Banqueting Sous Chef

Exclusivepeople; Horsham; On-site; GBP 42,000 - 49,000; Full time

Job summary

A leading hotel is seeking a Banqueting Sous Chef to prepare and cook exquisite dishes. You will manage kitchen operations, assist in menu planning, and lead a talented team. Join us to create unique culinary experiences in a vibrant environment.

Benefits

Fantastic Benefits

Qualifications

• Experience in kitchen management and team leadership.
• Knowledge of current industry trends in cuisine.

Responsibilities

• Ensure smooth running of kitchen operations.
• Assist Head Chef in menu writing and planning.
• Manage kitchen in absence of Head Chef.

Skills

Team Management

Menu Planning

Food Hygiene

Job description

South Lodge and The Spa, Horsham, West Sussex
Full Time
£42,303 plus fantastic benefits
Closing Date: 13th June 2025

In a Nutshell

We are actively seeking a new Banqueting Sous Chef to help prepare and cook delicious food at Pennyhill Park Hotel & Spa.

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 functions of Kitchen management.

Come and be part of something special—help us create unique menus, develop the team, and drive this busy and exciting part of the business.

If this opportunity interests you - apply now!

Key Responsibilities:

1. Ensure the smooth running of the kitchen operation at all times.
2. Implement sound stock control measures.
3. Assist the Head Chef in menu writing, planning, and proactively assess current industry trends and initiatives.
4. Maintain the highest standards of food and service quality.
5. Manage the kitchen in the absence of the Head Chef.
6. Order stock as necessary, in conjunction with the Head Chef.
7. Manage all financial aspects of kitchen operations, including costings within budget, food flash management, invoice processing, and revenue tracking.
8. Maintain high levels of food hygiene and health and safety standards.
9. Assist in recruitment, staff retention, training, and development, working with the Head Chef and HR department.
10. Carry out any reasonable requests by the Executive/Head Chef or General Manager.

Discover the incredible range of benefits available when you join the team and how your contributions are recognized and rewarded!

Pennyhill Park and The Spa, Bagshot, Surrey