Senior Sous Chef — Rosette Kitchen, Historic Inn

DDH Recruitment Ltd; Lavenham; Vor Ort; GBP 35.000 - 43.000; Vollzeit

Benefits dieser Stelle

Live-in accommodation

Zusammenfassung

DDH Recruitment Ltd is seeking a Senior Sous Chef for a historic coaching inn in Lavenham, Suffolk. You will be the Head Chef's right hand, leading the brigade, running the pass and ensuring rosette-level standards across services.

The role offers a permanent, full-time contract with live-in accommodation at £81 per week and a starting salary of £39,000 per year. You will develop menus, train juniors and maintain high food-safety and cost control.

Qualifikationen

• Must have worked in a rosette-standard kitchen (AA Rosette background essential).
• Proven experience as a Senior Sous Chef, or a strong Sous Chef ready to step up.
• Excellent classical skills and a real eye for detail on the plate.
• Able to lead, teach and motivate a team under pressure.
• Sound knowledge of costings, GP and stock control.
• Level 2 Food Safety or above.

Aufgaben

• Run the kitchen and the pass in the Head Chef's absence
• Deliver every dish to a consistent rosette standard
• Help develop seasonal menus and new dishes with the Head Chef
• Lead, train and develop the brigade, from commis to sous chef
• Manage ordering, stock control, GP and waste
• Keep food safety, hygiene and allergen records up to date
• Plan rotas and prep so every service runs smoothly

Kenntnisse

Rosette kitchen experience

Senior Sous Chef experience

Classical cooking skills

Leadership

Costing and stock control

Food safety level 2+

Calm, organised, reliable

Ausbildung

Level 2 Food Safety or above

Jobbeschreibung

DDH Recruitment Ltd is seeking a Senior Sous Chef for a historic coaching inn in Lavenham, Suffolk. You will be the Head Chef's right hand, leading the brigade, running the pass and ensuring rosette-level standards across services.

The role offers a permanent, full-time contract with live-in accommodation at £81 per week and a starting salary of £39,000 per year. You will develop menus, train juniors and maintain high food-safety and cost control.