Rosette Sous Chef – Lead Kitchen, Seasonal Menus

Search Consultancy

St Andrews

Sur place

GBP 36 000 - 44 000

Plein temps

14 jours+

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Avantages offerts par ce poste

Tronc dividends

Résumé du poste

Search Consultancy is recruiting a Hotel Sous Chef in St Andrews to lead day-to-day culinary operations in a rosette kitchen, shaping seasonal Scottish menus and guiding a brigade of junior chefs under the Head Chef, with a view to elevating service and accolades.

You will manage portions, stock levels and waste within budget, ensure strict HACCP and hygiene standards, inspire the team with hands-on leadership, and contribute to cost control and menu innovation in a highly reputable hotel

Qualifications

  • Proven Senior Chef experience in a rosetted operation is highly desirable.
  • Experience with current cuisine trends and high-end hotel dining.
  • Experience working with multiple skilled chefs and managing a brigade.
  • Ability to lead, motivate and organise the kitchen team in a quality environment.
  • Strong skills in menu creation, costing, stock control and waste management.
  • Solid understanding of food safety, hygiene standards and HACCP.

Responsabilités

  • Oversee all kitchen operations in the absence of the Head Chef.
  • Lead, coach and develop a team of junior chefs and kitchen porters.
  • Assist in controlling food costs, portions, stock levels and waste to budgets.
  • Ensure compliance with food safety regulations and HACCP requirements.

Connaissances

Rosetted experience
Menu costing
Food safety HACCP
Team leadership

Description du poste

Search Consultancy is recruiting a Hotel Sous Chef in St Andrews to lead day-to-day culinary operations in a rosette kitchen, shaping seasonal Scottish menus and guiding a brigade of junior chefs under the Head Chef, with a view to elevating service and accolades.

You will manage portions, stock levels and waste within budget, ensure strict HACCP and hygiene standards, inspire the team with hands-on leadership, and contribute to cost control and menu innovation in a highly reputable hotel

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