The Royal Marine Hotel is excited to announce an opening for the role of Senior Sous Chef to join our culinary team. We are seeking for a talented, experienced and dynamic individual who will contribute to our tradition of excellence and innovation in culinary arts.

JOB SUMMARY:

The Senior Sous Chef will assist the Executive Head Chef in managing kitchen operations, ensuring high-quality meal preparation and timely service. This role involves overseeing the kitchen, maintaining hygiene and safety standards, ensuring efficient and smooth kitchen functions.

SKILLS AND QUALIFICATIONS:

• Experience: Previous experience in working in various kitchen roles, including as a line cook and sous chef, as well as supervising and managing kitchen staff.
• Culinary Skills: Proficiency in food preparation, cooking techniques, and presentation.
• Leadership: Ability to lead and motivate a team, manage conflicts, and provide constructive feedback.
• Time Management: Efficiently managing time to ensure all dishes are prepared and served on schedule.
• Communication: Clear and effective communication with kitchen staff and other departments.
• Attention to Detail: Ensuring high standards of food quality, presentation, and hygiene.
• Adaptability: Ability to handle unexpected challenges and changes in a fast-paced environment

• Prepare, supervise and cook on assigned station of work.
• Oversee food production in each section to ensure high standards of food quality and cost management.
• Discuss food production problems through with Executive Head Chef & Executive Sous Chef.
• Assist Executive Chef with stock control and effective costing where necessary.
• Be fully familiar with all menus - breakfast, lunch, table d’hote and a la Carte.
• Assist with menu creation and implementation.
• Assist with departmental promotions and sales opportunities.
• Carry out on the job training with junior positions to ensure continuous expansion on skill sets.
• Ensure the kitchen stays HACCP compliant and all duties relating to such are handled.
• Report any faults in equipment, fixtures and fittings to Executive chef.
• Reports To: Executive Head Chef & Executive Sous Chef.