Chef: Fresh Kitchen, Large-Event Focus & Great Perks

Sarova Hotels; Gerrards Cross; Sur place; GBP 23 000 - 29 000; Plein temps

Avantages offerts par ce poste

Wagestream

Birthday day off

24/7 Employee Assistance Programme

Saroving Rewards

Employee appreciation events

Family & Friends rates & F&B discounts

Training and development opportunities

Live in available (charged)

Résumé du poste

Sarova Hotels’ Bull Hotel in Gerrards Cross is seeking a chef to join a small brigade producing fresh dishes for a 4-star hotel restaurant, bar, and events. The role covers multiple sections and a rota across seven days, with emphasis on quality, teamwork, and guest satisfaction.

You will be expected to maintain health and safety standards, manage food costs, and mentor junior staff while delivering high-quality, high-volume catering for weddings and large functions.

Qualifications

• Minimum NVQ level 2 in food preparation or equivalent.
• Experience in a professional kitchen with fresh ingredients.
• Imagination and eye for detail for quality a la carte and buffet food.
• Strong understanding of Health & Safety legislation and hygiene regimes.
• Knowledge of food costs and controls.

Responsabilités

• Working in a professional kitchen, preparing and presenting high quality dishes from fresh foods.
• Working on all sections as required and maintaining product and service standards for guest satisfaction.
• Helping to control departmental expenses including food costs and wages.
• Implementing and monitoring Health & Safety and hygiene practices and procedures.
• Motivating, coaching and training junior team members.
• Working with the team to ensure a smooth service and high morale.

Connaissances

Food prep

Teamwork

Quality control

Formation

NVQ food preparation Level 2 or equivalent

Description du poste

Sarova Hotels’ Bull Hotel in Gerrards Cross is seeking a chef to join a small brigade producing fresh dishes for a 4-star hotel restaurant, bar, and events. The role covers multiple sections and a rota across seven days, with emphasis on quality, teamwork, and guest satisfaction.

You will be expected to maintain health and safety standards, manage food costs, and mentor junior staff while delivering high-quality, high-volume catering for weddings and large functions.