Managing, training and coaching Chefs of all levels working with you, making sure that they are competent, confident and organised, to produce food to a rosette standard.
Work enthusiastically as a member of a busy kitchen team working in conjunction with service staff to ensure a high level of service is received by the guest.
Assist the Head Chef and kitchen team on food cost and wastage, cleanliness, hygiene, stock control, organization and section standards.
Undertake training and development to improve your technical skills, knowledge and experience, which can be used to help others as a mentor.
Work with an array of superb fresh produce and fresh meats much of which is grown and reared in the grounds of the hotel, as well as liaising with any suppliers.
Carrying out kitchen reports, margin analysis, and GP results with the Head Chef.

Knowledge and Skills Required:
Be an accomplished Senior Sous Chef with experience of working in a fresh food kitchen at a similar level with the focus on the operations, logistics and overall management of the kitchen and team in the absence of the Head Chef.
Above all you must be a real "foodie" able to spread the word to the Company's customers about the importance of the art of serving good, fresh and local food in an ever-increasing world where convenience is becoming the norm, they need people who have a love and passion for all things food.
Possess passion to continually push yourself to move up to the next career level, as you will be considered as the brands next Head Chef in waiting.
Your practical experience should ideally be supported by some form of catering qualification.
Be a great team player with good organisational skills with the ability to thrive in a very busy hotel and restaurant, where the Company's reputation for consistently preparing, cooking

Contact Details:
The rpc Group of Companies
Tel: 023 8022 4654
Contact: Frank Canonico
Email:

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