Sous Chef
Klarent Hospitality
- Cardiff
- Permanent
- Full-time
- £250, up to £1000 cash incentives when referring a friend to come and join our team - T&C's apply
- Long service recognition Cash bonus and free overnight hotel stays for services from 2 years and up.
- Meals provided whilst on shift
- Sales incentives and initiative rewards
- Discounted / Free use of leisure facilities - “Hotel specific”
- Free Car Parking - “Hotel specific”
- Stays in our hotels at discounted prices or
- Even free stays in our hotels as one of our rewards & recognition incentives,
- Opportunities for your personal development within the Hotel Group Brand Portfolio
- Fully funded apprenticeships - T&C's apply
- Annual Holidays entitlements inclusive of Bank Holidays
- Opportunity to buy additional holiday entitlements
- Pension enrolment
- Passionate and willingness to learn
- Positive attitude and someone who makes our guests smile
- Genuinely friendly and caring
- Enjoys working as part of a team
- Ambitious and hard working
- Excellent standards
- Good organisational / time management skills.
- Resilient, creativity, able multitask and can work under pressure
- Good command of English language to enable communication with the kitchen team.
- Ability to work morning, afternoon/evening, and weekends
- Passion for food and able to deliver exceptional customer experiences all the time
- Is the Sous Chef role for you for you, do you have you the skill set and experience to take on this role? Then what's stopping you?
- Sous Chef will contribute to the production of food items in accordance with instructions from the Head Chef.
- Ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service.
- Ensure HACCP compliance within the kitchen and all Food & Beverage outlets.
- Ensure the kitchen equipment is in working order; report any maintenance issues to Head Chef.
- Assist in the training and development of junior members of the kitchen team to and the supervision of the kitchen
- Manage all aspects of the kitchen including operational, quality, and administrative functions
- Manage the provision of food to Food and Beverage outlets and acting where necessary to ensure compliance with current legislation
- Assist in positive outcomes from guest queries in a timely and efficient manner
- Ensure food products are of a good quality and stored correctly
- Contribute to menu creation by responding and incorporating Guest feedback
- Ensure the consistent production of high-quality food through all hotel food outlets
- Manage customer relations, when necessary, in the absence of the Head Chef /Executive Chef
- Ensure resources support the business needs through the effective management of working rotations
- Support brand standards through the training and assessment of the Team
- Sous Chef will manage the kitchen brigade effectively to ensure a well-organized, motivated Team
- Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
- Assist other departments wherever necessary and maintain good working relationships
- Comply with hotel security, fire regulations and all health and safety and food safety legislation
- Report maintenance, hygiene, and hazard issues - Be environmentally aware