Senior Sous Chef – High-Volume Hotel & Events Kitchen

Principal Hayley Hotels; Windsor; On-site; GBP 26,000 - 30,000; Full time

Benefits offered by this job

£19.25 per hour

Restaurant Service Charge

Flexible hours

Paid holiday allowance

Free meals on duty

Leisure Club access

Discounts portal

Career progression

Apprenticeship programmes

Study support

Employee Assistance Programme

Wagestream

Team events

Job summary

De Vere Beaumont Estate in Windsor is seeking a Senior Sous Chef to work closely with the Head Chef and support the day-to-day running of a busy kitchen operation. You will lead the brigade during service, ensure high standards across breakfast, conferences, weddings and events, and help with ordering, stock control and cost management.

You will develop other chefs, share knowledge, and maintain food quality, cleanliness, hygiene and health & safety, with a hands-on approach in a large hotel

Qualifications

• Experience as Sous Chef or strong Junior Sous Chef in a large hotel, events venue or high-volume kitchen.
• Confident in leading a busy brigade and organising the kitchen around services and events.
• Eye for detail with high standards of food and presentation.
• Commercial awareness with stock control, food costs and waste reduction.

Responsibilities

• Lead and support the brigade during service.
• Ensure food is prepared, cooked and presented to high standards.
• Assist with ordering, stock control and cost monitoring.
• Develop and mentor junior chefs and maintain hygiene and safety standards.

Skills

Leadership

Stock control

Food costs

Waste reduction

Team development

Tools

Kitchen leadership tools

Job description

De Vere Beaumont Estate in Windsor is seeking a Senior Sous Chef to work closely with the Head Chef and support the day-to-day running of a busy kitchen operation. You will lead the brigade during service, ensure high standards across breakfast, conferences, weddings and events, and help with ordering, stock control and cost management.

You will develop other chefs, share knowledge, and maintain food quality, cleanliness, hygiene and health & safety, with a hands-on approach in a large hotel