Hospitality

A position for Sous Chef for a 4* Boutique hotel in London:

The successful candidate will assist with day to day running of the kitchen and ensure consistently high levels of service are maintained. A Sous Chef will be responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest experience. A Sous Chef will also be required to manage food cost controls. We are looking for someone who will provide and engaging, intuitive and refined style of service to our guests. Main Responsibilities: • Contribute to menu creation • Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team • Ensure consistency in quality of dishes at all times • Manage food cost controls to contribute to Food and Beverage revenue

Specification: • Previous working experience as strong Junior Sous Chef or Sous Chef • Passionate and creative about the food • Exceptional level of attention to details • 

The role will be Monday to Friday (40 hours per week) On the odd occasion they may need to work a weekend for bank holidays etc - Overtime is paid for additional hours. 

Candidate can expect a basic salary of £25k per annum + service charge bonuses monthly (Around another £3000 per annum)

Other benefits 

• 28 days paid holiday including bank and public holidays
• Additional days holiday per annum (up to a maximum entitlement of 5 extra days)
• Recognition and reward programmes
• Discounted hotel accommodation for employees and their friends & family
• Discount in our F&B outlets
• Talent development opportunities
• Gym Pass
• Childcare voucher for working parent

For more details please contact Jason Webber at Astral

Chef de Partie, Restaurant/Bar/Pub nr Pulborough

Our client is a successful and established Hotel/Pub nr Pulborough and they are currently looking for a full time permanent Chef de Partie

The successful applicant needs a minimum of 1-2 years experience

Some flexibility required around typical working pattern but realistic hours circa 40 hours per week

Basics circa £20000

Immediate start available

For more details please contact Jason Webber 

Sous Chef required for this quality client - Newport, Gwent

Do you want to be part of an award winning culinary team and world renowned resort?
Are you a chef that has flare and a creative nature?
Can you make a real difference?

We are looking for an enthusiastic, creative and fully qualified Sous Chef to assist in running one of our six restaurants

Our reputation is built on exceptional service, outstanding hospitality and exceeding expectations,

We are constantly evolving with new projects and developments, providing a fantastic working environment with endless opportunities for hard-working, talented individuals.

As Sous Chef you will be standards driven, strive for perfection and have a genuine drive and ambition.

We are expecting candidates to demonstrate:

Experience in a quality food service establishment
A hands-on approach
Relevant Food Hygiene qualification

We offer competitive salaries and excellent staff benefits including uniform, free meal whilst on duty, staff accommodation and generous discounts throughout the Resort including hotel accommodation, golf, spa treatments and hair salon, leisure membership, golf and spa retail shops.

Basic circa £24-25000

For more details contact Jason Webber at Astral

Bar Manager

Salary: From £17,500 plus profit related bonuses
Location: Burgess Hill (RH15)

Responsibilities: To help ensure the smooth running of the bar at all times. To manage, train and develop the team, with the key aim of retaining and attracting new customers, to build sales and profitability. To be responsible for stock management and control.

Key Responsibilities:

Deliver excellent customer service and maintain a high standard of customer management, at all times
Take responsibility for the set-up and effective operation of the pub, within company policy, at all times
Ensure that opening and closing procedures are adhered to, in line with company policy, taking account of security and the health & safety of people and property
Work in all areas of the pub, bar, floor, cellar and kitchen to ensure that best practice is maintained by the team and that any areas requiring improvement may be identified
Plan all rotas in line with budgeted targets and forecasts, taking the necessary daily action to reduce/increase hours, in line with
Manage all delivery processes, including checking in orders, storage, stock rotation, security, loss investigation and staff training
Complete product-ordering on time, every time; ensure full availability of all drink, food and non-consumable items
Monitor and manage maintenance issues and manage third-party contractors, including cleaners, where applicable
Be aware of and adhere to licensing, data protection, Health & Safety at Work and COSHH legislation, at all times
Manage the team, including motivating and leading the team to work to the highest standards, at all times
Identify and monitor training needs and take an active role in developing people
Deal with any employee complaints and/or grievances promptly, in line with company guidelines
Identify recruitment needs and take an active role in search and selection activities and the appointment of staff, in line with the company recruitment process
Always adhere to all company policies and procedures and licensing laws
Carry out any duties as instructed by management

Minimum Requirements For The Role

Experience in a high volume pub, bar or restaurant
Experience in cellar work
Knowledge of stock management and control, especially stock ordering
Motivated to drive the business forward and increase sales
An outgoing people person who’s great at customer service
A passion for great food and especially drinks

The Ideal Candidate Will

Advanced stock management experience including stock taking
A personal licence
Excellent cellar management
Cocktail and real ale knowledge
Experience of working in a commercial kitchen

Call Jason Webber 

Head Chef - Newport 5 star Hotel

We are looking to recruit a Restaurant Chef (Head Chef) to be part of an award winning culinary team and world renowned resort.

As Restaurant Chef, you will be a committed and dedicate individual who strives for perfection!

The restaurant has been fully refurbished to exceptional high standards, taking its theme from contemporary British colonial décor, and is going to be a very popular addition to the Resort’s culinary offering for hotel residents and local diners alike. As Restaurant Chef, you must perform the following tasks to the highest standards:

The salary in the position is very competitive and will be discussed at interview stage.

Call Jason Webber

Sous Chef- Hotel/Pub nr Pulborough

Our client is a successful and established Hotel/Pub nr Pulborough and they are currently looking for a full time permanent Sous Chef

The successful applicant needs a minimum of 2 years Sous Chef experience

Some flexibility required around typical working pattern

Basics circa £24000

Immediate start available

For more details please contact Jason Webber 

Head Chef, Champagne and Hot Dog bar, Basics to £35000

Our client is seeking a Head Chef for its fun and fast-paced West London restaurant.

Unlike most Champagne bars, with us you can explore exclusive grower Champagnes, sourced directly from the producers, whilst sinking your teeth into a selection of American-style hotdogs - made   from our own recipes - with globally inspired toppings.

As Head Chef, you will take the lead in the running of the kitchen, inspiring the team to deliver consistent, high-quality dishes and creating innovative dish concepts. There will be ample opportunity for you to develop your career within the restaurant as this growing business.

Our kitchen brigade is a small and friendly team and the menu offering is simplistic, yet commanding superior execution; therefore this role is suited to  a talented Sous Chef who is seeking an exciting new challenge and responsibility for a kitchen  operation.

For more details contact Jason Webber