About us:
Below, you will find a complete breakdown of everything required of potential candidates, as well as how to apply Good luck.Oatlands Park Hotel are currently on a drive to set the standards of excellence in the luxury sector of the hotel industry, one of Surreys most dynamic and successful industries. Located in a stunning setting in Weybridge the hotel employs some of the most skilled, professional and dedicated people that the industry has to offer. We understand that every Guest is unique and our team strives to create individual moments of service excellence for our business and leisure travellers. Each member of the team is an ambassador of our Company values: Teamwork, Integrity, Mutual Respect, Honesty, Passion for Service and Continual Improvement.You will be expected to:Reporting to the Head Chef, as Sous Chef you will be responsible for ensuring that your team meet the hotels specifications and achieve targets. In order to do this, you will need to motivate and develop your team and assist the Head Chef in implementing the changes necessary to constantly improve performance. If you are passionate about cooking, we would be delighted to hear from you.BENEFITS:Competitive Salary28 days annual leavePension schemeFree meals on dutyFree parkingFriends and family ratesIntroduce a friend schemeMain Responsibilities:Accountability for ensuring there is minimum food wastage by controlling productsEnsure HACCP compliance within the kitchen and all Food and Beverage outletsYou are responsible for food hygiene and ensure the kitchen works in accordance with the H&S act 1974Train new and existing kitchen staff on the preparation, arrangement and plating of dishes as per the current menuEnsure all staff members adhere to culinary standards and regulationsRespond to customer enquiries and concerns personallyAssist in designing of new menu choices based on seasonal ingredientsBe knowledgeable of daily business and menu availabilityEnsure all food labelling is correctFully run the kitchen on Head Chef and or Senior Souss days off and holidaysAssist in ordering stock, preparing staff rotas and all necessary paperwork pertaining to the kitchen functionDay to day management of kitchen teamYou will play a key role in menu development in collaboration with the Head ChefSkills xwzovoh and Specifications:Experience in team management and be able to demonstrate good leadership skillsHave at least 2 years previous experience as a Sous chef preferably within a formal or fine dining environment as well as banqueting serviceBuild effective and constructive relationships and work collaboratively with others in pursuit of team goalsExperience in catering for up to 380 covers for celebrations, weddings and MeetingsCommunicate clearly with good verbal and written standards of EnglishAble to work effectively under pressure and thrive in a challenging environmentTo be passionate about cooking and presenting food to a very high standardHave good time keeping and to have a flexible approach and a “can do” attitude…