Sous Chef
Found in: Talent UK C2 - 1 week ago
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
