Sous Chef

Posted 8 January by Rayment Recruitment
Ending soon

Sous Chef

Hertfordshire SG12

LIVE IN AVAILABLE

Up to £27,000pa dependant on experience

We are working on behalf of our retained client to recruit a talented Sous Chef to join a Gastro pub in Hertfordshire.

The Client:

This beautiful gastro pub backs onto woodlands making it an ideal 'halfway house' on a Sunday walk and a quiet location for lunch or dinner. Their large a la carte menu is changed seasonally and sits perfectly next to daily changing specials on their blackboards. They have a varied selection of wines, well-kept real ales, a log burning stove, comfy leather armchairs and are dog friendly, so it's no wonder they have become a firm favourite within the village community and beyond. Their Spacious function Room overlooks the garden towards the rear of the venue, and is ideal for daytime or evening events. It can be hired for private parties for up to 40 people seated or 80 standing and is ideal for meetings and small conferences.

The Role:

• Our Client is seeking a talented sous chef who lives and breathes fresh produce.

• The right sous Chef should be passionate and creative, have a passion for fresh food, be hardworking and a team player

• As Sous chef, you will be work alongside head chef creating fresh seasonal dishes for their al a carte restaurant.

• You will also train and mentor junior members of the brigade.

• Deal with Rotas and menu completion.

• You must have proven previous sous chef experience within a fresh food establishment, be able to take control of the kitchen in the absence of the head chef.

Skills Required:

• The ideal Sous Chef will have a real passion for high level cuisine and fantastic food presentation.

• Be able to work in a team, use your own initiative. Be innovative with concepts and ideas.

• Have knowledge of menu completion, Stock control and Rotas,

Benefits

• Salary is up to 24K + Tips dependent on experience.

• Stable chef brigade

• Live in Available

Driver essential due to location

Application question

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Reference: 39684076

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