Job Description
You would be working for a privately owned Country House Hotel in West Wales.
The Sous Chef reports directly to the Head chef and is responsible for the implementation of all directives from him/her
Responsible for
The role covers the following areas: -
* All aspects of working in a kitchen
* Health and Hygiene
* The sous chef will implement standards concerning the kitchen. All members of the kitchen should uniformly use these standards. These include: -
* Preparing (Mis-en-place)
* Cooking
* Presentation of dishes
* Ordering
* Cleaning
* Washing-up
Health and Safety
* The sous chef is responsible for their own safety and well-being as well as colleagues and team members. Any issues are to be reported to the Head chef or/and Duty Manager as soon as possible.
* Following health and hygiene guidelines and ensuring food safety is a high priority. The sous chef will follow the procedures set-out to ensure that the highest standards are met.
Hours
* The sous chef weekly hours should be those reasonable to cover the job and customer needs. These on average would be 40 hours per week and where possible having two consecutive days off per week. It will include early mornings, late nights and working most weekends. Includes working bank holiday weekends, Valentines, Easter, Festive Period (Off on Christmas Day) and New Year as the business is open year-round.
The sous chef duties are all hands on and the standards should always be high and the energy higher ensuring that respect is gained by doing, rather than telling. The nature of Country House Hotels means that this post is a high-profile job at the frontline of the business, which dictates the standards required. Working closely with Duty Managers and Front of House is required to reach these standards.
Temporary Live In available to assist in relocation if needed.
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