Sous Chef

Job Type:
Job Sector:
Food, Beverage
South East
£25,000 to £25,000 per annum
Salary Description:
�25k per year + tips + live in + benefits
The rpc Group of Companies
Job Ref:

The Company and the Role:
Great opportunity for a permanent Sous Chef in a fantastic niche Hotel in Newbury, offering the chance to build your reputation and kitchen experience in an aspiring Rosette level restaurant brigade.
This former coaching inn turned 3-Star Hotel caters for breakfast, lunch and dinner, they also provide private functions and corporate event catering on site, as well as drawing in tourist trade and local dinners.
The Hotel owners are looking to bolster their Hotel business through private events, themed functions and corporate events, where menus can and will be creative wherever possible.
The Company has completed a full kitchen and restaurant make over and revamp, giving you a great new opportunity to push towards more awards for excellence.
The menu items that your team produce come from fresh local and seasonal produce, are prepared onsite, and cooked from scratch.

Key Features of the Role:
As Sous Chef you will be supporting the Head Chef and Kitchen Team in producing award winning food to discerning clientele, with a key focuses on Hazard Analysis and Critical Control Points (HACCP), cleanliness, hygiene and food safety, as well as helping attain budgeted food gross profit.
You will be drawing on your vast culinary skills and Chef experience, using your proven knowledge and award-winning background to successfully prepare, cook, and present various food items from scratch.
As a Sous Chef you need to lead by example, promoting a solid culinary background, and helping others to understand and attain similar levels, through training and development.
Working in a professional brigade kitchen you are expected to be genuinely interested in food, as well as looking at the creative aspect of presentation, flavour matching, seasonality and technical ability.
You will be working full time hours 5 days a week, working both straight and split shifts depending on the kitchen requirement, the Hotel serves Breakfast, Lunch and Dinner service.

Knowledge and Skills Required:
As Sous Chef you will need both knowledge and experience having worked in a fresh food kitchen, with a solid culinary background gained in the Hotel / Restaurant sector.
You will need to have worked across a range of kitchen stations and you must have experience preparing, cooking and presenting various menu items in a similar brigade level of kitchen cooking for guests and functions of up to 200 guests.
Ideally a recognisable hospitality qualification would be great.
You must be able to show a genuine passion and interest when it comes to preparing great food, with excellent communication skills and professionalism as key basic requirements.
You must be emotionally robust to handle a busy and pressured environment where the rewards are personal satisfaction and pride, when dealing with guest feedback and reviews.
You must have supervised or managed a kitchen brigade in the absence of a Head Chef, having dealt with HACCP, standards, cleanliness, hygiene and food safety, as well as training and development of your own career and others in your team.

What's on Offer?
Sous Chef comes with a basic annual salary package of �25,000 paid monthly plus Tips.
Working up to 43 hours, 5 days per week across straight and split shifts.
Live-in option is available for the right person with potential cost implications, (but you have to be able to commit to a face to face interview trial at your own cost).
Free parking, the hotel is within wa

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

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