Job Description
The Role of Junior Sous Chef
Our Junior Sous Chef will be a focussed and calm chef with a passion for great food both in flavour and presentation. They will be on a journey of development to the next step whilst being a key team member supporting the Head Chef to run the kitchen and train our Commis Chefs.
As a Junior Sous Chef, you will be confident in supervising and leading a kitchen shift to ensure the preparation and production of fresh food to a high standard. With a rosette and the journey to 2 rosettes well under way, you will continue your journey.
You will ensure all Food Hygiene and Health & Safety standards are adhered to. You will have a passion for quality and service, exceptional organisational skills, and the ability to work using your own initiative. You will have a drive to improve the team's skills and develop your own skills with a focus on food preparation, compliance, cleanliness, and a culture of calm and passion for the role.
This is an ideal role for someone with previous Senior Chef de Partie experience, an eye for detail, and a passion for delivering a great offering.
Job Overview:
As Junior Sous Chef, you will be responsible for supporting the daily operation of the kitchen. You will assist the Head Chef and Sous Chef with food preparation, maintain high culinary standards, support kitchen colleagues, and ensure hygiene and safety regulations are met. You will work closely with the Head Chef and the wider management team to enhance the food and beverage offering and carry out administration as required.
Experience & Qualifications:
1. Proven experience as a Senior Chef de Partie in a high-volume hotel or restaurant.
2. Proven track record of strong leadership and team management skills.
3. Knowledge in menu planning, food costing, and kitchen operations.
4. Passion for culinary innovation and delivering outstanding dining experiences.
5. Excellent knowledge of food safety and hygiene regulations.
6. Ability to work under pressure and manage a busy kitchen environment.
7. Strong organizational and problem-solving skills.
8. Knowledge of food safety, hygiene, and kitchen best practices (e.g., HACCP and Food Safety certification preferred).
9. A personal hygiene standard that is an example for others to follow.
10. Proven natural drive for self-development and teaching others to grow.
11. Demonstrable experience at rosette level (Modern & classical European).
12. A natural inclination to work under pressure and meet deadlines.
Benefits:
1. Discounted accommodation (£30 per room per night) in other hotels within the Crest group.
2. 50% off Food & Beverage in other Hotels within the Crest group.
3. Uniform.
4. Meal on Duty.
5. Training in-house.
6. Hospitality Rewards Membership.
7. Company events (BBQ / Christmas Party).
8. Long service award.
9. Shining Star of the quarter recognition.
10. Refer a friend to work bonus.
Schedule:
* Monday to Friday.
* Weekend availability.
Work Location: In person.
AMRT1_UKCT
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