Senior Sous Chef role involves working 40 hour week with shifts over 5 days, ensuring quality-driven dishes and adapting to customer requirements.
Key responsibilities include:
* Preparing and presenting dishes according to customer needs.
* Ensuring mise en place meets forecasted demand.
* Recording temperature checks and reporting variances.
* Assisting with training and supervising kitchen staff.
* Contributing to quality control and menu planning.
* Aware of product costs and kitchen profit targets.
* Ordering food materials following company procedures.
* Observing Food Safety regulations.
Previous kitchen experience and Food Preparation qualifications are required, along with the ability to cook with flair and imagination.
Ideal candidate will have experience in a hotel background, catering for large events and conferences, including weddings and private functions.
In return, we offer free meals on duty, access to a pension scheme, fitness club membership, free uniform, and hotel discounts worldwide.