Sous Chef

Klarent Hospitality; City of Edinburgh; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a forward-thinking hospitality group as a Sous Chef, where your culinary skills will shine in a vibrant kitchen environment. This role offers the chance to work closely with the Head Chef, ensuring high standards of food hygiene and quality while contributing to menu creation based on guest feedback. Be part of a supportive team that values your hard work and dedication, offering excellent opportunities for personal development and growth within the Klarent Hospitality Group. If you're passionate about food and enjoy working in a dynamic team, this is the perfect opportunity for you!

Benefits

Cash incentives for referrals

Long service recognition bonuses

Meals provided during shifts

Discounted hotel stays

Opportunities for personal development

Fully funded apprenticeships

Annual holiday entitlements

Opportunity to buy additional holiday

Qualifications

• Passionate about food and delivering exceptional customer experiences.
• Good command of English for effective communication with the team.

Responsibilities

• Contribute to food production under the Head Chef's guidance.
• Ensure food hygiene and HACCP compliance in the kitchen.
• Assist in training and supervising junior kitchen staff.

Skills

Teamwork

Time Management

Customer Service

Food Hygiene Practices

Creativity

Resilience

Education

Culinary Degree or Equivalent Experience

Tools

HACCP Compliance Systems

Kitchen Equipment

Job description

Would you like to work for a company that gives you:

• £250, up to £1000 cash incentives when referring a friend to come and join our team - T&C’s apply
• Long service recognition Cash bonus and free overnight hotel stays for services from 2 years and up.

Rewards your hard work by offering you the below team benefits when you join us:

• Meals provided whilst on shift
• Sales incentives and initiative rewards
• Discounted / Free use of leisure facilities – “Hotel specific”
• Stays in our hotels at discounted prices
• Even free stays in our hotels as one of our rewards & recognition incentives
• Opportunities for your personal development within the Hotel Group Brand Portfolio
• Fully funded apprenticeships – T&C’s apply
• Annual Holidays entitlements inclusive of Bank Holidays
• Opportunity to buy additional holiday entitlements

Does the below sound like you?

• Passionate and willing to learn
• Positive attitude and someone who makes our guests smile
• Genuinely friendly and caring
• Enjoys working as part of a team
• Ambitious and hard working
• Good organisational / time management skills
• Resilient, creative, able to multitask and can work under pressure
• Good command of the English language to enable communication with the kitchen team
• Ability to work morning, afternoon/evening, and weekends
• Passion for food and able to deliver exceptional customer experiences

Klarent Hospitality are recruiting for a Sous Chef

We offer our employees excellent opportunities to grow and develop within the Klarent Hospitality Group Brand Portfolio. We pride ourselves on ensuring that our staff are rewarded and recognised for their hard work, commitments, and long service.

Klarent Hospitality operates branded hotels in key locations across the UK and Ireland. We will nurture talent and smart investment to drive superior performance and growth.

The Role:

• Sous Chef will contribute to the production of food items in accordance with instructions from the Head Chef
• Ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service
• Ensure HACCP compliance within the kitchen and all Food & Beverage outlets
• Ensure the kitchen equipment is in working order; report any maintenance issues to the Head Chef
• Assist in the training and development of junior members of the kitchen team and the supervision of the kitchen
• Manage all aspects of the kitchen including operational, quality, and administrative functions
• Manage the provision of food to Food and Beverage outlets and act where necessary to ensure compliance with current legislation
• Assist in positive outcomes from guest queries in a timely and efficient manner
• Ensure food products are of good quality and stored correctly
• Contribute to menu creation by responding and incorporating Guest feedback
• Ensure the consistent production of high-quality food through all hotel food outlets
• Manage customer relations, when necessary, in the absence of the Head Chef / Executive Chef
• Ensure resources support the business needs through the effective management of working rotations
• Support brand standards through the training and assessment of the Team
• Sous Chef will manage the kitchen brigade effectively to ensure a well-organized, motivated Team
• Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
• Assist other departments wherever necessary and maintain good working relationships
• Comply with hotel security, fire regulations and all health and safety and food safety legislation
• Report maintenance, hygiene, and hazard issues - Be environmentally aware