United Kingdom

Junior Sous Chef, Halifax

Junior Sous Chef, Halifax
Description

Junior Sous Chef, Halifax, Stunning Independent Hotel, up to £34,000 + package

Competitive Salary, Multi Rosette venue

The Successful applicant will benefit from:

  1. Working in one of West Yorkshire's finest Hotels, a highlight on any CV

  2. A fantastic salary working over 5 days a week

  3. Superb Tips

  4. Ability to learn every day in this award-winning kitchen

  5. Very busy wedding venue and afternoon tea offering, so always something to keep you engaged

  6. A lovely kitchen environment to work in, no shouty chefs here

This stunning hotel based in this lovely semi-rural area is recruiting a Junior Sous Chef to join the team of talented chefs in this high-quality modern kitchen. A knowledge of pastry would be ideal as there will be periods spent on the Pastry section for the incoming Junior Sous Chef.

With a fine dining multi rosette restaurant, the area's finest afternoon teas, room service, weddings & events, there really is a lot going on at this stunning hotel and this is a fantastic position which would be a real highlight on any CV.

The ideal candidate will be able to demonstrate:

  1. A keen eye for detail, and a passion for your craft

  2. An understanding of Pastry and time spent working on a quality pastry section would be a real benefit

  3. Experience working within a fresh food led kitchen, be it Gastro, Restaurant or Hotel to an AA rosette level

  4. Experience working in a busy, creative environment

  5. Being of the right character to enthuse those around you, no shouty chefs

  6. Experience creating exciting modern dishes and menus, and having a sound understanding of local ingredients and the latest trends

  7. Knowledge of the latest H&S regulations and systems.

If this sounds like the ideal position for you, then send your CV and cover letter through the link here.

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More info about this ad

Junior Sous Chef has been posted in the Halifax Hospitality, Tourism & Travel category on Locanto.

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