Junior Sous Chef at Alexander Hotels Limited
Dartford, England, United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

26 Jul, 25

Salary

33500.0

Posted On

25 Jun, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Bar, Addition

Industry

Hospitality

Description

Job Ref: ALE1609
Branch: Rowhill Grange Hotel Utopia Spa
Location: Rowhill Grange Hotel Utopia Spa, Dartford
Salary/Benefits: £33,500 per annum + monthly service charge
Contract type: Permanent
Hours: Full Time
Hours per week: 45 hrs
Posted date: 24/06/2025
Closing date: 26/07/2025

REQUIREMENTS

  • Chef de Partie experience within a quality hotel restaurant to 2 rosette standards.
  • Demonstrate during a cooking trial the practical ability and flair that will be required to drive and motivate others on the team to achieve.
  • Hold the experience to manage the multi menu requirements and busy banqueting operation.
  • Live locally or have the ability to relocate to the area with own transportation.
    Rowhill Grange Hotel Utopia Spa, part of Alexander Hotels a private collection of quality hotels of distinction just outside London.
    4 Silver Star AA, Award winning Utopia Spa, 38-bedroom hotel together with the Clockhouse banqueting suite and Pavilion conference venue all within the grounds of 15 acres of beautiful gardens. The hotel has two restaurants RG’s Fine Dining Restaurant and Elements Brasserie and Bar for more informal dining. In addition our luxurious lounges and outside terraces are ideal for traditional afternoon tea
Responsibilities

Reporting to our Head Chef Andres Garcia and the Sous Chef, you will assist him with all aspects of food production, with your primary responsibilities as Junior Sous Chef being to

  • Supervise the day-to-day kitchen operation.
  • Ensure that food is produced and served to the highest quality.
  • Alongside your culinary duties, you will be responsible for supporting the wider culinary team with daily operational tasks and people management tasks. This includes absence management, training, recognition, counselling and importantly, motivating and coaching the team.
  • Oversee the presentation of all food leaving the kitchen and uphold expectations, reputation, and standards.
  • Support more senior operational tasks such as menu development, order submission, allergen awareness, cost control and due diligence.
Loading...