Senior Sous Chef

Tue 25 Aug 2015

We are looking for a Senior Sous Chef to manage a busy kitchen, that caters to a one rosette level. Our restaurant is open daily, serving breakfast, lunch, afternoon tea and dinner, conferences, weddings and functions.

This is a hands on role. Previous experience in HACCP is essential, along with good organisation skills and a passion for good food. Predominantly split shifts.

Experience as a Sous Chef would be an advantage.

Working a 5 day week over 48 hours.

We hold approximately 80/90 weddings per year in the hotel which has 40 bedrooms.

Principal accountabilities
Cooking & preparing food
Order produce plan mise en place for the week
Ensuring costs are kept to budget
Checking off food against delivery notes and storing appropriately
Check any guest’s requirements/requests for following week/action as necessary.
Carry out staff development reviews
Staff training and motivation, staff discipline and standards driven
Responsible for staff rotas and arranging cover during absences
Attend Risk Assessment checks when date known
Ensuring Risk Assessment is kept up to date, with a minimum of 80% result at all times.
HACCP overview and Health & Safety within department: Fire doors, no smoking etc.
Oversee all kitchen staff duties, ensuring clean & tidy working area at all times
Ensuring smooth running of kitchen at all times and consistency of food product.
Monthly stock take/weekly checking invoices and sheets
Staff welfare and bridge builder between front and back of house
Confirm conference/wedding/function details are correct and up to date
Inform staff of what is coming up and what is required
Check function sheets and highlight any dietary requests
Daily menu planning/costing/balance/proof checking
Food standard and consistency to 1 rosette standard and beyond
Ensuring new starters complete forms and online training, complete induction
Recruitment of kitchen staff
Check bookings in the Restaurant and staffing levels
Any other tasks within the post holders capabilities as and when requested by the Executive Chef and Hotel Manager and his/her staff.

Salary £25,000 per annum.

Live in can be provided on site for the first month, afterwhich you will be required to move into local rented accommodation.

Transport essential due to the location of the hotel.

Please e-mail CV to recruitment@newforesthotels.co.uk

 

 

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