Junior Sous Chef

Job Summary:

Reporting to the Head Chef you will be responsible for ensuring all dishes are prepared and presented to a high quality and provide training and guidance to the rest of the kitchen team.  You will be a creative individual who can create seasonal menus and design new dishes, as well as completing administrative tasks.  You will assist the Head Chef in both culinary and administrative tasks and deputise in their absence.

Pay & Reward:

Hours: 40  hours per week
Contract: Permanent
Salary: £27,000 per annum

We will also reward you with:

  • Company Pension
  • Company funded medical cash plan
  • Discounted high street shopping
  • Free leisure club access
  • Employee discounts on F&B and accommodation throughout group

Main Responsibilities:

  • To ensure the food preparation and presentation meets the Head Chef’s standards.
  • Train new and existing kitchen staff on the preparation, arrangement and plating of dishes.
  • To supervise and motivate the team when required.
  • Contribute to the progression of the team.
  • Provide ideas & suggestions for new menus based on seasonal ingredients and customer demand.
  • To monitor portion control.
  • Receive and check fresh food and dry stores orders.
  • Track and record stock and replenish as required.
  • Be aware of and actively promote savings in both wages and food wastage
  • To deputise in the absence of the Head Chef.
  • Comply with nutrition and sanitation regulations and safety standards
  • Ensure adherence to quality expectations and standards.
  • Foster a climate of cooperation and respect between co-workers
  • Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other colleagues.

Essential Criteria:

  • Previous experience in a high-volume, full service restaurant as Senior CDP or Junior Sous Chef
  • Ability to work well under pressure & prioritise duties
  • Excellent communication skills
  • Commitment to high standards with a great attention to detail
  • Demonstrate a passionate commitment to the business and customers
  • Level 2 Food Safety

 Reporting Lines:

  • Reporting directly to the Head Chef.

To Apply:

Please send your CV and covering letter to the Head Chef, Gavin Ness:

chef@tontinehotel.com

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