If you are a strong and experienced Chef de Partie candidate, with a proven background in developing Rosette award-winning venues, and you are looking for your next challenge. Successful hotel business in Essex .

The right candidate will have the ambition, the corporate intelligence, the creativity and the technical ability to achieve this goal.

If you’re interested and want to know more about this head chef vacancy then please send your CV to RSanta-Rita@rose-and-crown.com
Salary is negotiable.
Regional General Manager: Ricardo Santa-Rita Telephone: 07826899760
Reference: Junior Sous Chef

To be suitable for one of our positions you must be eligible to live and work in the UK.



Please note if you do not receive contact from our consultant within 72 hours with reference to this vacancy you have unfortunately been unsuccessful in your application.

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http://www.atlantichotelchelmsford.co.uk/restaurant.html

JOB DESCRIPTION


Job title: Junior Sous Chef

Responsible to: Head Chef & Executive Chef

Responsible for: The kitchen brigade and the day to day running of the kitchen


Duties

1. Deputy in absence of Head Chef & Executive Head Chef

2. Prepare for Head Chef's agreement table d'hôte menu, changing every week

3. Prepare food in accordance to agreed portion size, quality of cooking and presentation and ensure there is no unnecessary wastage.

4. Monitor staff in kitchen to ensure they prepare food as above.

5. Order food for kitchen as required and ensure correctly stored as per current food hygiene regulations.

6. Ensure all kitchen staff comply with all food hygiene and safety regulations and responsible that fridge temperatures are recorded.

7. Make suggestions to Head Chef on any areas where sales can be improved.

8. Liase with Managers as to timing when food is required and advise him of any special items for selling.

9. With the chef, recruit and develop staff to be able to work all areas of the kitchen.

10. By mutual agreement with individual staff, set standards of performance and give support and training to assist each member of staff in achieving these standards.

11. “ Hands on “ as and when required to support the team and save on payroll.

12. To undertake any other tasks deemed necessary and appropriate by the Manager on duty.

Contact details

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