Banqueting Sous Chef

Recruiter
Philip Vincett
Location
Surrey
Salary
£30,000 to £35,000 basic start salary pa & Paid OT
Posted
03 Feb 2018
Closes
04 Apr 2018
Ref
FCR5121
Contract Type
Permanent
Hours
Full Time
Job Level
Experienced

Contact Details

Position: Banqueting Sous Chef
Operation: Award-Winning Hotel (Michelin star / Rosette)
Location: Surrey
Salary: £30,000 – £35,000 pa & Paid OT
Working Hrs: 4-Day Shift Pattern (3 days off)

Company Info

This prestigious Boutique Hotel set in stunning Surrey gardens and parkland offers Michelin-star and rosette dining coupled with a busy banqueting operation catering for an average of 150 to 160 weddings per year. Extensive meeting and function rooms re: corporate events.

Led by an award winning Executive Chef with long-term Michelin-starred background, menus are highly ingredients driven with seasonal sourcing from premium UK suppliers and from the kitchen garden. Rosette level Brasserie & Fine Dining menus showcase modern British cuisine at its best – expect innovative, imaginative dishes delivered with passion and flair.

Role Description

Supporting the Executive Chef and in charge of the banqueting operation, duties include:

Seasonal menu planning re: set and private dining menus

Ensuring the smooth running of the banqueting operation incl. daily kitchen management, team organisation, maintaining 5* food & service standards

Stock control: food ordering, invoices, stock spreadsheet data entry, assisting with monthly stock audits and kitchen cost control

Team hiring and training & daily compliance files and procedures & maintenance of kitchen and equipment

This is an unrivalled opportunity to work for a forward-thinking company within a challenging, professional kitchen environment with excellent team collaboration & working atmosphere (input and creativity encouraged).

Desired Attributes

Experience at Sous chef level within a comparable banqueting operation with background in classic / modern British cooking at 2 AA to 3 AA rosette standard.

Good knowledge of current food trends, passion to work with high quality, seasonal produce supported by good organisation, communication and team training skills.

Salary & Benefits

£30,000 – £35,000 Basic Start Salary & Paid Overtime (after 52 hrs worked)

Working Hours: 4 days (52 hrs with 1 hr break) / 3 days off

Permanent contract subject to standard 3 months probationary period; regular performance related salary reviews; courses as required; movement / progression; workplace pension option; 28 days standard leave; staff discounts; FAM trips and team excursions; meals on duty; laundered uniform

Immediate start available / able to accommodate notice

In accordance with the Asylum and Immigration Act 1996, candidates must prove their right to work in the UK – Verification of Documentation will be undertaken as part of FCR recruitment process

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