Job Description Sous Chef Salary from £18,000 - £25,000 per annum To assist Head Chef in overall management and control of the Kitchen, to ensure that the food department’s revenue and profit targets are met. To adhere to company H&S Policies and maintain general cleanliness of the Kitchen. To develop the skills of the brigade and help develop people Duties and Responsibilities              

Through a hands on approach, maintain & improve standard of product, introducing more variety of menus Maintain & improve standard of service and operating standards, ensuring maximum guest satisfaction Control departmental expenses including food costs and wages, in line with business levels Implement & monitor all Health & Safety and hygiene practices and procedures Implement and monitor departmental training & development plans via appraisal process To motivate, coach & team build Minimum of 5 years solid experience throughout hotel kitchens up to Sous Chef level in similar or larger size operation or Head Chef in smaller unit Good understanding of all applicable Health & Safety legislation & experience working with strict Health & Hygiene regimes Full understanding of food controls & experience of ordering & menu pricing Self-motivated – and able to motivate others to achieve Proven man-management, coaching and team building skills Desire & ability to deliver quality ala carte and buffet food Experience of large volume functions and weddings Interviewing/Appraisal training

Clients range from 3 - 5 star hotels, restaurants and pubs Please email your CV and cover letter at [email protected]

Job Description Chef de Partie Salary from £14,000 - £18,000 per annum Under the general guidance and supervision of the Head Chef, the kitchen team member will assist in the preparation and service of all sections in the Kitchen. Duties and Responsibilities             

Working with the Head Chef and the kitchen team to maintain high standards in the quality of food both as to its preparation and its presentation Working in all areas of the kitchen depending on the daily needs of Head Chef Preparation of a whole range of food but with a particular emphasis on pastry To observe all Company Food Hygiene and Health and Safety policy To assist the Head Chef, to check the completeness of all food and kitchen equipment sent to each function To assist the Head Chef to check the completeness of all suppliers’ deliveries and the correctness of their invoices To set out, maintain and monitor high standards of cooking and presentation To be aware of current food trends with regard to presentation and style and help with new menu ideas and menu design Ensuring Unit kitchen is left clean and tidy at all times Ensuring that all completed food is correctly wrapped, labelled and put in out-fridge for each event To ensure that all completed jobs are fully checked off before it leaves the unit To work closely with Head Chef and other chefs at each event to ensure that the function runs smoothly Close liaison with the Event Manager with regard to service and timings Ensuring the venue kitchen is left spotlessly clean and tidy and that all Catering equipment and un-used food is packed ready for transportation

Clients range from 3 - 5 star hotels, restaurants and pubs Please email your CV and cover letter at [email protected]

Job Description Commis Chef Salary from £6.70 per hour Accommodation Available from £40 per week Under the general guidance and supervision of the Head Chef, the kitchen team member will assist in the Preparation and service of all sections in the Kitchen. Duties and Responsibilities            

Establishes and maintains effective employee relations. Informs on a daily basis the Chef De Partie on all relevant information on operational and personal matters Sees to it that all food items for the restaurant are prepared on time and meet quality and quantity standards Prepares on daily basis food requisitions as assigned Maintaining of cleanliness in all assigned areas, including refrigerators and freezers Performs duties common to position and other duties as maybe assigned Controls cost by minimizing spoilage, waste, proper storage and exercising strict portion control Ensure that cost control policies and procedures are followed Attends training sessions Reports any equipment on the section which needs repair or maintenance Ensures freshness and suitability of products used by the section and that they are stored properly Ensures smooth running of the section during Demi Chef De parties absences

Clients range from 3 - 5 star hotels, restaurants and pubs Please email your CV and cover letter at [email protected]