This Job Has Expired! This advert has now been deleted by the advertiser, the details below are for information only.
Sous Chef
Royal Tunbridge Wells, Kent
Up to £30k
We are currently recruiting for a Sous Chef to join a prestigious and modern hotel kitchen, set within in a cool and contemporary setting and located in the historic spa town of Royal Tunbridge Wells, Kent. The kitchen use only the freshest ingredients to create culinary masterpieces that will delight and surprise!
Your main responsibilities will include assisting the Head Chef in managing the preparation and production of a high quality a la carte and carvery style food service to a main restaurant, Terrace Restaurant and a banqueting service for function customers - adding a creative flair and innovation to menu design and food presentation.
This role we equally challenging and rewarding, both working with and managing a pro-active and professional team with a passion for the hospitality industry!
Role Purpose
-To assist the Head Chef in managing the preparation and production of a high quality food service to the restaurant and Terrace Restaurant as well as banqueting service for function customers.
-To deputise for the Head Chef in his absence.
-To work alongside the Head Chef to lead, motivate and develop the kitchen team.
-To work in partnership with Front of House, Sales & Reservations and Food Service to provide a fully integrated and customer led catering service.
Key Responsibilities:
-To ensure that the kitchen operation is run to the agreed standards of service of delivery and remains within set income and expenditure targets.
-To manage production and presentation of dishes and to contribute to ensuring consistent menu balance, taste, texture, colour, flair and innovation.
-To assist the Head Chef in maintaining and updating food quality standards system covering all aspects from recipe, to method, garnish, presentation and costing; to regularly monitor quality standards of output against specification requirements and ensure apprentices are trained against specification.
-To assist the Head Chef in training, coaching, service and motivate staff in all aspects of the kitchen operation.
-Carry out other duties, as required by the head chef and management.
Experience:
Essential:
-Sous Chef Role in a 3/4 star, hotel style environment.
-Experience of working banquets up to 180 people.
-Creative flair and high standards of a la carte and carvery style food presentation.
-Food stock control
-Budget Planning and Financial Management.
-Demonstrate HACCP experience and understanding.
Qualifications:
Essential:
-City & Guilds 706 - 1 & 2 or equivalent qualification or experience working at this level.
-Intermediate Hood Hygiene Certificate.
Desirable:
-D32 NVQ Assessor qualification
-Advanced Food Hygiene Certificate
Advertiser: Agency
Reference: AS6192
Posted on: 2017-06-23 18:00:53
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Tunbridge Wells, Kent
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This Job Has Expired! This advert has now been deleted by the advertiser, the details below are for information only.
Sous Chef
Royal Tunbridge Wells, Kent
Up to £30k
We are currently recruiting for a Sous Chef to join a prestigious and modern hotel kitchen, set within in a cool and contemporary setting and located in the historic spa town of Royal Tunbridge Wells, Kent. The kitchen use only the freshest ingredients to create culinary masterpieces that will delight and surprise!
Your main responsibilities will include assisting the Head Chef in managing the preparation and production of a high quality a la carte and carvery style food service to a main restaurant, Terrace Restaurant and a banqueting service for function customers - adding a creative flair and innovation to menu design and food presentation.
This role we equally challenging and rewarding, both working with and managing a pro-active and professional team with a passion for the hospitality industry!
Role Purpose
-To assist the Head Chef in managing the preparation and production of a high quality food service to the restaurant and Terrace Restaurant as well as banqueting service for function customers.
-To deputise for the Head Chef in his absence.
-To work alongside the Head Chef to lead, motivate and develop the kitchen team.
-To work in partnership with Front of House, Sales & Reservations and Food Service to provide a fully integrated and customer led catering service.
Key Responsibilities:
-To ensure that the kitchen operation is run to the agreed standards of service of delivery and remains within set income and expenditure targets.
-To manage production and presentation of dishes and to contribute to ensuring consistent menu balance, taste, texture, colour, flair and innovation.
-To assist the Head Chef in maintaining and updating food quality standards system covering all aspects from recipe, to method, garnish, presentation and costing; to regularly monitor quality standards of output against specification requirements and ensure apprentices are trained against specification.
-To assist the Head Chef in training, coaching, service and motivate staff in all aspects of the kitchen operation.
-Carry out other duties, as required by the head chef and management.
Experience:
Essential:
-Sous Chef Role in a 3/4 star, hotel style environment.
-Experience of working banquets up to 180 people.
-Creative flair and high standards of a la carte and carvery style food presentation.
-Food stock control
-Budget Planning and Financial Management.
-Demonstrate HACCP experience and understanding.
Qualifications:
Essential:
-City & Guilds 706 - 1 & 2 or equivalent qualification or experience working at this level.
-Intermediate Hood Hygiene Certificate.
Desirable:
-D32 NVQ Assessor qualification
-Advanced Food Hygiene Certificate
Advertiser: Agency
Reference: AS6192
Posted on: 2017-06-23 18:00:53
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