Junior Sous Chef
Salary - £19,026.00 Lilleshall National Sports and Conferencing Centre is one of the UK`s National Sports Centres, training grounds and centres of excellence for the country`s leading sportsmen and women. It aims to provide a `World Class Experience`, where everything we do ensures that our customers are valued and their satisfaction and recommendation to others is paramount. The RoleAs Junior Sous Chef you work in the main kitchen in support of the Head chef and Sous Chef and be expected to be part of the team in the development of the catering services. A robust practical catering background with experience of working in quality kitchen environments is essential. Expectation is that you will produce food to a high standard whilst monitoring portion and waste control to maintain profit margins. Duties and ResponsibilitiesManage a section within the kitchen and deliver quality food to the required standard Ensure that dishes are prepared and cooked according to the specific restaurant standards.Some supervision of the Commis Chefs and catering assistants within the kitchen environment, ensuring they are fully trained and understand their duties.Ensure that stock is rotated and controlled within the specific section of the kitchen.Ensure the cleaning schedule is adhered to and that cleaning tasks are delegated as appropriate.Ensures that food is prepared in accordance with Company hygiene procedures, e.g., temperatures are recorded, samples are taken, and foodstuffs are stored safely and hygienicallyEnsures that dishes are produced to required standards of quality and presentation for service.Ensure full understanding of the functional administration of the kitchen.Maintain a detailed Knowledge of menus and produce dishes to the standards required.Ensure all policies, procedures, standards and guidelines are carefully adhered to.The junior sous chef will be expected to step up during holidays and absence to the required levelSome food ordering will be required at time to timeFully flexible working pattern to cover mornings, evenings and weekends. This is for weddings, functions and site requirements Skills and ExperienceHave previous experience in a Demi or Chef De Partie role, preferably within a formal or fine dining environment.Have experience of event catering and cooking for large volumesFully understand how the role contributes to the success of the restaurant.Maintain a good level of understanding of the restaurant and hospitality industry. Lead by example.Build effective and constructive relationships.Communicate clearly, professionally and concisely.Work collaboratively with others in pursuit of team goals.Undertake any other duties as requiredOral and written communication capability A relevant catering qualification or proven track record within a similar post / environment On occasion we receive significantly more applicants than expected for some vacancies and under such circumstances we reserve the right to bring forward the closing date of the advertisement. We therefore strongly advise you to apply for the role promptly to avoid disappointment should the closing date be brought forward. Serco is committed to equal opportunities and requests any potential applicant to contact the Serco Recruitment Team on 0345 010 4000 as soon as possible if an applicant has any additional queries, requirements or will need additional time in submitting an application should the closing date of the advertisement be brought forward.