Duties

• Capable chef required to oversee the daily operations of the kitchen and preparation of the half- board menu.
• Head up the Brasserie team to create and prepare high-quality dishes for the Brasserie Restaurant menu.
• Ensure that food is prepared and presented according to established recipes and standards.
• Supervise and train kitchen staff in proper food preparation techniques.
• Monitor inventory levels and order supplies as needed.
• Maintain a clean and organised kitchen environment
• Adhere to all food safety and sanitation regulations

Experience

• Minimum of 5 years of experience as a chef or similar role in a hotel restaurant or hospitality setting.
• Strong knowledge of culinary techniques and food preparation methods
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously
• Excellent communication and leadership skills
• Proven ability to effectively manage a team

As our Brasserie Chef, you will play a vital role in our kitchen, working with the kitchen team . Our menus are varied, from A-la-Carte Brasserie dining to half-board coach party meals, from wedding buffets to wakes and specialist menus for our events.
We need your passion and skills to create delicious dishes , ensuring that our customers have an exceptional dining experience. We need your dedication and willingness to work as part of a great team, for which you will be well rewarded.
The Royal Esplanade Hotel has a friendly and welcoming reputation and is popular with locals and visitors alike.
To be part of this team, please send your C.V. to: admin@planningsolutions.co.uk.
We look forward to meeting you.
Job Type: Full-time
Pay: £15.00-£16.00 per hour
Expected hours: 35 – 40 per week

Schedule:

• Day shift
• Holidays
• Weekend availability

Experience:

• Chef: 3 years (required)
• Cooking: 5 years (required)

Work Location: In person
Reference ID: Senior Sous Chef, Ryde, Isle of Wigh

• Capable chef required to oversee the daily operations of the kitchen and preparation of the half- board menu.
• Head up the Brasserie team to create and prepare high-quality dishes for the Brasserie Restaurant menu.
• Ensure that food is prepared and presented according to established recipes and standards.
• Supervise and train kitchen staff in proper food preparation techniques.
• Monitor inventory levels and order supplies as needed.
• Maintain a clean and organised kitchen environment
• Adhere to all food safety and sanitation regulation