Sous chef - luxury hotel - united kingdom, crawley, west sussex
sous chef
we are currently looking to recruit an experienced sous chef for this luxury 5 star hotel. we are seeking a talented and passionate sous chef to head up the team combining traditional flavours with innovative cooking techniques to create a range of delicious dishes.
reporting to the executive chef, the sous chef has responsibility for fine dining 2 aa rosette restaurant. this 65 cover restaurant is the hotels main restaurant for breakfast lunch and dinner. leading a team of 6 chefs the head chef must be able to motivate, train and manage the team to produce everything fresh to a 2 rosette standard.
the place
a luxury 5 red star hotel with an award winning spa, two restaurants both with rosettes together with a range of conference and banqueting and private dining rooms.
the perks
as sous chef you can look forward to the following:
salary basic £38,000£2,000£40,000 guaranteed package4 weeks holidaydiscounts on f&b and rooms across the groupthe chance to work for a luxury hotel and collectionthe person
the ideal sous chef will have the following:
quality experience in a fresh food environment to rosette standardthe passion and drive to contribute to the future success of the kitchen brigade who continue to develop award winning dishesthe sous chef must have a proven record of managing, training, coaching and motivating a team of quality chefsability to control gp and stocksits is desired the sous chef will have a level 3 food hygiene qualificationa proven record of achieving excellent standards of hygieneall candidates must be able to demonstrate that they hold a relevant and valid work permit or visa to live and work in the uk. please note that by applying for this position, you are giving your consent for c&e recruitment to process your personal data in line with our gdpr policy and consent declaration, which can be viewed on our website. you have the right to withdraw your consent at any time by informing the company that you wish to do so.
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