Senior Sous Chef: Lead Hotel Kitchen & Events

Aramark Ltd

Greater London

On-site

GBP 32,000 - 39,000

Full time

3 days ago
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Benefits offered by this job

Pension scheme
Life assurance
Generous annual leave
Benefits app
In-house events & culinary experiences

Job summary

Aramark UK is seeking a Senior Sous Chef to join the team at Chessington World of Adventures Resort. Reporting to the Operational Head Chef, you will be number two in the Hotel Kitchen, leading two hotel restaurants serving breakfast, lunch and dinner and supporting bespoke events.

You will coach a large team, manage rotas and training plans, uphold food safety standards, and contribute to ongoing menu innovation.

Qualifications

  • Relevant culinary experience operating at a Sous Chef or Head Chef level.
  • A passion for food and service.
  • Flexible approach to hours and duties.
  • IT literate, numerate and able to communicate across cross discipline stakeholders.

Responsibilities

  • In the absence of the Head Chef, assume responsibility for the overall kitchen operation
  • Help oversee the general production of breakfast, lunch and dinner
  • To maintain food hygiene, service & presentation to a high standard
  • Support with managing the P&L and all associated financials
  • Deliver first class food throughout service
  • Manage all associated administration
  • To manage and champion daily and weekly cleaning schedules
  • Ensure compliance of all processes and procedures, including daily and weekly checklists and cleaning schedules
  • You will work a variety of shifts, including weekend work

Skills

Culinary experience
Leadership
Food safety

Job description

Aramark UK is seeking a Senior Sous Chef to join the team at Chessington World of Adventures Resort. Reporting to the Operational Head Chef, you will be number two in the Hotel Kitchen, leading two hotel restaurants serving breakfast, lunch and dinner and supporting bespoke events.

You will coach a large team, manage rotas and training plans, uphold food safety standards, and contribute to ongoing menu innovation.

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