Sous Chef at Pennyhill Park

Lots to do but lots of fun

• In the absence of the Head Chef you will lead and inspire the kitchen and service teams to deliver amazing guest experiences
• Create original and great tasting seasonal food menus
• Motivate the kitchen team to deliver a consistently high standard of food preparation and cooking
• Hold regular inspirational product and skill focussed training sessions for the kitchen and service teams
• Ensure the kitchens are compliant with Health & Safety regulations and to manage and uphold regular cleaning and kitchen maintenance schedules
• Work closely with the Restaurant Manager and Head Chef, marketing and events teams for the effective food operation throughout service and for all events at the bars and restaurants
• Ensure that systems for stock management are adhered to and that stock levels are maintained in all kitchens with stock rotation taking place
• Implement and maintain food wastage control within all kitchens
• Promote the concept of the Brasserie with passion and enthusiasm to all of the team.
• Have a sound working understanding of all costs and charges relating to food operations and ensuring food cost of sales and GP margins are maintained at budgeted levels
• Control the operational excellence of a busy and demanding kitchen, ensuring the Standard Operating Procedures for the kitchens are fully understood and followed at all times. 
• Help with all ordering, stock controls and standards of procedures
• Participate fully as a team member within the F&B Department
• Attend daily meetings promptly as required and to attend weekly F&B meetings.
• Be responsible for ensuring all kitchen equipment and machinery is in working order and all repairs are reported and monitored
• Assist the Food & Beverage Manager/ Exec Chef in monthly department meetings