We have the following positions available within our kitchen team:
Sous Chef - February 2019
We will have an opportunity coming up for the position of a Sous Chef to join our Hotel Kitchen Team in early 2019.
As Sous Chef your key responsibilities will be:
· Support the Head Chef to ensure that every aspect of the service runs smoothly
· Run the kitchen in the Head Chef’s absence
· Kitchen management duties, stock control, wastage, ordering, hygiene, wages, etc.
· Compliance with all statutory legislation & regulations.
· Maintain exceptional standards of quality assurance, food prep and cooking.
· Leadership, training and development of the team.
Required: Qualifications / Skills / Experience
· Passion and enthusiasm for food and quality,
· Menu creation in conjunction with Exec Chef and Chef de Parties
· Eye for detail and presentation of food
· Fully conversant with Hygiene and Health and Safety best practice
· Remain up to date on culinary trends and updates
· HACCP trained.
· Excellent kitchen manager with staff training and development
All applicants must hold a recognized qualification in culinary arts and/or have at least 2 years' experience in a similar role and environment, 2/3 AA Rosette standard.
We are looking for an artistic, enthusiastic Sous Chef with a similar background and experience to Sheen Falls Lodge in fine dining who has a strong flair and skillset in all sections of the kitchen and the ability to lead, oversee and develop the team in conjunction with the Exec Chef. (This role may also suit a junior sous chef coming from a similar background looking for the next step in career)
Previous experience in a Relais & Chateau property would be an advantage.
Applications in confidence to email@example.com
Chef De Partie/Demi Chef de Partie
The successful candidate must be able to demonstrate that they are flexible, organise and able to coordinate a variety of activities working with fresh ingredients sourced locally whilst ensuring that the HACCP requirements and the hotels high standards are maintained at all times. All applicants must have a good knowledge about food and taste, be creative, organised and have a proven track record in similar establishments to a 3 AA rosette standard. All applicants should have completed an apprenticeship or college course and be fully conversant with all areas of Kitchen.
Pastry Chef (for The Falls Restaurant and Sun Lounge)
All candidates must have experience in pastry to a fine dining standard within a pastry kitchen at a 5 star/ 2-3AA rosette level and be familiar with modern ideas, procedures and preparation methods. This includes expert knowledge of patisserie, patisserie preparation and bread making and will be responsible for the planning and execution of the pastry menus, including our popular afternoon teas and lounge menu.
The successful candidate must be able to demonstrate that they are flexible, organise and able to coordinate a variety of activities working with fresh ingredients sourced locally whilst ensuring that the HACCP requirements and the hotels high standards are maintained at all times.
This role may suit a senior Senior Chef de Partie Pastry or a sous Chef Pastry looking for the next step on the career ladder. Remuneration will be evaluated to experience.
If you are interested in this role please apply to firstname.lastname@example.org
All applicants for both positions must be experience to a fine dining standard within a kitchen at a 5 star/ 2-3AA rosette level and be familiar with modern ideas, procedures and preparation methods.
Both positions are hands-on roles that needs the skills of dedicated persons to take responsibility for preparing, cooking and presenting a range of dishes to a 3 AA rosette standard within a section of the kitchen under the guidance of the Head Chef and Sous-Chef.
If you are interested in either of this roles please apply to email@example.com