Banqueting Sous Chef

Exclusive Collection; Horsham; On-site; GBP 30,000 - 40,000; Full time

Job summary

A prestigious hospitality group in Horsham is looking for a Banqueting Sous Chef to oversee kitchen operations and manage a team. In this role, you will assist the Head Chef in menu planning and push for high standards in food hygiene and quality. Successful candidates will have experience in kitchen management and be passionate about developing culinary talent. Competitive salary and career development opportunities offered.

Qualifications

• Experience in a kitchen management position.
• Ability to work under pressure and make quick decisions.
• Strong communication skills and leadership experience.

Responsibilities

• Ensure smooth running of the kitchen operation.
• Assist in menu writing and implementation of food standards.
• Run the kitchen in the head chef's absence.
• Help with recruitment and training of kitchen staff.

Skills

Team management

Stock control

Menu planning

Food hygiene

Training staff

Job description

We are actively seeking a new Banqueting Sous Chef to help prepare and cook delicious food at South Lodge. You will work closely with the Head Chef and be responsible for assisting in the management of the food and kitchen operations. This is a challenging but rewarding role- you will be expected to help manage the team in producing top quality cuisine & assist in the training of talented chefs. You will take charge in the absence of the Head Chef & undertake any specific function of Kitchen management. So come and be part of something really special and help us create unique menus, develop the team and help drive this busy and exciting part of the business.

• Ensure smooth running of the kitchen operation at all times.
• Understanding of and implementation of sound stock control.
• Assist the Head Chef in menu writing, planning and be proactive in assessing current industry trends and initiatives.
• Make sure the standard of food and service are executed to the highest standard at all times.
• To run the kitchen in the absence of the Head chef.
• Ordering of stock as necessary in conjunction with the Head Chef.
• Help to ensure all financial aspects of the kitchen management are adhered to in particular carry out all costings within the budget levels, management of food flash, processing of invoices and upkeep of revenue figures.
• Maintain the highest levels of food hygiene and health and safety at all times.
• Assist in recruitment and retention, training and development of the staff, working with Head chef and HR department.
• Carry out any reasonable request by the Exec /Head chef or general manager.