Junior Sous Chef Rosette

£23000 per annum
15 Oct 2016
12 Nov 2016
Susan Beaney
Job Type
Full Time
Junior Sous Chef Multi Rosettes Woking Surrey upto 23k Plus tips

My client is looking for a talented Junior Sous Chef for their luxury Hotel which boasts a 2 rosette fine dining restaurant, bars and holds regular weddings and functions.

The Head Chef is looking for an organised Junior Sous Chef that has a real eye for detail and wants to go that extra mile to produce outstanding food.  You will be required to work in all sections as required and will have the opportunity to have input on the menu.
As the hotel caters for frequent functions, weddings etc, you will need to have good organisational and prioritising skills. Often you will be left to run a section so you will require self-discipline skills.

As Junior Sous Chef you need to have good all round skills, the ability to run sections and good man-management skills.

The ideal candidate will have previous experience working with all fresh ingredients in a rosette standard property. The Head Chef may consider a strong Chef de Partie looking for a step up.

Most importantly as a Junior Sous Chef we are looking for a team player, someone with a real passion for cooking and with the patience to help train this into juniors.

This is a live out position and may suit anyone in the Woking, Farnborough, Chertsey, Bracknell and possibly Reading, Guildford or Basingstoke areas.

Basic Salary £23,000 (depending on experience)
Meals on Duty
Group discounts
Excellent Opportunity

If you are looking for a fresh challenge as a Junior Sous Chef then please contact Susan Beaney quoting Reference number CSS3786

To apply for the position you must be legally able to work in the UK/EU and be able to attend a working interview within the next 7-10 days

Chef Selection deal with a wide range of group owned and independent Hotels, Restaurants and Dining Pubs from 3 black Star to 5 Red Star. These include Multi Rosette and Michelin Properties, as well as many companies who just wish to serve good quality, freshly cooked, locally sourced and reasonably priced food without accolades.

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