As Sous Chef you will assist the Head Chef in the running of the kitchen. Your roles and responsibilities will include:

Ensuring the cleanliness on the kitchen and store areas are in line with food hygiene legislation
You will assist the Head Chef with the management and training of the kitchen team and also the recruitment of new chef's.
You will lead the team in the Head Chefs absence.
You will assist with the financial and commercial aspects of the department, involving ordering and managing stock.
Respond to audits that are completed by the company to ensure continual improvement is achieved.
Assist the manager in controlling the kitchen budget, in relation to occupancy, department expenses and staff rota's.

A proven track record and strong management and organisational skills gained in a 3 or 4 star hotel kitchen.
Previous experience at Senior Chef De Partie or Junior Sous Chef level is essential.
A good knowledge of Health and Food Safety., You will have excellent people management and organisational skills combined with a passion for creating and delivering the highest standards in menu offering. You will also be target driven, show a good understanding of GP and financial acumen, have a positive approach to feedback and always look for improvement within budgets constraints. You will have a good knowledge of Health and Food Safety and ensure the team are implementing excellent standards.

1 Balmoral Hotel jobs in Scotland