Hospitality & Catering jobs >> Porter




I am currently recruiting for a Sous-Chef for my client based in the Retford area. Key responsibilities:

As a Sous Chef, you will work closely with the Head Chef and other staff members
Manage food provisions
Manage all aspects of the kitchen including operational, quality and administrative functions
Ensure food is of a good quality and stored correctly
Contribute to menu creation
Ensure the consistent production of high quality food through all restaurants
Manage customer relations when necessary, in the absence of the Head Chef
Ensure resources support the business needs through the effective management of working rotations.
Support Hotel standards through the training and assessment of the Team
Manage the kitchen staff to effectively to ensure a well-organised and motivated team
Control costs without compromising standards, improving gross profit margins and other departmental and financial targets
Maintain good working relationships with all staff working in the Hotel, Restaurant and Kitchen
Comply with Hotel security, fire regulations and all health and safety and food safety legislation
Report maintenance, hygiene and hazard issues
Be environmentally aware


Candidates must be available to work evenings and weekends including Bank Holidays. Working hours are 45 to 48 per week.

Salary: 19k to 24k DOE


Proven track record in a similar role
Previous experience within a branded hotel is a distinct advantage
Be able to work in a very fast paced environment
Knowledge of Food and Beverage service and commoditiesPersonality:

Attention to detail
Excellent communicator
Customer service focused (internal and external)
Calm under pressure
Can act on own initiative
Sets a good exampleCordant People are an employment business and equal opportunity employer. REF CP1.

Cordant Group is an equal opportunities employer
  • 1
  • Negotiable
  • None
  • None
  • CV-56652
  • Permanent
  • 0

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