Junior Sous Chef

Iconic Hotels & Resorts

New Milton

On-site

GBP 31,595 - 37,914

Full time

14 days+

Get more replies from employers

Send a job-specific resume in minutes.

Benefits offered by this job

Staff accommodation

Free staff meals

Discount on hotel services

Job summary

Chewton Glen is seeking a Junior Sous Chef to join our award-winning hotel in Hampshire. You will assist the Head Chef during service, ensure the highest standards in preparation and presentation, and help train the kitchen team.

You will manage kitchen operations in the Head/Sous Chef's absence and uphold food cost control and HASAW compliance. The role focuses on guest care, teamwork, and maintaining a positive relationship between theRestaurant and the Kitchen.

Qualifications

To ensure that all food preparation and dishes are made to the standard laid by the Company.
Support the Head Chef during service for timing and progress of all dishes.

Responsibilities

To assist the Head Chef during service for timing and progress of all dishes.
To show ownership and be responsible for the Kitchen operation in the absence of the Head Chef and the Sous Chef.
To be passionate in assist with the training, induction and development of the kitchen brigade.
To control wastage and to help maintain food costs.
To be confident in ensuring that in the preparation and presentation of food, the highest standards are maintained at all times.
To keep both the Head Chef and the Sous Chef appraised of any problems within the Kitchen using your integrity.
To assist as directed with the operation of various sections within the Kitchen
To work towards and ensure a positive relationship exists between the Restaurant and the Kitchen, focusing on respect and teamwork.
To constantly focus on guest care and service. Ensuring that everything that is done well improves and enhances the guest experience.
To assist the Head Chef to effectively achieve and identify with a concise repertoire of dishes.
To take ownership and ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the Company.

Job description

We are looking for a Junior Sour Chef to join our award winning hotel in Hampshire.

Chewton Glen is a true English original. From the unique 72 bedrooms including 14 one of a kind Treehouses, to the award-winning spa and state of the art James Martin cookery school, it has an abundance of ways to revive your senses. The blissful 130 acres of woodland are home to an indoor and outdoor tennis centre, a 9-hole golf course, heritage orchard, 70 working beehives, a walled kitchen garden, croquet lawn and more.

Aim of the role

To ensure that all food preparation and dishes are made to the standard laid by the Company.

Responsibilities:

To assist the Head Chef during service for timing and progress of all dishes.
To show ownership and be responsible for the Kitchen operation in the absence of the Head Chef and the Sous Chef.
To be passionate in assist with the training, induction and development of the kitchen brigade.
To control wastage and to help maintain food costs.
To be confident in ensuring that in the preparation and presentation of food, the highest standards are maintained at all times.
To keep both the Head Chef and the Sous Chef appraised of any problems within the Kitchen using your integrity. These would include staff, Health & Safety, equipment, and any other areas connected with the Kitchen organisation.
To assist as directed with the operation of various sections within the Kitchen
To work towards and ensure a positive relationship exists between the Restaurant and the Kitchen, focusing on respect and teamwork.
To constantly focus on guest care and service. Ensuring that everything that is done well improves and enhances the guest experience.
To assist the Head Chef to effectively achieve and identify with a concise repertoire of dishes.
To take ownership and ensure that the presentation, taste, texture and quantity are maintained to the standards laid by the Company.
To be confident and fully conversant with the menu and to be adaptable with continual changes to ensure that the menu is kept in line with customer demands and Company policies.
To ensure that the correct and same ingredients are used as specified by the Head Chef to ensure quality is upheld at all times.
To take ownership and direct responsibility with passion and pride for all dishes served in your section.
To be passionate and attend any necessary training sessions or meetings.
To make sure that Company Policy, the Vision Statement, and Departmental Objectives are followed and utilised at all times.
To ensure that all appliances, fixtures and fittings are safe and work in accordance with Health & Safety regulations and report any faults to the Head Chef or Senior Sous Chef.
To have pride in achieving and maintaining high standards of cleanliness on section where employed,
To take ownership and ensure that the presentation, taste, texture and quantity are manning flexibility and teamwork.
To be confident and fully aware of all the health and safety at work regulations in accordance with HASAW Act 1974 and Hygiene Regulation Act 1971
To be fully aware of all hygiene control and chemicals used in the work place.
To work as part of a team in a constructive manner that enables the hotel to achieve the objective of being a market leader in the luxury hotel sector.
All staff should be confident in understanding and executing the company's policies and procedures with respect to privacy, confidentiality and data protection.
To be fully aware of the Hotel's Fire Safety Procedures and Health & Safety regulations.