Junior Sous Chef - Ascot

TN United Kingdom; Ascot; On-site; GBP 40,000 - 47,000; Full time

Job summary

A leading company in the hospitality sector is seeking a Junior Sous Chef in Ascot. The role involves assisting senior chefs, maintaining high kitchen standards, and ensuring exceptional customer service. Ideal candidates should have relevant experience and qualifications, with a passion for culinary excellence. Join a dynamic team that values creativity and collaboration, and contribute to an enriching work culture.

Qualifications

• Previous experience in a similar role, preferably with AA Rosette or Michelin background.
• Experience in menu development, ordering systems, and cost management.

Responsibilities

• Assist the Executive Chef and Senior Sous Chef in running the kitchen.
• Manage operating costs within budgets with the help of senior chefs.
• Conduct quality checks on stock and dishes.

Skills

Leadership

Communication

Coaching

Education

City & Guild 7061/7062

NVQ Level 2/3

Tools

COSHH

IT Skills

Job description

Job Description

Job Role: Junior Sous Chef

Location: Ascot (Candidates Must Drive)

Hours: Full time

Salary: £40,700 + Service charge

Job Overview

Our company values are the fundamental spirit on how we reach our goals. As an ambassador of us, you will be entrusted with our values and expected to further enrich our We Care culture.

• Passion: We love what we do. We are determined to deliver our best, every day.
• Personality: We are each unique and extraordinary. We encourage personalities to shine.
• Respect: We respect and celebrate our differences. They add new brilliance to our culture.
• Working together: With shared vision, trust, and support, we become unstoppable.
• Creativity: We approach each day with creative curiosity to enhance our guests' experience.

Position Overview

• Assist the Executive Chef, Executive Sous Chef, and Senior Sous Chef in running the kitchen to achieve high standards and service.
• Support the Front of House team to ensure exceptional customer care.

Essential Functions & Physical Requirements

• Maintain a clean, tidy, and organized environment at all times.
• Follow HACCP procedures diligently, including food labelling and weekly deep cleaning of your section.
• Plan daily operations for all kitchen sections (banqueting, breakfast, room service, staff food) to meet service standards, including training, supervision, and forecasting.
• Manage operating costs within budgets with the help of senior chefs.
• Conduct quality checks on stock, produce, and dishes; provide training and product knowledge to keep the team focused and evolving.
• Respond flexibly to business and client needs, providing guidance and assistance in difficult situations.
• Operate and make decisions during the absence of senior chefs.
• Adhere to all regulations, policies, and procedures set by Coworth Park Hotel and the Dorchester Collection.
• Attend and lead meetings, including daily briefings and BEO meetings.
• Assist in menu planning and creation.
• Ensure accurate processing of daily food orders.
• Collaborate with the team to develop new dishes.

Health and Safety

• Comply with statutory and company health & safety, fire, bomb, and security regulations.
• Maintain up-to-date required certificates and licenses.
• Ensure team members are aware of and adhere to safety requirements.

Flexibility

• Perform other tasks and duties as reasonably required.
• Adjust working hours as needed to meet business needs.

Qualifications & Desirables

• Previous experience in a similar role, preferably with AA Rosette or Michelin background.
• Relevant qualifications such as City & Guild 7061/7062 or NVQ Level 2/3.
• Experience in menu development, ordering systems, and cost management.
• Excellent IT skills and understanding of COSHH.
• Strong leadership, communication, and coaching skills.
• Flexible, team-oriented, well-presented, and personable.

Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.