Sous Chef - Hotel Chain
Lloyd Recruitment Services is pleased to be working with a leading hotel chain to recruit an enthusiastic and skilled Sous Chef. This is a fantastic opportunity to join a premier hotel group dedicated to providing exceptional culinary experiences and a high standard of guest service.
What We Offer
£35k - £39k depending on experience
Outskirts of Crawley
Opportunities for career progression within a prestigious hotel chain
Health and wellbeing programme
Free food on shift
Cycle to work scheme
Discounts across company events
Free on-site parking
Ongoing training and development programs
A dynamic, supportive work environment
Job Summary
As Sous Chef, you will work closely with the Head Chef to organise and supervise all kitchen operations, uphold food quality standards, and ensure hygiene compliance. Your responsibilities will also include cost management, team support, and collaboration to maintain the brand's reputation for excellence in food service. You'll play a crucial role in adhering to legal, health, and safety standards.
Key Responsibilities
Budgeting and Stock Control:
Manage purchasing within budgeted parameters to achieve targeted GP; assist with stocktakes and major kitchen development projects. Food Quality and Safety:
Adhere to EHO standards, Marriott food safety guidelines, and production protocols, ensuring quality control from raw ingredients to finished dishes. Menu Development:
Innovate and adapt menus to reflect customer preferences and market trends, offering high-quality, value-for-money options. Hygiene and Cleanliness:
Oversee secure storage of food materials, working with the Stewarding team to maintain a clean and organised kitchen. Team Leadership:
Support training, performance reviews, and staff roster management to maintain productivity and high standards. Client Interaction:
Assist clients with menu planning and actively promote the hotel's food and beverage services. Health and Safety Compliance:
Follow fire safety, Health & Safety, COSHH, and HACCP standards while implementing waste minimisation and environmentally conscious practices. Represent the hotel brand professionally and courteously with guests, staff, and partners. Report damaged or defective machinery to department heads; ensure equipment care for durability. Comply with health, hygiene, and safety procedures, complete risk assessments, and use protective equipment as necessary. Person Specification: GCSE or equivalent. Level 2 Food Safety in Catering certification. Minimum of 1 year as a Sous Chef or 3 years in a senior Chef de Partie role. Multi-outlet and banqueting experience is advantageous but not essential. Skills and Personality: Strong attention to detail and self-motivation. Excellent communication and leadership abilities. Commitment to exceptional customer service. Organisation skills with the ability to inspire and lead a team. If you are passionate about delivering memorable culinary experiences, have proven leadership skills, and excel in fast-paced settings, we'd love to hear from you!
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Manage purchasing within budgeted parameters to achieve targeted GP; assist with stocktakes and major kitchen development projects. Food Quality and Safety:
Adhere to EHO standards, Marriott food safety guidelines, and production protocols, ensuring quality control from raw ingredients to finished dishes. Menu Development:
Innovate and adapt menus to reflect customer preferences and market trends, offering high-quality, value-for-money options. Hygiene and Cleanliness:
Oversee secure storage of food materials, working with the Stewarding team to maintain a clean and organised kitchen. Team Leadership:
Support training, performance reviews, and staff roster management to maintain productivity and high standards. Client Interaction:
Assist clients with menu planning and actively promote the hotel's food and beverage services. Health and Safety Compliance:
Follow fire safety, Health & Safety, COSHH, and HACCP standards while implementing waste minimisation and environmentally conscious practices. Represent the hotel brand professionally and courteously with guests, staff, and partners. Report damaged or defective machinery to department heads; ensure equipment care for durability. Comply with health, hygiene, and safety procedures, complete risk assessments, and use protective equipment as necessary. Person Specification: GCSE or equivalent. Level 2 Food Safety in Catering certification. Minimum of 1 year as a Sous Chef or 3 years in a senior Chef de Partie role. Multi-outlet and banqueting experience is advantageous but not essential. Skills and Personality: Strong attention to detail and self-motivation. Excellent communication and leadership abilities. Commitment to exceptional customer service. Organisation skills with the ability to inspire and lead a team. If you are passionate about delivering memorable culinary experiences, have proven leadership skills, and excel in fast-paced settings, we'd love to hear from you!
#J-18808-Ljbffr
