The Sir Thomas Hotel is a boutique family operated business, with newly refurbished guest rooms, an excellent restaurant, and a well-stocked bar. It is located in a position that provides easy access to all of Liverpool’s historic attractions.
We are looking to recruit a Sous Chef, who has some established knowledge of the hospitality industry.
The successful candidate will be responsible for supporting the Head Chef in a busy Hotel kitchen delivering consistently high-quality food. The Sous Chef will ensure high standards and consistent quality in the daily preparation of food, and will keep up to date with new products, recipes, and preparation techniques.

QUALIFICATIONS / SKILLS:

• Proven experience as a Sous Chef in a hotel or premium restaurant environment.
• Experience in running special events, taking all Health and Safety considerations into account.
• Commitment to delivering exceptional guest service with a passion for the hospitality industry.
• Culinary degree or equivalent qualification
• Proficiency in kitchen management software, inventory management systems, and Microsoft Office Suite.
• Flexible schedule, including evenings, weekends, and holidays, as required by the demands of the hospitality industry.
• Possess good teamwork and engagement skills.
• In-depth knowledge of the standards of cooking and food preparation.
• Ability to work under pressure and in a fast-paced environment.
  If you possess these skills and have proven experience as a Sous Chef, then please forward your CV without delay!!
  Job Types: Full-time, Permanent
  Pay: £26,000.00-£28,000.00 per year

Benefits:

• Company pension

Work Location: In perso

• Help in the preparation and design of all food and drinks menu.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Cover for the Head Chef in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problems.
• Manage and train kitchen staff, establish working schedule and assess staff performance.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Maintain a positive and professional approach with co-workers and customers.