Sous Chef

Sous Chef is an important rank within the culinary team, supporting the 5-star dining and food services at MacLeod House & Lodge and The Dunes Restaurant & Bar

. More refined dining is offered at MacLeod House including breakfasts, lunch and dinner, and special menus for private hire, exclusive use and corporate hospitality require the development, preparation and delivery of classic formal dining. High-quality informal brasserie-style dining at the clubhouse forms an essential part of the golf experience. Quality grab-and-go options before and during play, along with fast, hearty, quality breakfast menus are integral to the clubhouse offering. This role is central to day-to-day operations and requires a high level of culinary ability and creativity, as well as organisational and management skills. The role operates on a shift-based system including evening and weekend working in line with the seasonal needs of the business. Key Duties & Responsibilities:

Under the direction of the Executive Head Chef, manage and deliver the day-to-day food services at the clubhouse and MacLeod House & Lodge Support the training and development of the culinary team Ensure dishes are prepared and plated consistently, to the highest standards Support the senior culinary team on maintaining standards and training junior team members Assist with food ordering and cost controls Ensure SOPs, portion control and waste management records are accurate and maintained] Ensure correct stock control procedures are adhered to, including appropriate storage and labelling Work with Executive Head Chef to develop menus and exceptional dishes for golfers, residents and guests Maintain a high level of communication within the kitchen and other departments Ensure cleaning and hygiene standards are maintained to the highest level and detailed records are continually updated in compliance with the relevant licenses and authorities Ensure safe use of all equipment and machinery in the kitchen and staff training is conducted regularly in line with the needs of the team Deputise for Head Chef when required Any other duties required by management for the smooth operation of the business and delivery of five-star services Qualifying Criteria: Experience of working in a 4 or 5-star restaurant context preferable Formal catering qualifications Culinary creativity, imagination, and flair Passion for cooking and high level of presentation Excellent communication skills Ability to work under pressure and juggle competing priorities Up-to-date hygiene & food safety certificates Positive and flexible approach to work

TPBN1_UKCT

---