The Role:
- Support and work closely with the Head Chef, embodying a hands-on approach and steering a dedicated team of chefs and kitchen porters.
- Maintain the consistent, high-quality output of dishes from the kitchen.
- Showcase your creativity with signature dishes and specials, particularly when catering for meetings and events.
- Oversee and ensure adherence to the restaurant menu, elevating the guest experience.
- Manage stock rotation, purchasing from approved suppliers, and maintaining budget guidelines.
- Perform regular audit checks and take the helm in the Head Chef’s absence.
- Handle rosters, team vacations, and be instrumental in hiring and training.
- Potentially an experienced Chef de Partie looking for the next step or an established Sous Chef craving a fresh challenge.
- Individuals from contract catering seeking a role in a hotel kitchen are encouraged.
- A background in hotel kitchens is a significant plus.
- An innate passion for delivering high-quality food and leading by example.
- Aptitude for budgeting, HACCP, and food safety protocols.
- Discounts for family and friends across the businesses group of hotels.
- Complimentary onsite parking.
- Participate in various celebratory days throughout the year.
- Comprehensive support for training and professional qualifications, inclusive of course fees!
- Explore career progression and development opportunities across our vast hotel portfolio.
- Engage in our internal talent exchange network.
- 24/7 access to an Employee Assistance Programme.