Hospitality Sous Chef at Gloucester Rugby

Key Accountabilities

• Prepare and serve meals for venue hospitality and making sure it is of the highest quality.
• Ensuring all the food standards are met.
• Kitchen cleaning standards and food hygiene met at all times.
• Helping managing staff rotas in line with workloads and events in the absence of the Sous Chef.
• Ensure that all members of the team are delivering as required and that all food is delivered to a high quality as required by the team.
• Assisting in ordering and keeping stocks at the desired level as given by the Sous Chef.
• Effectively captures feedback and takes actions to continuously improving our offering.
• Supports the Sous Chef to develop new menus, ideas, packages, staff and kitchen cleaning standards.

Health and Safety at Work
To comply with the requirements of the Health and Safety at Work Act 1974 and associated legislation, you must adhere to the company’s safety rules and procedures and take all reasonable care to protect the safety of yourself and others.

Qualifications, Experience & Knowledge

• Kitchen experience as a Sous Chef, Chef de Partie or a strong Demi Chef de Partie
• Excellent team player and dedicated
• Experience from buffet style to fine dining experience
• Great organisational skills and attention to detail
• Effective capturing of feedback and actions put in place to continue improving our offering
• Positive attitude and good communication skills
• Ability to work part of a team and to work independently
• Desire to progress within the hospitality and stadia industry
• High standards