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DATE ADDED: Fri 06/07/2018

Junior Sous Chef - Hampshire

Hampshire, UK
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JOB TYPE: Permanent

SALARY: £26000/annum

Junior Sous Chef - Hampshire SALARY - £26,000 KEY WORDS - Junior Sous Chef, Senior Chef de partie , Senior commis Chef, Hotel Chef, Chef de Partie, Rosette, Junior chef de partie , Michelin, Chef THE COMPANY Luxury lakeside resort serves as the ideal hideaway, located in a leafy Hampshire village in the South Downs, the Manor House is framed by 160 acres of enchanting woodland and sweeping greens. Positioned near a tranquil lake, it`s beautifully set and picture perfect. THE ROLE Experienced Junior Sous Chef working 45 hours per week to join a dedicated and highly skilled team, which offers a very unique and personal style of healthy eating cuisine and service. Candidates should have only the highest level of skills when it comes to the cooking and presentation of each dish. A "leading by example" attitude should be second nature, and a willingness and passion to go above and beyond to make a guest's experience as good as it possibly can be should always be at the forefront of your mind . THE PERSON Assisting the Head Chef in the management and running of the kitchen ensuring all food is prepared to the highest standard and providing a fine dining experience to guests. DUTIES AND RESPONSIBILITIES - Supporting with menu development and design taking into account the nutritional requirement of healthy eating cuisine. - Supporting the Head Chef in recruiting, managing, training and performance of all kitchen staff to the companys high standards. - To raise purchase orders via the central ordering system - Responsible for the preparation and presentation of our buffets and food on the menus. - Maintain improve standard of service and operating standards, ensuring maximum guest satisfaction - To gain a working knowledge of the companys healthy eating philosophy and ensure staff are trained and philosophy is implemented in department - To ensure all food leaving the kitchen is to the agreed company standards - To offer a personal service to all Guests and club members that is in keeping with the resort - To forecast and make sure correct food stock levels are in place on a daily basis. - To take responsibility for the management and running of the Kitchen in the absence of the Head Chef including supervising of staff. - Ensure staff are on the rota and delegating kitchen responsibilities where necessary as per the business needs and forecasting. - To ensure that all staff report for duty on time as per agreed department rota. - To ensure systematic training is carried out and recorded. - To be aware of customer demands and business trends and through liaison with the Food and Beverage Manager satisfy these needs. - To liaise with the Events team on speciality group menus. - To ensure that staff performance and appearance is up to required standards and that high standards are maintained at all times. - Training of team members on section, delegation of tasks to all team members - Assist other Chefs when necessary and help each other to remain motivated and focused - To be fully aware of the companys Food Safety Policy and to implement and monitor all Health and Safety hygiene practices and procedures including temperature checks. - To maintain a high level of cleanliness in the Kitchen ensuring compliance with legislative standards. - Ensure clear communication is maintained between the Kitchen and other Departments. - To order food items for all outlets checking on prices, quality and quantity. To ensure that the nominated suppliers are used on all occasions. - Control departmental food cost expenditure and to minimize food wastage - To ensure that all costs are kept within the agreed budget where possible and notify the Head Chef when problems are identified. - To ensure that all kitchen equipment is used for its purpose at all times. - To report any maintenance defects to the maintenance department following the correct procedure. - To ensure good customer relations are achieved when meeting customers within the Resort. - Attend and contribute to any meetings as required. - Attend training courses as required and ensure staff in the department attend. - To work towards the aims of the Kitchen, Resort and the company. - To be fully conversant with the Resort`s emergency procedures. - Ensures that health and safety standards are maintained in the kitchen and action/report any hazards as necessary. - Comply and with all Company Policy and Procedures - Complete any other reasonable duties as requested by the Senior Management Team. THE PACKAGE £26,000 Key Skills Junior Sous Chef, Senior Chef de partie , Senior commis Chef, Hotel Chef, Chef de Partie, Rosette, Junior chef de partie , Michelin, Chef Key Words - Sous Chef, Chef, Senior Sous Chef, Hotel Chef, Senior Chef de Partie , Chef de Partie, Rosette, Michelin Star, Junior sous chef, senior commis chef , hotel chef, Important Information: We endeavour to process your personal data in a fair and transparent manner. In applying for this role, Additional Resources will be acting in your best interest and may contact you in relation to the role, either by email, phone or text message. For more information see our Privacy Policy on our website. It is important you are aware of your individual rights and the provisions the company has put in place to protect your data. If you would like further information on the policy or GDPR please contact us. Additional Resources Ltd is an Employment Business and an Employment Agency as defined within The Conduct of Employment Agencies Employment Businesses Regulations 2003
Role: Junior Sous Chef - Hampshire
Job Type: Permanent
Location: Hampshire,

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