تم وضع المناقشة في: غيرها في جنوب غرب انجلترا | علق: |
The Role
Our client has a moderate-sized brigade which runs 2 kitchens.
The hotel has a traditional dining room, has 1 AA rosette and serves breakfast, afternoon tea and dinner. The food here is silver served and a firm favourite with the residents. Intense services for between 60-80 guests every night.
The Quarterdeck has been recently awarded 2 AA Rosettes. Lunch can be extremely busy with cuisine best described as Bistro/Brasserie. Dinner is a finer affair with a seasonal limited a la carte restaurant where the chefs may show their talent and flair using modern methods of cuisine and presentation. A very seasonal restaurant where you earn your stripes in the summer and winter is a time for development and planning.
The Sous Chef will run the day to day operations in the kitchen. The sous chef will delegate daily duties and ensure each section is prepared for service. They will usually run their own section as a CDP would and lead from this position. Often the Sous chef will run the Pass whilst they are in charge. They will ensure that the Daily diary has been completed each day in addition to ensuring that the Kitchen Porter team have completed their tasks. They will be responsible for the security of our goods each evening and will delegate a responsible person to lock down or do this themselves. Whilst the Sous Chef is expected to have a greater understanding of cuisine their cooking should most definitely be at least on PAR with that of a Chef de Partie. They will set the Standard and ensure that our Specs for both prep to service are met. The Sous Chef is responsible for the implementation of our Food Safety Policy and as such will be held liable in the event of a serious complaint resulting from a food born problems. They will be working under the guidance of the Head Chef and monitoring food waste. They will be responsible for finalising our menus and creating special dietary menus.
Candidate Criteria
This is a very high-quality operation and accordingly, candidates must have a signficant aspiration to working in quality hotels. Whilst at one level this is a traditional business, it is also progressive, and candidates should be able to demonstrate a much more contemporary outlook on life and an ability to adapt to a fast-moving, busy operation.
- A car will be neccesssary for daily commute
Benefits
My client prides themselves on their team loyalty and longevity. Our current benefits package is progressive and detailed below:
– Staff meals whilst on duty
– Uniform
– 50% discount for you and your family/friends in our restaurants
– 50% discount in our Carne Bay Spa
– Discounted wines
– Enhanced Pension contributions
– Overnight stays in Luxury accommodation throughout the UK on us.
– Discounted rates of 50% in some of the worlds most exclusive hotels and venues
– Personal development plans
– Hospitality action support, available when you need it
Benefits:
* Company pension
* Discounted or free food
* Free parking
* On-site parking
Schedule:
* 10 hour shift
* 8 hour shift
* Weekend availability
Supplemental pay types:
* Loyalty bonus
* Tips
Experience:
* Chef: 3-5 years (preferred)