Sous Chef

Caterpeople; Truro; On-site; GBP 27,000 - 30,000; Full time

Job summary

Caterpeople is sourcing an experienced Sous Chef for a traditional 2 Rosette country house hotel by the sea in Cornwall. The role involves assisting the head chef, maintaining high culinary standards and contributing to a busy kitchen environment.

You will work in a small team, adhere to hygiene regulations, and support junior chefs’ development while delivering British cuisine with a modern touch. 5 days out of 7. Salary up to £30,000 with a £2,000 service package.

Qualifications

• Experience in a busy 2 AA rosette kitchen.
• Knowledge of hygiene regulations and food safety.

Responsibilities

• Support head chef and run kitchen in his absence.
• Lead and train junior chefs.
• Ensure high standards of service in a 2 Rosette restaurant.

Skills

2 Rosette experience

Job description

Sous Chef, 2 Rosette Country House Hotel, Cornwall to £28k

We have the opportunity for an experienced sous chef for this traditional 2 rosette Hotel by the sea.

• Sous chef for 2 AA rosette Hotel
• Cornwall location
• Salary package up to £28k plus £2k service package
• Traditional but modern style food British cuisine
• 5 days out of 7

About the Hotel

This family owned Country House Hotel has been owned by the same family for nearly 30 years and sits in the most picturesque location in Cornwall. It has the highest standards of traditional hospitality and the personal touches that make for an exceedingly comfortable stay all year round. Sitting in a secluded bay surrounded by landscaped gardens. It boasts two restaurants both being recognised for there culinary excellence.

Working as a Sous Chef

As a sous chef you will be working in a small team and must have 2 Rosette experience. You will assist the head chef in running the kitchen, looking after and make decisions in his absence. You will have a real passion for working in a very busy 2 AA rosette restaurant and have a key eye for detail, have a good knowledge of all hygiene regulations and be involved in the training and development of junior chefs.