The Exec Head Chef of a luxury multi outlet hotel situated on the isle of Jersey is seeking a Seasonal Sous Chef to join the brigade of 15 chefs working in kitchens from April to October. The many restaurants and dining outlets at the hotel offer a wide choice of menus and dining options ranging from fine dining to a fast paced banqueting and wedding department. The owners are planning a large investment in the property and wants to achieve 3 Rosette in the next 2 years. The menus offer a wide choice of dishes that change with the seasons with classic recipes given modern interpretations prepared using the best quality produce available. The property is also a popular wedding and conference venue so it is important that you can work well under pressure. This is a great place to work in a busy kitchen where you will gain lots of experience and on the job training.
A sous chef who has been working in kitchens where you were preparing fresh ingredients to create dishes to a high standard and must have experience of fine dining. The ability to work well under pressure in a busy kitchen environment is essential for this role. This role will suit a chef who is ambitious, flexible and has good all round skills on each section of the kitchen and just wants seasonal work.
*This is a Seasonal role*
If you are interested in this position or would like information on the other positions we are recruiting for or any temporary assignments please send your CV to firstname.lastname@example.org and our consultant Sean Bosley will do his utmost to assist you in your search for employment.
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.