Sous Chef (TS071219HCM) Hatfield, England
| Salary: | GBP26000 - GBP28000 per annum |
Sous Chef Position in Hatfield...£26,000-£28,000
-Sous Chef Roles paying between £26-28k.
-Modern, Gastro-Pub Operation based in Hatfield area.
-Well Established Brand, Family Run Business.
-Table Service Restaurant, Carvery and Bar Operation.
-Great Quality of Food Across Wide Range of Menu.
Are you an experienced Head Chef who's looking for a new, exciting opportunity in a modern, fast paced Gastro-Pub?
-My client are looking for someone who truly loves to work and be creative with food, who can lead, influence, inspire and coach their team to improve quality.
-To ensure the efficient and profitable running of the kitchen. Focus on providing high quality food, excellent products and a well-developed team of employees who work in a safe, hygienic and encouraging environment.
-To develop, monitor, and review all staffing, scheduling, facility operations, supply procurement, revenue management, safety training, standard operating procedures, payroll management and guest service satisfaction.
-To influence and deliver the departmental budgeted profitability.
-To coach and develop your team from an operational or food quality perspective.
-Be creative with food, have a real influence on the menu and take inspiration from your team so everyone can develop a real passion for it.
Interviews are happening now so don't miss out...Apply below or call me on 01628 600774
-Sous Chef Roles paying between £26-28k.
-Modern, Gastro-Pub Operation based in Hatfield area.
-Well Established Brand, Family Run Business.
-Table Service Restaurant, Carvery and Bar Operation.
-Great Quality of Food Across Wide Range of Menu.
Are you an experienced Head Chef who's looking for a new, exciting opportunity in a modern, fast paced Gastro-Pub?
-My client are looking for someone who truly loves to work and be creative with food, who can lead, influence, inspire and coach their team to improve quality.
-To ensure the efficient and profitable running of the kitchen. Focus on providing high quality food, excellent products and a well-developed team of employees who work in a safe, hygienic and encouraging environment.
-To develop, monitor, and review all staffing, scheduling, facility operations, supply procurement, revenue management, safety training, standard operating procedures, payroll management and guest service satisfaction.
-To influence and deliver the departmental budgeted profitability.
-To coach and develop your team from an operational or food quality perspective.
-Be creative with food, have a real influence on the menu and take inspiration from your team so everyone can develop a real passion for it.
Interviews are happening now so don't miss out...Apply below or call me on 01628 600774