Posted in: Hotel/Resort Management in Canterbury | Posted: |
Are you an experienced Sous Chef looking for a new challenge, offering great work balance? If you are and have the ability to display a real passion for food, look no further.
Our client based in Canterbury is seeking a Sous Chef to lead the kitchen operations and manage the team. The role involves providing lunches, evening meals and organising two or three course meals for corporate events for a large group of people.
Duties:
Oversee all aspects of the kitchen operations.
Support and manage the kitchen team.
Responsible for the Health and Safety.
Develop and update menus.
Order and replenish stock.
Manage stock rotation.
Supervise all daily food checks, to include allergens and food legislation.
Maintain a high level of cleanliness in the kitchen, to achieve all Compliance and Legislation Standards.Skills required:
Proven supervisory experience gained within a kitchen.
Proven level at Sous Chef.
Understanding and dealing with allergens.
Strong leadership, organisation and technical skill.
Excellent Health and Safety knowledge. Benefits:
Salary: £30,000 per annum.
Tip Scheme.
Company Pension.
Free parking.
20 days holiday + Bank Holidays.
No split shifts or late finishes (Except during planned events and Christmas time).If you are interested and looking for that new challenge in your career with a really well established business in Dover, please email Mandy Potton: (url removed) or call for a confidential discussion on (phone number removed).
CVs in Word Format to
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