Senior Sous

Job Description

Senior Sous – £38,000, London, 5 Star Hotel

Reference:           RAYA0095

Sector:                    Hotel

Sub Sector:          Sous Chef

Location:               London

Salary:                     £38,000

Our client is currently looking to recruit a Senior Sous chef to join their team at a 5 star hotel in Central London. This hotel is renowned for its bespoke events with its Grand Ballroom and historic boardrooms their events are tailored to meet even the most demanding requirements. As a Senior Sous Chef, you will work closely with the Executive Chef to contribute to the overall success of the team, in accordance with the hotel’s standards and financial goals. You will be responsible for observing methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner. You will also be responsible for maximising the effectiveness of associates by developing each of their skills and abilities through the appropriate training, coaching and mentoring

The Role:

• Working with the Executive Chef in managing the team and the kitchen
• Maintaining hotels standards and achieving the financial goals
• Creating exciting seasonal menus using their quality supplier’s products
• Keeping the SFBB and COSSH up to date and in practice

The Candidate:

• Previous experience as a Sous Chef in a 4/5 star hotel required
• Ability to manage staff and their requirements
• Ability to manage running kitchen and admin work on a daily basis
• Passionate about providing top quality food and maintaining standards

Benefits:

• Attractive salary
• Career progression
• Immediate start

£38,000

All applicants must be eligible to work in the UK. We will endeavour to get back to you within 1 working day. Ray Associates wishes you luck with your application.

Contact:  Hayley Brown

Telephone:              07912437925

Email:                        hayley@rayassociates.co.uk

Website:                  www.rayassociates.co.uk

Ref: RAYA0095 | Published: 11th Oct 2017