Sous Chef
Posted 10 days ago
- Wotton Underwood, Buckinghamshire
- Any
- External
- Expires In 3 months
My client a brand new luxury pub in Buckinghamshire opening in September is looking for a Sous Chef to join the back of house team.
Duties will include leading the kitchen team in the Head Chefs absence, guiding, motivating and supervising our junior kitchen staff during food preparation, and assisting the Head Chef in the design, testing and implementation of the food menu.
Skills & Experience
Culinary Expertise: A passion for food and cooking, coupled with professional experience in a similar role. Experience in a fine dining or AA Rosette environment is highly desirable.
Attention to Detail: Strong attention to detail, ensuring precision in food preparation, plating, and presentation.
Leadership Skills: Ability to lead and inspire a team, fostering a positive and collaborative work environment while maintaining high standards.
Time Management: Excellent organizational skills, ability to multitask, and work effectively under pressure to meet deadlines without compromising quality.
Creativity: A creative approach to culinary arts, with an eagerness to contribute innovative ideas to menu development and presentation.
£33,000 per annum plus a share of the discretionary service charge Hours: 48 hours per week, on a four day rota to include weekends, evenings and split shifts Holiday: 33 days a year (including public holidays). Rising to 36 days on completion of three full years continuous service (including public holidays). Rising to 38 days after five full years continuous service (including public holidays), and rising to 40 days after ten years continuous service (including public holidays).
An accommodation option may be available on site at a subsidised staff rate for services of £70 pw on successful completion of probation.
Please send your cv to louisa @baxendalemason.co.uk for more info
TPBN1_UKCT
Duties will include leading the kitchen team in the Head Chefs absence, guiding, motivating and supervising our junior kitchen staff during food preparation, and assisting the Head Chef in the design, testing and implementation of the food menu.
Skills & Experience
Culinary Expertise: A passion for food and cooking, coupled with professional experience in a similar role. Experience in a fine dining or AA Rosette environment is highly desirable.
Attention to Detail: Strong attention to detail, ensuring precision in food preparation, plating, and presentation.
Leadership Skills: Ability to lead and inspire a team, fostering a positive and collaborative work environment while maintaining high standards.
Time Management: Excellent organizational skills, ability to multitask, and work effectively under pressure to meet deadlines without compromising quality.
Creativity: A creative approach to culinary arts, with an eagerness to contribute innovative ideas to menu development and presentation.
£33,000 per annum plus a share of the discretionary service charge Hours: 48 hours per week, on a four day rota to include weekends, evenings and split shifts Holiday: 33 days a year (including public holidays). Rising to 36 days on completion of three full years continuous service (including public holidays). Rising to 38 days after five full years continuous service (including public holidays), and rising to 40 days after ten years continuous service (including public holidays).
An accommodation option may be available on site at a subsidised staff rate for services of £70 pw on successful completion of probation.
Please send your cv to louisa @baxendalemason.co.uk for more info
TPBN1_UKCT