Main Objective & Job Role
- Ensure that a high standard of preparations and presentation is achieved before any dish leaves the kitchen
- Makes sure and checks that all mis-en-place is up to date and liase with other sections with their mis-en-place and wastage
- Check weekly function sheets and order sufficient stores
- Oversees staff on the section, training on the job, and ensure that the section runs smoothly and efficiently
- Delegate staff in their duties and keep up standards in health, safety and hygiene
- Is generally alert for opportunities to improve the profitability of the section
- Reports and hygiene problems including pest sightings to the Senior Sous Chef or Sous Chefs
- Reports and defective machinery or equipment immediately to the sous Chef
- Be constantly aware of new ideas and create new dishes in the F&B outlets
- Ensure that all food items are date stamped
- Maintain a high standard of discipline to reduce waste and accidents. Report all faults, errors, complaints and compliments to the Senior Chef on duty
- Prepare hot dishes for staff meals when requested
Health & Safety
- To adhere to all the company's procedure on health, safety and hygiene
- Full awareness and compliance with the fire evacuation and security procedures for the Hotel
- Report any accidents and potential hazards to the Department Head
Training
- To attend any internal or external courses that management may deem beneficial
- To be energetic to new ideas and systems which could benefit the department or hotel
- Attend departmental meetings
Maintaining image of the hotel
- To be smart in appearance and courteous at all times and to act as an ambassador for the Hotel
- To be punctual for duty at all times
- Train all new staff to a competent standard of work in the section
Occasional duties
- Work at the FOH in service of food, e.g. Sunday Brunch buffets, breakfasts
- To take charge of the kitchen occasionally in the absence of senior chefs
- To carry out any reasonable requests made by management
- To be flexible in the duties required of you, by assisting in another department if requested to by Department Head
Salary: £24,000 - £26,000 per annum, 45 hours per week, paid overtime
Benefits
Here at Whittlebury, we have a fantastic range of benefits available to our staff. Some of the benefits associated with this role are:
- Free Leisure membership to staff who work a minimum of 40 hours each month
- Free Golf membership to staff who work a minimum of 60 hours each month
- Free staff meals on duty, including Pepsi soda on tap
- Cashback on essential healthcare
- Employee awards
- Enhanced pension contributions
Discounts also available on: Food & Beverage (up to 50%), Spa products and treatments, hotel stays and Virgin experience days.
To apply Email: recruitment@whittlebury.com Or complete the application form below