Sous Chef
| Posting date: | 20 May 2024 |
|---|---|
| Hours: | Full time |
| Closing date: | 19 June 2024 |
| Location: | S80 3PA |
| Remote working: | On-site only |
| Company: | Muthu Clumber Park Hotel |
| Job type: | Permanent |
| Job reference: | MCPH01 |
Summary
Muthu Clumber Park Hotel is situated opposite The National Trusts Clumber Park within the boundaries of Sherwood Forest. The hotel comprises of over 70 bedrooms. The Normanton Bar & Restaurant, The Courtyard, Leisure & Spa Facilities with indoor swimming pool along with events spaces accommodating meetings, weddings and events. The hotel is part of The Muthu Hotels Group, a global hotel group operating hotels in many countries including France, Spain, India, Cuba & Portugal.
As part of our plan to extend our range of quality food offerings we are looking to recruit an experienced Sous Chef on a full time basis to fulfill the needs of our ever changing business.
The position will involve some late nights and weekends due to the nature of the business and you will be required to work during peak seasonal holidays.
You will ideally have worked within a 3 or 4 star Hotel or Restaurant at fine dining level in a senior position within the kitchen.
This is a fantastic opportunity for a talented individual to join our hotel in assisting us to achieve our goals and ensure that all our guests receive excellent quality food. You will join a busy and challenging kitchen and be key to achieving a high standard of cuisine, creating the ultimate customer experience within our busy and vibrant hotel.
As Sous Chef you will be expected:
· To cultivate the understanding of our Restaurant throughout the hotel, team and local community.
· To develop a food culture by building rapport with the team and the community in line with the brand values and the Standard Operating Procedures (SOP’s)
· To work with front of house to drive in revenue and equally to control costs within the kitchen department to ensure an effective and profitable operation.
· To ensure the kitchen is run in the same professional manner when the Head Chef is not present.
· To develop a close working relationship with all departments, colleagues and managers to ensure guest expectations are met.
· To inspire, develop and maintain a team that will help us cover all eventualities.
· To give our new starters ‘the best possible start’ and provide a programme of basic training and to communicate performance and development issues on a regular basis.
· To ensure that all training activity is recorded and evaluated.
· To help lead the team to create and maintain levels of service that consistently exceeds the expectations of our guests.
· To be present in the kitchen during all services, to provide support for the team.
· To ensure the teams’ knowledge of product, menu and service is to the required level of excellence, continually developing and maintaining what we do.
· To ensure effective daily communication with all other areas of the hotel, namely Restaurant, Bar and Reception.
· To understand the importance of creating a good working environment to enable the team to meet the standards required.
· Maintaining high standards of hygiene, uniform and health and safety at all times.
About you
· You will have a flair and passion for good service to achieve the highest of standards.
· You will be flexible, articulate and have a desire to progress to the next level.
· You will be hard working, reliable, trustworthy and competent enough to work alone and also have the experience and people skills to work within a team.
· Be calm and focused in a high pressure, busy environment.
· Warm personality, warm and welcoming by nature.
· Flexible approach to working hours.
· You can step up in the absence of the Head Chef
· You can lead and inspire junior chefs
As part of our plan to extend our range of quality food offerings we are looking to recruit an experienced Sous Chef on a full time basis to fulfill the needs of our ever changing business.
The position will involve some late nights and weekends due to the nature of the business and you will be required to work during peak seasonal holidays.
You will ideally have worked within a 3 or 4 star Hotel or Restaurant at fine dining level in a senior position within the kitchen.
This is a fantastic opportunity for a talented individual to join our hotel in assisting us to achieve our goals and ensure that all our guests receive excellent quality food. You will join a busy and challenging kitchen and be key to achieving a high standard of cuisine, creating the ultimate customer experience within our busy and vibrant hotel.
As Sous Chef you will be expected:
· To cultivate the understanding of our Restaurant throughout the hotel, team and local community.
· To develop a food culture by building rapport with the team and the community in line with the brand values and the Standard Operating Procedures (SOP’s)
· To work with front of house to drive in revenue and equally to control costs within the kitchen department to ensure an effective and profitable operation.
· To ensure the kitchen is run in the same professional manner when the Head Chef is not present.
· To develop a close working relationship with all departments, colleagues and managers to ensure guest expectations are met.
· To inspire, develop and maintain a team that will help us cover all eventualities.
· To give our new starters ‘the best possible start’ and provide a programme of basic training and to communicate performance and development issues on a regular basis.
· To ensure that all training activity is recorded and evaluated.
· To help lead the team to create and maintain levels of service that consistently exceeds the expectations of our guests.
· To be present in the kitchen during all services, to provide support for the team.
· To ensure the teams’ knowledge of product, menu and service is to the required level of excellence, continually developing and maintaining what we do.
· To ensure effective daily communication with all other areas of the hotel, namely Restaurant, Bar and Reception.
· To understand the importance of creating a good working environment to enable the team to meet the standards required.
· Maintaining high standards of hygiene, uniform and health and safety at all times.
About you
· You will have a flair and passion for good service to achieve the highest of standards.
· You will be flexible, articulate and have a desire to progress to the next level.
· You will be hard working, reliable, trustworthy and competent enough to work alone and also have the experience and people skills to work within a team.
· Be calm and focused in a high pressure, busy environment.
· Warm personality, warm and welcoming by nature.
· Flexible approach to working hours.
· You can step up in the absence of the Head Chef
· You can lead and inspire junior chefs