Latymer Sous Chef at Pennyhill Park

at  Exclusive Collection

IN A NUTSHELL

We are actively seeking a Sous Chef at The Latymer Restaurant.
Latymer - Pennyhill Park’s fine dining restaurant offering bold flavours in dishes using locally sourced ingredients inspired by the seasons. Awarded a Michelin star for 2021 and 4 AA Rosettes, you can experience exquisite tasting menus for dinner.
Head Chef Steve Smith is widely regarded as one of the most inventive and gifted chefs of his generation. Renowned for his modern British cooking, founded on using the finest seasonal ingredients available. Steve has held a Michelin star for the last twenty years, also earning Five AA Rosettes, 8/10in the Waitrose Good Food Guide and winning a Catey Award for Chef of the Year in 2014.
If you are answering yes, to any of the above, then we want to hear from you!
Main Responsibilities

ARE WE RIGHT FOR YOU?

We expect a lot but we’ll give a lot to get the right people. There are 4 main things we look for
1. We want people with bags of character. We don’t want you to hide your personality when you’re at work, we want you to feel comfortable, to be who you are.
2. We want people people. You’ve got to like being around others, smiling and chatting because you like people, not because someone told you to smile and chat.
3. We need extra milers. So if you think the job description is all you have to do, then we’re not for you.
4. You have to put your heart into it. When you tell a guest you’re happy to help, you have to mean it.
Package Description

• To ensure smooth running of kitchen operation at all times
• Understanding of and implementation of sound stock control
• Good communication skills within the kitchen and with other departments.
• To be guest focused at all times and show willingness to be flexible to fit in with business/and event requirements.
• Assist the Exec/Head Chef in menu writing, planning and be proactive in assessing current industry trends and initiatives for your section
• Make sure the standard of food and service are executed to the highest standard at all times
• To run the kitchen in the absence of the Exec/Head chef
• Ordering of stock as necessary in conjunction with the head chef
• To Ensure all financial aspects of the kitchen management are adhered to in particular carry out all costings within the budget levels
• Management of food flash, processing of invoices and upkeep of revenue figures in the absence of the Executive chef
• Controlling food wastage and shrinkage
• Maintain the highest levels of food hygiene and health and safety at all times.
• To set s professional standard of conduct of the highest standards of customer care and to ensure that all staff give guest satisfaction
• Assist in recruitment of the right staff, working with Executive Head chef and HR department
• Ensure every new starter in the kitchen follows a comprehensive induction plan in their first 3months
• Support and monitor training and development of all staff in kitchen
• Report any problems to the Exec/head chef
• Carry out any reasonable request by the Exec /Head chef or general manage