- Under the direction of the Head Chef, manage and deliver the day-to-day food services at the clubhouse
- Support the training and development of the culinary team
- Assist with rotas to ensure costs are controlled and in line with the needs of the business
- Work with Executive Head Chef on the design and development of menus and dining experiences in agreement with senior management
- Assist with food ordering, supplier agreements and cost controls in line with budget and business demand
- Ensure SOPs, portion control, plating and waste management records are accurate and maintained
- Ensure correct stock control procedures are adhered to, including appropriate storage and labelling
- Work with Executive Head Chef and the wider management team to develop the culinary opportunities and services on property
- Maintain a high level of communication within the kitchen and other departments
- Ensure cleaning and hygiene standards are maintained to the highest level and detailed records are continually updated in compliance with the relevant licenses and authorities
- Ensure safe use of all equipment and machinery in the kitchen and staff training is conducted regularly in line with the needs of the team
- Deputise for Executive Head Chef as required
- Sous Chef experience in a 4 or 5-star restaurant context
- Formal catering qualifications
- Culinary creativity, imagination, and flair
- Passion for cooking and high level of presentation
- Excellent communication skills
- Ability to work under pressure and juggle competing priorities
Senior Sous - Aberdeen, United Kingdom - Flow Sports Personnel Ltd
Description
Our client is a world renowed Luxury Hotel operator. They are currently looking to recruit an Sous Chef for their leading Golf and Hotel operation based in Aberdeenshire.
Role Job Description:
The Senior Sous Chef supports the Executive Head Chef on the delivery of 5-star dining and food services at The Clubhouse and Hotel. This is a hands-on cooking and management role. This is a hands-on cooking and management role. High-quality informal brasserie-style dining at the clubhouse is central to the golf experience. Quality grab-and-go options before and during play, along with fast, hearty, quality breakfast menus form an important part of the clubhouse offering.
More refined dining at the Hotel including breakfasts, in-room services, hampers and special menus for exclusive use require the development, preparation and delivery of classic formal dining. This is a vital management role that requires a high level of culinary ability and creativity, as well as organisational and leadership skills on the planning and execution of 5-star guest experiences at the Clubhouse and Hotel for golfers, members, residents, visitors and guests. The role operates on a shift-based system including evening and weekend working in line with the seasonal needs of the business.
Key Duties & Responsibilities: