SALARY OF £38,000 WITH £5,000 SERVICE CHARGE ON TOP (APPROX)

We are looking for a new Sous Chef
Short-term contracts considered
Working in a team of 12
Hotel Dining Expectations - serving food all day into the evening.
British European Menu.

Key to this role:

• To assist the Head Chef in planning and directing food preparation and culinary activities to the highest professional quality for all food production at the hotel. Including all items produced for; The Dining Room (60 covers), The Inn & Lounge (approx. 70), Room Service (29 Rooms), Banqueting (One event space with a capacity: dining 30 & reception 80) and two Terrace (100 covers)
• To assist the Head Chef in creating, developing and updating all menus in keeping with The Star’s culinary offering, quality expectations and ethos.
• To assist the Head Chef in managing and monitoring the requisition and purchase of all food products and other necessary supplies. Confirming the sourcing strategies are of the highest professional quality, seasonality and locally sourced where possible as well as thorough knowledge of allergens & health & hygiene.
• To assist the Head Chef in leading the development and monitoring of the food and labour budgets for the department, departmental training and a creative excellence
• To be able to lead the team by example and cover for the Head Chef’s days off and holidays.
• To have experience of working in a busy kitchen

Job Type: Full-time
Pay: £38,000.00 per year
Work Location: In perso

• To assist the Head Chef in planning and directing food preparation and culinary activities to the highest professional quality for all food production at the hotel. Including all items produced for; The Dining Room (60 covers), The Inn & Lounge (approx. 70), Room Service (29 Rooms), Banqueting (One event space with a capacity: dining 30 & reception 80) and two Terrace (100 covers)
• To assist the Head Chef in creating, developing and updating all menus in keeping with The Star’s culinary offering, quality expectations and ethos.
• To assist the Head Chef in managing and monitoring the requisition and purchase of all food products and other necessary supplies. Confirming the sourcing strategies are of the highest professional quality, seasonality and locally sourced where possible as well as thorough knowledge of allergens & health & hygiene.
• To assist the Head Chef in leading the development and monitoring of the food and labour budgets for the department, departmental training and a creative excellence
• To be able to lead the team by example and cover for the Head Chef’s days off and holidays.
• To have experience of working in a busy kitche