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26 days ago
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Equity

Sous Chef


Equity
Salary: Gross £1650
Location: France
Job type: Seasonal
Contact: Phoebe Farrington
Category: Ski Jobs
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Apply if you are happy to be contacted during the 18/19 Ski Season for a late starting role! This job role is for applications that will be considered as a reserve place for any positions that become available during the season. 

Job Purpose Summary:

To be a part of an efficient, commercially aware kitchen providing good quality, healthy meals for our customers. Maintaining high levels of hygiene, cleanliness and health and safety. Deputising for the Head Chef in their absence.

Key Responsibilities and Accountabilities:

Health & Safety, Legislation and Legal Requirements:

• Ensure the highest standards of health and hygiene in the kitchen, abiding to local and European regulations

Management and Team Development:

• Assist with the management, training & development of the kitchen team

• Ensure punctuality and reliability within the department including monitoring hours and effective management where necessary

• Ensure your team is motivated and enthusiastic

• Ensure your team can deliver consistent quality food and presentation

Customer Service:

• Implementation of company set menus to provide healthy, nourishing foods to our guests

• Maintain and improve service standards to improve customer feedback and encourage repeat business

• Provide good quality, healthy and varied staff meals within the budget provided

Financial Awareness and Sales:

• Encouraging terrace food sales and maximising profit

• Minimise loss and wastage

• Assist with weekly stock take

• Receive deliveries of food, check order is correct and store away ensuring stock rotation

Person Specification and Skills:

• Experience of cooking to a similar level in a hotel or restaurant kitchen and covering alone in absence of a Head Chef

• Experience of cooking in bulk

• Level 2 health & hygiene and level 1 health and safety an advantage

• Experience of having to cater for special dietary requirements

• Passionate about food and the hospitality/ski industry

• Good communication skills

• Previous supervisory experience

• Flexible

• Competent and enthusiastic

• Positive and self-motivated

• Hands-on approach

We will only be considering applications that would like to be contacted during the 18/19 Ski Season, to replace any positions that may become available at short notice. 

Apply if you are happy to be contacted during the 18/19 Ski Season for a late starting role! This job role is for applications that will be considered as a reserve place for any positions that become available during the season. 

Job Purpose Summary:

To be a part of an efficient, commercially aware kitchen providing good quality, healthy meals for our customers. Maintaining high levels of hygiene, cleanliness and health and safety. Deputising for the Head Chef in their absence.

Key Responsibilities and Accountabilities:

Health & Safety, Legislation and Legal Requirements:

• Ensure the highest standards of health and hygiene in the kitchen, abiding to local and European regulations

Management and Team Development:

• Assist with the management, training & development of the kitchen team

• Ensure punctuality and reliability within the department including monitoring hours and effective management where necessary

• Ensure your team is motivated and enthusiastic

• Ensure your team can deliver consistent quality food and presentation

Customer Service:

• Implementation of company set menus to provide healthy, nourishing foods to our guests

• Maintain and improve service standards to improve customer feedback and encourage repeat business

• Provide good quality, healthy and varied staff meals within the budget provided

Financial Awareness and Sales:

• Encouraging terrace food sales and maximising profit

• Minimise loss and wastage

• Assist with weekly stock take

• Receive deliveries of food, check order is correct and store away ensuring stock rotation

Person Specification and Skills:

• Experience of cooking to a similar level in a hotel or restaurant kitchen and covering alone in absence of a Head Chef

• Experience of cooking in bulk

• Level 2 health & hygiene and level 1 health and safety an advantage

• Experience of having to cater for special dietary requirements

• Passionate about food and the hospitality/ski industry

• Good communication skills

• Previous supervisory experience

• Flexible

• Competent and enthusiastic

• Positive and self-motivated

• Hands-on approach

We will only be considering applications that would like to be contacted during the 18/19 Ski Season, to replace any positions that may become available at short notice. 


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