Chef de Partie, Sous Chef

About the Business

The Telegraph Hotel delivers a welcoming country-style experience in the heart of town, blending historic charm with modern comfort. The venue features a fully licensed bar and a contemporary bistro/restaurant, open for lunch and dinner, serving delicious meals in a relaxed, family-friendly setting. A spacious outdoor beer garden offers the perfect spot for any occasion, complete with a kid's playground, climate control features, and a large screen for entertainment.

About The Role and Responsibilities

We are seeking a qualified and experienced Chef to join our dynamic culinary team. This is a key role within our kitchen, requiring a highly motivated individual who is passionate about the art of cooking and dedicated to delivering an exceptional dining experience. The ideal candidate will bring a strong foundation of culinary knowledge, creativity in menu development, and the ability to lead and inspire others in a fast-paced environment. A successful candidate will not only demonstrate technical culinary skills but also exhibit excellent organizational abilities, a strong work ethic, and a collaborative mindset.

Tasks Include:

1. Collaborate with manager to plan menus and develop recipes, considering such factors as seasonal availability of ingredients and the likely number of customers.
2. Estimate food and labour costs in consultation with the manager according to budget and other financial aspects of the restaurant.
3. Examine the cooking of food items to regulate the quality and speciality of the recipe.
4. Ensuring the quality of fresh food and baked goods by examining the stock on regular basis.
5. Determine daily production schedules and staff requirements necessary to ensure the timely delivery of services.
6. Liaise with manager and Head chef regarding food preparation or quality concerns.
7. Discuss all food preparation issues with manager, Head chef, dietitians, kitchen and waiting staff.
8. Follow the instruction of the Head chef to monitor daily tasks.
9. Participate in the selection, training and supervision of all waiting and kitchen staff.
10. Delegate tasks supervise and coordinate activities of cooks and other kitchen workers.
11. Instruct and supervise cooks and other kitchen staff for the preparation and presentation of the food.
12. Demonstrating techniques of cooking to new staff and advising on cooking procedures.
13. Inspect supplies, equipment, and work areas for cleanliness and functionality.
14. Setting up the kitchen with cooking utensils and equipment, like knives, pans and food scales.
15. Prepare and cook food in a timely manner.
16. Provide instructions and supervise the cooking of food with special dietary requirements to meet the nutritional standards.
17. Ensure appealing plate presentation and garnish set up all dishes.
18. May freeze and preserve foods and rotate foodstuffs to check freshness of food and discard out-of-date items
19. Ensure wastage is minimised by careful supervision of food preparation methods
20. Maintain occupational health and safety procedures and ensure those are practiced regularly in workplace.
21. Meet with customers to discuss menus for special occasions such as weddings, parties, and banquets.
22. Take care of kitchen account and preparing the roaster for kitchen staff.
23. Check stock level in inventory, filling stock requirements sheet and order the item accordingly.
24. Supervise cleaning of kitchen and dining areas to maintain sanitation standards and keep appropriate records.

Qualifications and other requirements for Chef

1. Diploma level qualifications or equivalent in Hospitality or another relevant field OR have 4 years of work experience in lieu of formal qualification
2. Recent minimum of one year of relevant experience working in a hospitality industry as a chef.
3. A valid driver license with your own reliable vehicle.
4. Ability to work independently and without supervision.
5. Ability to work effectively as part of team and provide leadership to a small team.
6. Demonstrate problem-solving skills and experience with diagnostics
7. Good oral communication skills.
8. Ability work with flexible hours including weekends.
9. Experience in pub/bistro style cuisine is required.

Please Note:

• Availability for weekend and evening shifts is essential
• Sponsorship may be offered to right candidate after joining
• Only short listed candidate will be contacted