SOUS CHEF

Platinum Recruitment Consultancy; Bala; On-site; GBP 30,000 - 40,000; Full time

Job summary

Join a prestigious 5 Star Hotel as a Sous Chef, where you'll work closely with the Head Chef in a picturesque North Wales setting. This role demands skilled chefs with experience in 2 or 3 AA Rosette environments, with responsibilities spanning from team management to creating innovative dishes.

Benefits

Free 'Stay Over' Experience

£1,500 loyalty bonus after 3 years

£2,500 loyalty bonus after 5 years

Incentive Scheme – Bonus structure

Plus 10% bonus based on end of year accounts

Qualifications

• Skilled and competent Chef with background in high-standard kitchens.
• Experience in menu creation and team management.

Responsibilities

• Manage the kitchen team and oversee daily operations.
• Contribute to menu development and execute high-quality dishes.

Skills

Chef skills

Team management

Menu development

Education

Experience in a 2 or 3 AA Rosette environment

Job description

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Looking for a quality employer using the best local ingredients & living in the picturesque setting of North Wales but without the daily pressures of being in an intense enviroment? Take a look at some of the perks on offer:

• Free “Stay Over” Experience
• £1,500 loyalty bonus after 3 years
• £2,500 loyalty bonus after 5 years
• Incentive Scheme – Bonus structure

Package

• Plus 10% bonus (based on end of year accounts)

Why choose our Client?
Our client is a stunning 5 Star Hotel with 3 AA Rosettes in one of the most beautiful parts of North Wales. The Hotel has a reputation for producing only the best for their guests, committed to creating an unforgettable experience from arrival to departure. The hotel features gorgeous individual styled bedrooms offering their guests a quiet countryside retreat and tantalising menus.

What’s involved?
A successful Sous Chef will work alongside an incredibly talented Head Chef.
This position requires a skilled and competent Chef that has worked in a 2 or 3 AA Rosette environment. The team is small and relies on each member of the team to work where required but offers a reliable support system. Your input will be invaluable, and you will be able to put ideas forward when developing new dishes. You will be expected to manage the team, rotas, stock takes, 1-2-1’s and training

The vision and aspirations of the hotel are to achieve a Michelin star.