This role is for a Sous Chef based in the Ascot area.
Purpose and scope of role
To assist the Head Pastry Chef run the kitchens enabling the team to achieve the highest levels of standards and service
Using your knowledge of patisserie and baking skills to assist the head Pastry Chef to develop new ideas and recipes
Lead, coordinate and motivate the team to build a high performing team
Mentor, train & coach team members
Manage work load & resource distribution
Identify training needs, design & track training for division
Monitor & evaluate team performance & perform
HACCAP - To follow the day to day procedures including; Diligence, food labelling, weekly deep clean of your section Act as a deputy to the Head Pastry Chef
Produce and deliver quality food and enable operational excellence
Plan the day to day running of all sections of each kitchen (banqueting, breakfast, room service, and staff food) effectively to meet the service standards
Control, with the aid of the Head Pastry Chef, all the operating costs within all the food outlets to the agreed budgets set and order appropriate levels of food
Carry out quality checks on stock, produce and dishes along with offering training, and understanding of the products to keep the team focussed and allowing them to evolve as chefs.
Have a flexible ability to respond to business and client needs.
Ensure daily food preparation meets recipe and specification index i.e. size, quantity and quality
To follow and abide by all regulations, policies and procedures that has been set out by the hotel.
NVQ Level 2 & 3
Heath & Safety
We are only able to accept applications from candidates with previous experience for this role.
If you do not hear from us your application has been unsuccessful.