Our client – a branded Liverpool hotel, magnificently situated in the heart of the city centre, with stunning views of the River Mersey – is currently looking for a Junior Sous Chef to join their talented and established kitchen brigade.
You’ll be joining a growing family of 10 hotels with over 800 employees. Whether you’re working at their branded hotels or independent boutique, they maintain their Values across all establishments.
Values are an integral part of the business and their teams always strive to:
What you’ll be doing
Assist in leading and managing the kitchen team, producing high quality food product in line with Brand and Company standards. Achieve all Kitchen Financial (profit), Brand (product) and People Management targets.
To support the Head Chef for the production and delivery of a consistent food product to Brand and Company Standards.
Assist in directing and coordinating the activities of all resources to promote a smooth, effective kitchen operation. This includes the production and quality of food and the management of the Kitchen Team.
Main Duties and Responsibilities:
|Knowledge||Essential||Food Safety Regulations
Level 2 Food Safety
|Skills||Essential||Good Communicator – written and verbal
Ordering and purchase orders
|Experience||Essential||Minimum 3 years working in a kitchen
Experience of running service
Chef de Partie level or above
What we offer you!