Hotel Sous Chef – 4* LUXURY HOTEL

HOTEL SOUS CHEF – LUXURY 4* HOTEL – SMALL LUXURY HOTELS

We are looking for exceptional candidate to join our kitchen brigade on the beautiful island of Jersey

Description:

This is a great time to join our team as a Sous Chef where you’ll assist in spearheading the culinary experience and assist in driving our approach in delivering a high-quality food offering. You will be results driven and you will assist the Head Chef with working closely with our supply chain partners, in house centralised services, the kitchen and front of house teams to continue developing, researching, and implementing appropriate efficiency and quality changes across all outlets.

To support and assist the Head Chef and Exeutive  Chef in effectively managing the Kitchen in ensuring the correct storage, preparation, cooking and presentation of food for all food and beverage outlets are adhered to according to Company Standards.

Role Purpose:

• Assist in leading and developing the Kitchen team through teamwork, skill, initiative and communication and assume a leadership role in support of the Head Chef during all periods of service.
• Deputise for the Head Chef when required.
• Assist with staff training, supervising all kitchen staff in the preparation, cooking and service of all dishes.
• Assist in ensuring wage costs are controlled in line with business levels through weekly forecasting.
• Ensure laundry is used correctly and is controlled within the kitchen.
• To be fully conversant with the food gross profit achieved and assist the Head and Exec Chef in achieving the budgeted food G.P.
• Ensure that the food hygiene regulations are followed at all times ensuring that the food is stored and rotated on a daily basis to eliminate wastage.
• In conjunction with the Head Chef and Exec Chef; check fridges and stocks on a daily basis and plan purchasing requirements in accordance with business demands.
• Assist with menu planning.
• Assist with monitoring all cleaning activities to ensure that the departmental cleaning schedules are followed and kept to a high standard and that all cleaning materials and equipment are used in accordance with the manufacturer’s specifications and COSHH legislation.
• Comply with statutory and legal requirements for Hygiene, Health and Safety and other legislation, ensuring that members of the Kitchen Team are also aware of these requirements and HACCP procedures / processes.
• Ensure the security of equipment and food stocks at all times.
• Responsible for the people management aspects of the role, including managing attendance, performance,
• H&S, completing reviews, 1-2-1’s, annual appraisals and training.

Tagged as: jersey, sous chef