Junior Sous Chef
Tunbridge Wells, Kent
£23,000 coupled with an excellent benefits package
Do you want to get away from the hustle and bustle of London? Look no further than the picturesque setting of Kent often known as the Garden of England.

Do you want to work for a Company ranked in the Sunday Times Top 30 Companies to work for?

The kitchen use only the freshest ingredients to create culinary masterpieces that will delight and surprise!

The company own multiple hospitality sites in Kent and look to progress staff internally.

If you answered yes to the above then look no further as my client could be the one for you.

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 provide creative flair and innovation to menu design and food presentation.
- Work to the agreed standard of hygiene practice as contained in the Food Safety Policy.
- To assist the Head Chef as instructed in stocktaking and auditing.
- 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 liaise with F&B Manager and Head Chef regarding the choice, standard and presentation of dishes offered and to strive to ensure that menus meet with changing customer requirements.
- 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.
- To assist the Head Chef in managing adequate staffing levels including recruitment and selection to agreed standards. Deal with staff/personnel related issues including discipline, grievance, absence management, appraisal, development etc with the appropriate support from the F&B Manager, Head Chef and Human Resources.
- To ensure that the kitchen and associated areas operate within the food hygiene legal requirements in line with good food preparation practices; to monitor standards and maintain records in accordance with specifications. To be proactive in identifying potential hazards and shortfalls and ensure due diligence at all times to prevent exposure to risks.
- To ensure kitchen staff maintain the highest personal standards of appearance and presentation.
- 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
- Staff recruitment, selection, appraisal and management of staff.
- 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