Senior Sous Chef

Oatlands Park Hotel is seeking an experienced and dynamic Senior Sous Chef to join our kitchen team.
About us:
Oatlands Park Hotel are currently on a drive to set the standards of excellence in the luxury sector of the hotel industry, one of Surreys most dynamic and successful industries. Located in a stunning setting in Weybridge the hotel employs some of the most skilled, professional and dedicated people that the industry has to offer. We understand that every Guest is unique and our team strives to create individual moments of service excellence for our business and leisure travellers. Each member of the team is an ambassador of our Company values: Teamwork, Integrity, Mutual Respect, Honesty, Passion for Service and Continual Improvement.
You will be expected to:
Reporting to the Head Chef,

as Senior Sous Chef you

will be

responsible for ensuring that your team meet the hotels specifications and achieve targets. In order to do this, you will need to motivate and develop your team and assist the Head Chef in implementing the changes necessary to constantly improve performance.
Main Responsibilities:
Accountability for ensuring there is minimum food wastage by controlling products
Ensure HACCP compliance within the kitchen and all Food and Beverage outlets.
You are responsible for food hygiene and ensure the kitchen works in accordance with the H&S act 1974.
Train new and existing kitchen staff on the preparation, arrangement and plating of dishes as per the current menu.
Ensure all staff members adhere to culinary standards and regulations.
Respond to customer enquiries and concerns personally.
Assist in designing of new menu choices based on seasonal ingredients.
Be knowledgeable of daily business and menu availability.
Fully run the kitchen on Head Chef's days off and holidays.
Assist in ordering stock, preparing staff rotas and all necessary paperwork pertaining to the kitchen function.
Day to day management of kitchen team
You will play a key role in menu development in collaboration with the Head Chef.
Skills and Specifications:
Experience in team management and be able to demonstrate good leadership skills.
Have at least 4 years previous experience as a Sous chef preferably within a formal or fine dining environment as well as banqueting service.
Build effective and constructive relationships and work collaboratively with others in pursuit of team goals.
Experience in catering for up to 380 covers for celebrations, weddings and Meetings.
Communicate clearly with good verbal and written standards of English.
Able to work effectively under pressure and thrive in a challenging environment.
To be passionate about cooking and presenting food to a very high standard.
Have extensive experience of banqueting and fine dining cookery
EDUCATION & QUALIFICATIONS:
5 GCSE grade A-C including maths and English or equivalent
Qualified to a minimum of NVQ Level 2
Other relevant professional qualification (food & beverage related)
Food hygiene and appropriate HS&E & First Aid accreditation/certification
BENEFITS:
Competitive Salary
Accommodation available
28 days annual leave
Pension scheme
Free meals on duty
Free parking
Friends and family rates.

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