Hospitality Sous Chef - Ascot

Full job description Job Introduction As a Hospitality Sous Chef in Ascot, you're also a team player and food waste saver. Your passion for food and organizational excellence will lead an entire food and beverage production. This is a chance to make a positive impact, all while getting an opportunity to advance your career with a global leader in services. You belong in a team where you can act with purpose and thrive in your own way. We are currently looking to recruit an excellent and experienced hands-on Hospitality Sous Chef. This is an exciting opportunity within the hospitality kitchen. As a Sous Chef you will join our dedicated catering team, who produce outstanding food using the finest and freshest ingredients in this highly innovative environment. The food offer can range from canapes, working lunches, buffets, and bowl food events. We put our dedication to fabulous food in the spotlight to showcase what our talented team can do! The Ideal candidate will have proven experience in a similar environment, have a passion for innovation, who is skilled in fresh food delivery and passionate about food. Main Responsibilities What you'll do: Deliver required executive buffets, business centre dining, canapes & events to a high standard. Deliver innovative and creative menus, keeping a focus on ingredient seasonality and food trends. Train and develop skills of junior staff and encourage teamwork and cooperation of the brigade. To lead a high performing team of chefs within a busy brigade, ensuring that all areas of the operation are working effectively across a five-day operation. Provide strategy and innovation in line with commercial food and menu planning that improve the Company's reputation for food quality and enhances client and customer experience. Responsible for driving compliance of Health, Safety, Food Hygiene and COSHH regulations. Drive sales through centrally driven menu plans and promotions and ensure compliance through preferred suppliers Provide high quality service to customers and client in line with a food service offer that is applicable to sector and client. Provide Costings for new menus and promotions. Provide seasonal changing menus & product tastings as and when required. For a full list of responsibilities please view the attached job description The Ideal Candidate What you bring: Proven experience in managing and leading a kitchen team within a hotel environment. Industry acumen and knowledge of external catering developments & innovation Strong front of house presence with ability to engage with senior clients. Strong financial understanding and demonstrable budgeting management Experienced in adhering to and driving company initiative. Personal innovation and passion Demonstrative customer focus and service skills Strong communication, and negotiation skills Experience working in a standards /compliance environment. City & Guilds 706/1, 2 or NVQ Level 3 or similar qualification Food Hygiene Certificate Level 3 IT literate Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people. TPBN1_UKCT