Sous Chef (Female)
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Key skills for this role
About the Role
Develop bespoke menus, manage kitchen operations, ensure food safety compliance, and lead a small team in high-end culinary environments.
Key Skills for This Role
Responsibilities
- Develop seasonal, nutritionally balanced and bespoke menus
- Prepare exceptional breakfasts, lunches, dinners and private event menus with consistently high presentation and flavour standards
- Plan, coordinate and execute intimate and large scale private functions, bespoke tasting menus and off site catering
- Oversee daily kitchen operations including food preparation, cooking, plating, cleaning schedules and equipment maintenance
- Implement and monitor compliance with all food safety, hygiene and health regulations (including HACCP principles)
- Source the finest seasonal ingredients, conduct stock control, maintain accurate inventory records and order supplies cost effectively
- Cater for allergies, religious or medical dietary requirements and bespoke nutritional plans
- Ensure all culinary output meets the highest standards of presentation, portion control and quality consistent with a luxury private property
Requirements
- Experience in menu planning and culinary delivery
- Experience in kitchen management including food preparation, cooking, plating, cleaning schedules, and equipment maintenance
- Knowledge of food safety, hygiene, and health regulations (including HACCP principles)
- Experience in procurement and stock control
- Ability to cater for allergies, religious or medical dietary requirements and bespoke nutritional plans
- High standards of presentation, portion control, and quality consistent with a luxury private property
Full Job Posting
Key Responsibilities
- Develop seasonal, nutritionally balanced and bespoke menus.
- Prepare exceptional breakfasts, lunches, dinners and private event menus with consistently high presentation and flavour standards.
- Plan, coordinate and execute intimate and large scale private functions, bespoke tasting menus and off site catering as required.
- Oversee daily kitchen operations including food preparation, cooking, plating, cleaning schedules and equipment maintenance.
- Implement and monitor compliance with all food safety, hygiene and health regulations (including HACCP principles where applicable).
- Source the finest seasonal ingredients, conduct stock control, maintain accurate inventory records and order supplies in a cost effective manner.
- Cater for allergies, religious or medical dietary requirements and bespoke nutritional plans, working closely with nutritionists or medical staff when necessary.
- Ensure all culinary output meets the highest standards of presentation, portion control and quality consistent with a luxury private property.
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