Sous Chef - Arkle Restaurant. 5* Hotel, City Centre. 4 on 3 off per week at The Chester Grosvenor
Chester CH1 1LT, , United Kingdom -
Full Time


Start Date

Immediate

Expiry Date

05 Dec, 25

Salary

34000.0

Posted On

06 Sep, 25

Experience

1 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Wellbeing, Health

Industry

Hospitality

Description

JOIN THE CULINARY ELITE – SOUS CHEF WANTED AT OUR 5-STAR HOTEL

We are looking for a service-focused and knowledgeable Sous Chef to join our team! Your creativity and culinary techniques will help craft unforgettable dining experiences at one of the city’s most prestigious luxury hotels.

REQUIREMENTS:

The ideal person will have strong experience, ideally at least 1-2 years in a similar position

APPLY NOW AND BECOME PART OF AN ACCOMPLISHED AND EXPERIENCED TEAM.

Job Type: Full-time
Pay: £30,000.00-£34,000.00 per year

Benefits:

  • Canteen
  • Discounted or free food
  • Employee discount
  • Health & wellbeing programme
  • Store discount

Work Location: In perso

Responsibilities

ABOUT THE ROLE:

As Junior Sous Chef, you will operate as the assistant to the Sous Chef, overseeing and directing all aspects of our talented kitchen. You’ll assist a team that delivers exquisite culinary experiences and impressive attention to detail – from à la carte to immersive fine dining.

DUTIES WILL INCLUDE:

  • Manage, supervise and participate in the preparation of food for all the Food and Beverage outlets at the hotel ensuring compliance with food safety regulations
  • Ensure food is produced in a timely and efficient manner and meets the highest standards of taste, quality and presentation.
  • Ensure the control of costs and productivity through the establishment of standards of outputs.
  • Keeping the team up to date about departmental, hotel and company activities through daily communications
  • To lead and develop an energetic workforce, having involvement in recruitment, learning and development, team engagement initiatives and all aspects of people management.
  • To ensure the kitchen is clean and that the team all know the correct hygiene standards expected.
  • To ensure the kitchen team follow HACCP and food safety standards. Using the tools and equipment provided.
  • To train and develop the team within the kitchen so that a talent pipeline exists for future progression. Supervising, training and motivating the team to achieve the highest standards.
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