Job Ref: ALE1514
Branch: Alexander House Hotel Utopia Spa
Location: Alexander House Hotel Utopia Spa, Turners Hill, East Grinstead
Salary/Benefits: £29,000 per annum + monthly service charge payment + paid overtime
Contract type: Permanent
Hours: Full Time
Shift pattern: straight shifts
Hours per week: 42.5 + overtime
Posted date: 16/04/2025
Closing date: 18/05/2025

REQUIREMENTS

• Working 5 shifts per week 42.5 hrs per week with paid overtime
• Demonstrate during a trial shift the practical ability to be able to produce plated dishes to a rosette standard
• Hold the experience to manage the multi menu requirements
• Live locally or have the ability to relocate to the area with own transportation
  

  2rosettes #rosettes #finedining #headchef #5redstar

Alexander House Hotel Utopia Spa, part of Alexander Hotels a private collection of quality hotels of distinction just outside London. A beautiful Jacobean manor with 120 acres of gardens and parkland.
5 Red Star AA Hotel, Award winning Utopia Spa, 58 bedrooms, individually designed, including the new luxury Cedar Lodge development and a 2-bedroom self-contained Gatehouse are available for guests.
2 Award winning restaurants, Reflections Restaurant (2 Rosette x 60 covers), AG’s Restaurant (3 Rosette x 35covers) together with a range of conference and banqueting and private dining rooms catering for 8 to 95 guests.
A luxurious hotel offering a relaxation destination like no other

Duties will include;

• Producing food for all service periods in the Restaurant, as well as Brasserie, Fine dining , Bar food, Room Service and Afternoon tea
• Preparation, production and service of food to the standard required in a timely and efficient manner
• Assist with the preparation of daily/weekly orders for food and kitchen supplies adhering to stock control procedures as directed by the Head/Sous Chef
• Be responsible for receiving and storing of all relevant food and non-food items
• Assist Head/Sous Chef with daily menu planning and composition as and when required
• Supporting the Head and Sous Chef with the design of menu items for restaurant, afternoon tea, as well as banqueting menus
• To deputise for the Head Chef/Sous Chef in their absence as and when required including supervision of the kitchen, internal communication / attending meetings
• Practice and promote effective teamwork and communication amongst your direct work colleagues and colleagues in other departments
• Carry out daily cleaning duties within the kitchen as directed by the Head/Sous Chef in addition to following a ‘clean as you go’ policy
• Ensure compliance with inhouse HACCP and food hygiene, health and safety systems to ensure compliance.
• Completing duties in a culture and with an attitude of always striving to exceed standards to promote improvements and raise the quality of feedback from all diners across the hotel