Senior Sous Chef £35,000 Per Annum 40 Hours Per Week Permanent Role We are looking for a dynamic professional with a passion for culinary excellence to join the team at our clients prestigious Hotel.
What is the main purpose of the role?
Functions as the Restaurant lead within the Kitchen, supporting the Exec Chef to ensure that all outlets operate successfully, in accordance with the standard of the hotel and are individually profitable Are you the ideal Candidate?
It is desirable for this role that you have previous experience operating at a similar levelas well as experience in supporting procurement/ purchases of food.
You should have a working knowledge of food GP and how to successfully impact it.
You must be fluent in English language It is essential that you can work in a fast paced environment and maintain composure in what has the potential to be stressful situations.
You must have excellent organisation skills and be able to successfully re-prioritise tasks in a moments notice.
The ideal candidate will also be able to follow instructions, working well as a team or on their own.
A BTEC, HND qualification in Professional Cookery would be desirable however, a Health and Safety Food Hygiene Certificate is essential.
Your Key Responsibilities and Duties Ensures that the quality and presentation of all outlet food products meet company standards.
Work closely with other departments in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Buys locally available fresh products wherever possible and has limited menus which are changed frequently to ensure the guest is always offered a variety of food items.
Participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, and popularity of various dishes and frequency of menu.
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
Directs food apportionment policy to control costs.
Introduces and tests the market with new products which are market-orientated in terms of price and product.
Serves fresh food to the guests which, is consistent in quality, and which reflects the company.
Supervises cooking and other kitchen colleagues and co-ordinates their assignments to ensure economical and timely food production.
Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner.
Tests cooked foods before plate-up and service.
Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
Devises special dishes and develops innovative recipes.
Assists in the preparation and updates of individual Departmental Operations Manuals.
Conducts regular communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary Maximises colleague productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
Maintains complete knowledge of correct maintenance and handling of equipment, using only as intended and only after proper training has been demonstrated.
Efficiently works with materials and/or resources being aware of and minimising costs and expenses.
Performs all duties in adherence to all company standards and policy.
Must have the ability to work a flexible schedule and late hours when necessary.
CRC Recruitment are a leading Midlands based recruitment consultancy covering vacancies across the UK.
We have been established since 2003 and have a reputation for high service standards to both candidates and clients.
We supply permanent or temporary staff to all areas of business covering a variety of different industry sectors.
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