Hilton

Basingstoke, England, UK

Sous Chef

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The Sous Chef is required to supervise all kitchen staff and manage the day to day business/ working environment   To ensure consistent standards of production and delivery of all food items. You will also comply with the Food Safety Act, recording of all samples, temperature checks – both equipment and food  Assisting the Executive Sous Chef with supervision of employees, menu planning, and related production activities.  You will ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. Involvement is preparation reports, costs menus, makes schedules, and performs administrative duties as assigned. You will also attend to day-to-day problems and needs concerning equipment and food supplies; detects and ensures disposition of spoiled or unattractive food, defective supplies/equipment, and/or other unusual conditions..

"So, what experience do I need?"

    * Able to work a variety of shifts, earlies, lates, weekends and evenings.
    * Advanced or Native level English
    * Experience of working to safe working practices and standards
    * Right to work in the UK or Ireland