This Job Has Expired! This advert has now been deleted by the advertiser, the details below are for information only.
Sous Chef
Salary: £25,000 - £30,000
Hours: 45 hours a week, working 5 in 7 days
Location: Tunbridge Wells, Kent
About the Company:
A prestigious, boutique establishment in Central Tunbridge Wells is looking for a Sous Chef to join their friendly and hardworking team. The successful candidate will want to grow and develop the business and help the management team to ensure the restaurant is a destination of choice.
Key Responsibilities:
* To assist the Head Chef in managing the preparation and production of high-quality food.
* To ensure the kitchen operation is run to the agreed standards of service of delivery and remains within set income and expenditure targets.
* To manage production and presentation of dishes and to contribute to ensuring consistent menu balance, taste, texture, colour, flair and innovation.
* To liaise with the F&B Manager and Head Chef regarding the choice, standard and presentation of dishes offered and to strive to ensure that menus meet with changing customer requirements.
* Assist in maintaining and updating food quality standards system covering all aspects from recipe, to method, garnish, presentation and costing.
* Assist with training, coaching and motivating staff.
* Deal with staff/personnel related issues including discipline, grievance, absence management, appraisal, development etc with the appropriate support from the F&B Manager, Head Chef and Human Resources.
* To deputise for the Head Chef in his absence.
* Assist with stocktaking and auditing.
Experience:
Essential:
* Sous Chef Role in a 3/4 star, hotel style environment.
* Experience of working banquets up to 180 people.
* Creative flair and high standards of "a la carte" and carvery style food presentation.
* Food stock control
* Staff recruitment, selection, appraisal and management of staff.
* Budget planning and financial management.
* Demonstrate HACCP experience and understanding.
Qualifications:
* City & Guilds 706 - 1 & 2 or equivalent qualification or experience working at this level.
* Intermediate or Advanced Food Hygiene Certificate.
* D32 NVQ Assessor qualification
Advertiser: Agency
Reference: AS8630
Posted on: 2019-06-25 09:17:53
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Royal Tunbridge Wells, Kent
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This Job Has Expired! This advert has now been deleted by the advertiser, the details below are for information only.
Sous Chef
Salary: £25,000 - £30,000
Hours: 45 hours a week, working 5 in 7 days
Location: Tunbridge Wells, Kent
About the Company:
A prestigious, boutique establishment in Central Tunbridge Wells is looking for a Sous Chef to join their friendly and hardworking team. The successful candidate will want to grow and develop the business and help the management team to ensure the restaurant is a destination of choice.
Key Responsibilities:
* To assist the Head Chef in managing the preparation and production of high-quality food.
* To ensure the kitchen operation is run to the agreed standards of service of delivery and remains within set income and expenditure targets.
* To manage production and presentation of dishes and to contribute to ensuring consistent menu balance, taste, texture, colour, flair and innovation.
* To liaise with the F&B Manager and Head Chef regarding the choice, standard and presentation of dishes offered and to strive to ensure that menus meet with changing customer requirements.
* Assist in maintaining and updating food quality standards system covering all aspects from recipe, to method, garnish, presentation and costing.
* Assist with training, coaching and motivating staff.
* Deal with staff/personnel related issues including discipline, grievance, absence management, appraisal, development etc with the appropriate support from the F&B Manager, Head Chef and Human Resources.
* To deputise for the Head Chef in his absence.
* Assist with stocktaking and auditing.
Experience:
Essential:
* Sous Chef Role in a 3/4 star, hotel style environment.
* Experience of working banquets up to 180 people.
* Creative flair and high standards of "a la carte" and carvery style food presentation.
* Food stock control
* Staff recruitment, selection, appraisal and management of staff.
* Budget planning and financial management.
* Demonstrate HACCP experience and understanding.
Qualifications:
* City & Guilds 706 - 1 & 2 or equivalent qualification or experience working at this level.
* Intermediate or Advanced Food Hygiene Certificate.
* D32 NVQ Assessor qualification
Advertiser: Agency
Reference: AS8630
Posted on: 2019-06-25 09:17:53
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