Jr. Sous Chef / Sous Chef

at  Louma Farm Retreat

ABOUT LOUMA

Louma Farm & Retreat is a 100-acre farm nestled in West Dorset, offering a peaceful, wellness-focused getaway. Guests can stay in various accommodations and enjoy activities like yoga, horse riding, and farm tours. The retreat emphasizes well-being through its three pillars: Eat Well, Move Well, and Think Well. It provides fresh, farm-to-table meals, spa treatments, and mindfulness spaces, making it ideal for families, groups, or solo travellers seeking relaxation and connection with nature.

QUALIFICATIONS AND EXPERIENCE

• Basic Food Hygiene Certification
• HACCP (Hazard Analysis and Critical Control Points) knowledge
• COSHH (Control of Substances Hazardous to Health) Compliance
• Proficient in IT and Digital Tools
• Certified in First Aid at Work
• Trained in Fire Safety Procedures
• Skilled in Safe Manual Handling Techniques
• Outstanding Interpersonal and Communication Skills
• WSET Level 2 in Wine & Spirits (preferred)

• Support Executive and Sous Chef in preparation of detailed Recipe Files, and propose changes for overall’s menus improvement and its reduction of food cost.
• Be fully aware of the menu, dish ingredients and presentation for consistency and quality.
• Prepare and oversee preparation of food and ensure that all the highest standards are maintained in quality of food, temperature, its safe production, presentation and its timely plating / display to be served.
• Liaise with the Garden and Farm departments on a daily basis to discuss production. Taste and test raw ingredients and dishes to ensure standards are met in quality and consistency.
• Undertake delivery of items and checking quality, quantity and administrative documentation.
• Preparation of mise-en-place for the general operation.
• Ensure all preparation and service areas are always kept clean, tidy and organized.
• Organise aesthetic and approved displays of items to optimize sales and profit.
• Ensure all Hamper offerings are quality checked and delivered in a timely manner.
• Liaise efficiently and in a timely manner with the Service, Housekeeping and Guest Relations as required to support service to Guests, inclusive of logistics for high standard service.
• Ensure all areas, machinery and equipment are clean, participating in ensuring standards are consistently achieved.
• Coordinate a preventative maintenance scheme for the kitchen operations and Immediately report any maintenance or general issues to Line Managers.
• Liaise and integrate with Guests in the provision of market leading F&B Service and overall Guest Experience.
• Undertake scheduled stock audits and control it use, rotation and minimisation of wastage.
• At all times ensure that company hygiene and safety practices are carried out, and that daily and deep cleaning schedules are completed.