Hotel Indigo Exeter is a boutique hotel situated in the heart of Exeter, just a short walk from Exeter Cathedral and the city's vibrant shopping and dining areas.
To assist the Head Chef in managing the kitchens daily operations, ensuring that food preparation and presentation meet the hotels standards, and maintaining a high level of kitchen safety, cleanliness, and hygiene.
Key Responsibilities:
* Kitchen Management:
o Oversee kitchen staff, ensuring they are well-trained, organised, and working efficiently.
o Assist in planning and designing menus in collaboration with the Head Chef.
o Help to manage inventory and ensure proper storage of food items.
o Ensure proper food portioning, preparation, and cooking techniques are followed.
* Food Preparation & Cooking:
o Supervise the preparation and presentation of all dishes, ensuring they meet quality and consistency standards.
o Assist in cooking during busy service periods.
o Ensure all meals are prepared on time and are of the highest quality.
* Quality Control:
o Monitor food preparation and presentation standards, making adjustments as needed.
o Ensure that all food served is fresh, correctly stored, and meets health and safety regulations.
* Staff Supervision & Training:
o Manage, train, and motivate junior kitchen staff, ensuring they maintain high culinary standards.
o Ensure all kitchen staff follow safety procedures and maintain cleanliness and organisation in the kitchen.
* Health and Safety:
o Ensure the kitchen adheres to food hygiene standards, health, and safety regulations.
o Monitor kitchen cleanliness and ensure proper sanitation and food safety standards.
* Support Head Chef:
o Step in and manage kitchen operations in the absence of the Head Chef.
o Assist in the development of new recipes and menu items.
o Help to maintain a positive and productive work environment.
Skills and Qualifications:
* Management Skills: Ability to supervise and motivate staff, delegate tasks effectively, and ensure kitchen operations run smoothly.
* Creative Skills: Ability to contribute ideas for new menu items and food presentation.
* Attention to Detail: Precision in food preparation, presentation, and ensuring quality.
* Health & Safety Knowledge: Familiarity with food hygiene, sanitation, and health & safety laws.
* Physical Stamina: Ability to work in a fast-paced environment, standing for long periods, and lifting heavy items.
Working Conditions:
* Hours: Typically, a Sous Chef will work in shifts, including evenings, weekends, and holidays, depending on the hotel's dining service schedule.
* Environment: The job is physically demanding, often requiring working in hot, noisy, and fast-paced conditions.
AMRT1_UKCT