- Enthusiasm, dedication and a genuine passion for food
- Excellent communication skills and the ability to lead and develop a team
- Have a positive 'can do' attitude with the ability to multitask and maintain quality
- Excellent time management skills and the ability to remain calm under pressure
- Previous experience in a similar role
- NVQ level 2 or 3 in Professional Cookery or equivalent is desirable
- To constantly check quality and quantity of food going out of the Kitchen.
- To make sure the kitchen team is giving an efficient, smooth and quick service while maintaining principles and standards set by the Executive Chef.
- To promote good working relations across the hot plate and with all other departments. To be friendly and courteous to staff, management and guests.
- To help train and motivate the kitchen brigade and have a happy, well disciplined team
- To ensure that each section is manned efficiently and that the Chefs de Partie and Commis Chefs are working to the best of their best ability.
- To monitor plans and work schedules prepared by the Chefs de Partie in accordance with the function sheet and business of hotel outlets.
- To ensure correct methods are used for preparation of food and to check presentation.
- To order and purchase for the hotel food requirements in an economical manner in the Executive Chef's and Sous Chef's absence or when directed.
- To control all food storage activities to make sure that all food is kept in prime condition and a good method of stock rotation is being used in all areas and sections of the kitchen.
- To ensure the correct control of mis-en-plas, both quality and quantity and storing it in a correct manner,
- To compile menus, rotas and attend meetings in the Executive Chef's and Sous Chef's absence.
- To carry out stock checks and prepare paperwork for the Accounts Department.
- To check quality and weight of food coming into the kitchen and constantly check price fluctuations.
- To keep waste to an absolute minimum
- To ensure that the kitchen is organised and run to the highest possible levels of safety and hygiene.
- To ensure that all kitchen porters are achieving high standards of hygiene within the kitchen and back of house areas.
- A commitment to pay above the living wage
- Generous share of the monthly Service Charge (*which is dependant upon overall sales performance)
- Career development with accredited training providers
- Enhanced holiday programme & reward scheme for long service
- Employee Assistance Programme - Hospitality Action
- Meals provided by our talented kitchen team
- We have plenty of free parking
- Generous 'Refer a Friend' bounty incentive
- We also have amazing recognition awards for exceptional customer service
- Reduced price stays in all of our hotels where you are treated like a guest no matter who you are (after successful completion of probation period)
- Discounts available for spa treatments and for food and beverage (after successful completion of probation period)
- Uniform provided
- Smart Penion Scheme which is linked to Smart Rewards which gives employees free, unlimited access to over 1200 discounts
- Access to Wagestream which helps you keep track of your earnings in real-time; gives you access to the wages you have earned; helps you to save wages; gives you access to a financial health score checker.
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Junior Sous Chef - Forest Row, United Kingdom - Elite Hotels
Description
Junior Sous Chef - Forest Row, East Sussex
Our aim is to create distinctly memorable experiences and so we strive to make every meal an occasion for our guests. As Junior Sous Chef you will work as part of the kitchen team and will assist the Executive Chef in the smooth running of the kitchen.
Our 2 AA Rosette Anderida Restaurant offers the finest British cuisine and has been praised for its use of seasonal local produce. As Junior Sous Chef you will ensure that fresh quality dishes are prepared and produced to the highest standard and will assist with stock control, food safety and the organisation of daily tasks.
This is a fantastic opportunity for you to progress your career and showcase your leadership skills, creativity and passion for food supported by an experienced Executive Chef.
Junior Sous Chef Attributes/Experience:
Key Responsibilities
If you feel that you can rise to this challenge, then please submit your application as soon as possible. We reserve the right to close the role early if sufficient applications are received.
Due to our rural location you will need your own transport
At Elite Hotels we have a single minded and unwavering goal to make every visit to our hotels a positive experience that customers feel compelled to talk about.
About Ashdown Park Hotel & Country Club:
Ashdown Park Hotel and Country Club is a stunning grade two listed country house set in 186 acres of beautiful grounds on the edge of the Ashdown Forest. With an award winning 4 red star Hotel, fine dining two rosette Anderida Restaurant, 3 lounges, 17 conference & banqueting rooms, Cocktail Bar, Brasserie, fully equipped Country Club and Spa, we offer our guests a complete experience.
Why work at Ashdown Park Hotel & Country Club:
As an accredited Investor in People, we are dedicated to the development of our staff. Many of the team started out in junior roles, but have been offered training and promotional opportunities as their skills have grown. We are very fortunate to have a large percentage of long-term team members able to offer their experience and expertise to the next generation of hospitality professionals – this could be you
Benefits
To support and reward our staff we offer:
