ASHDOWN APPOINTMENTS

Responsibility

• checking the cleanliness, organisation and standards within the kitchen
• assisting the brigade in the smooth, safe and efficient running of the kitchen operation
• responsible for the day to day running of any given section
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• demonstrating a committed approach to the development of creative menus and service in the kitchen
• ensuring the quality of food is of the exceptional standard expected
• be aware of health and safety and hygiene regulations
• ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels
• adhering to food hygiene policies and procedures to ensure the safety of the operation and food produced
• achieving 2/3 rosette quality food while effectively managing the GP, stock and wastage
• maintain high cleanliness of all areas throughout the Kitchen

Requirements

• chef
• creativity
• cooking
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• flair
• food Safety
• food Preparation
• hygiene
• stock Management
• produce
• restaurants
• quality, fresh food preparation experience in a quality Hotel or Restaurant operation ideally with 2/3 Rosettes
• working 5 shifts per week 48 hrs per week
• experience across a variety of kitchen sections
• 2 years 2 Rosette restaurant or 5* hotel experience at Snr Chef de Partie level or above
• used to working within a small team - sense of team spirit and passion for quality and excellence
• management experience in assisting & maintaining high levels of hygiene & health & safety
• drive and ability to be responsible for junior staff development, ensuring high levels of food standards
• team player with an ability and desire to contribute to the team’s success
• excellent eye for detail and eager to learn and progress
• A passion and flair for British produce

Earnings for position sous chef

Responsibility

• checking the cleanliness, organisation and standards within the kitchen
• assisting the brigade in the smooth, safe and efficient running of the kitchen operation
• responsible for the day to day running of any given section
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• demonstrating a committed approach to the development of creative menus and service in the kitchen
• ensuring the quality of food is of the exceptional standard expected
• be aware of health and safety and hygiene regulations
• ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels

Earnings for position chef de partie

Requirements

• chef
• food Hygiene
• hotels
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• experience and passion for food and creating 2/3 Rosette standard dishes from fresh ingredients
• ability to work flexible shifts
• experience within a quality hotel kitchen environment
• team player with an ability and desire to contribute and support team members to develop and achieve
• excellent eye for detail and able to deliver consistent standards
• this role would suit a passionate Chef who is already a Head Chef within a 2 Rosette Hotel Restaurant but equally we would consider applications from Sous Chefs within a 2/3 Rosette Hotel Restaurant who is seeking their first Head Chef role

Earnings for position head chef

Earnings for position junior sous chef

Responsibility

• ensuring the catering service area is set for each service period and/or activity
• liaising with the Head Chef over menu requirements
• supervising catering service staff
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• monitoring and recording all food temperatures at each service
• assisting in the training of all catering service staff
• managing and supervising a small team of Catering Assistants in an energetic and positive manner • Ensuring outstanding customer service
• assessing employee performance, recognise potential and meet training needs as appropriate
• drawing up rotas in conjunction with the Domestic Bursar
• attending relevant staff meetings as required
• financial Management
• following the Head Chef/Duty Chef’s instructions to ensure standard portion size
• managing supplies and keeping food waste to a minimum
• recording and reporting all accidents within the Dining Room

Earnings for position team leader