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Key Requirements: ·Be willing to learn and develop themselves. ·Work well in a busy environment ·Have the ability to work efficiently ·Be flexibl... Role: Sous Chef, Category: Hospitality & Catering
Sous Chef: St. Helen’s Hotel
Key Requirements:
·Be willing to learn and develop themselves.
·Work well in a busy environment
·Have the ability to work efficiently
·Be flexible in terms of work shifts.
·Have a good attention to detail
·A passion for food, creativity and flair, individuality is welcomed.
·A positive approach, excellent organisational skills, and a passion for producing high quality food.
·Driven and ambitious to inspire the team to consistently deliver exceptional dishes.
·A warm welcome and a positive Yes, I Can! attitude.
Job Description:
·Manage the general day to day running of the kitchen in the absence of the Executive Chef.
·Implementing the required standards of food produced throughout the operation.
·Assisting with the implementation and design of menus.
·Ability to lead a team of chefs.
·Payroll Management, Roster Planning, Time Sheets and Budgeting Knowledge.
·Liaising with Hotel Management throughout the property, with regards to customer needs.
·Ability to deal with staffing issues that may arise, in accordance with Hotel procedure.
·Overseeing all areas of the kitchen and ensuring that required standards are achieved therein.
·Assisting in the management of kitchen HACCP.
·Assisting with compiling rosters, monthly stock control and team training
For non-EEA Nationals, eligibility and requirements for an employment permit apply.