Join Our Culinary Team at Montagu Country Hotel
Open Position: Sous Chef
Job Description: The Sous Chef at Montagu Country Hotel plays a pivotal role in our culinary operations, especially in the absence of the Head Chef. This role is crucial for maintaining the high standards of our dining services across our restaurant, coffee shop, room service, and catering.
Key Responsibilities:
• Manage and lead the kitchen staff in the Head Chef's absence.
• Provide guidance to junior kitchen staff members on line cooking, food preparation, and dish plating.
• Oversee and organize kitchen stock and ingredients, ensuring a first-in, first-out food rotation system and verifying that all food products are properly dated and organized.
• Keep cooking stations stocked, especially before and during prime operation hours.
• Train and assess staff performance on the job.
• Manage food and product ordering, keeping detailed records to minimize waste and address budgetary concerns.
• Supervise all food preparation and presentation to ensure quality and adherence to restaurant standards.
• Collaborate with the Head Chef on menu creation and kitchen organization.
• Monitor and maintain health and safety standards.
• Manage staff and leave rosters, ensuring all team members are familiar with the daily and weekly operations, reservations, events, and menu requirements.
• Verify the quality, quantity, presentation, and correct temperature of dishes before they leave the kitchen.
Qualifications:
• A relevant formal culinary qualification with at least 3 years of experience in a similar role.
• Proven leadership skills with the ability to manage and inspire a team.
• Strong problem-solving and organizational skills.
• Commitment to quality and excellence in food preparation and presentation.
• Must be flexible with work hours, including availability for nights, weekends, and holidays.
Compensation:
• Compensation is negotiable and will be in line with the applicant's qualifications and experience.