Senior Sous Chef - Luxury Golf and Hotel Resort - Aberdeenshire

Location Aberdeenshire
Discipline: Hospitality
Job type: Permanent
Salary: ££40,000 - £45,000 pa Basic + Great Benefits + Tips + Live in available (Salary £Neg)
Contact name: Sukh Samra

Contact email:
Published: about 1 month ago
Startdate: ASAP

​Our client is a world renowned Luxury Hotel operator.  They are currently looking to recruit an Sous Chef Chef for their leading Golf and Hotel operation based in Aberdeenshire.

Role Job Description:

The Senior Sous Chef supports the Executive Head Chef on the delivery of 5-star dining and food services at The Clubhouse and Hotel. This is a hands-on cooking and management role. This is a hands-on cooking and management role. High-quality informal brasserie-style dining at the clubhouse is central to the golf experience. Quality grab-and-go options before and during play, along with fast, hearty, quality breakfast menus form an important part of the clubhouse offering.

More refined dining at the Hotel including breakfasts, in-room services, hampers and special menus for exclusive use require the development, preparation and delivery of classic formal dining. This is a vital management role that requires a high level of culinary ability and creativity, as well as organisational and leadership skills on the planning and execution of 5-star guest experiences at the Clubhouse and Hotel for golfers, members, residents, visitors and guests. The role operates on a shift-based system including evening and weekend working in line with the seasonal needs of the business.

Key Duties & Responsibilities:

- Under the direction of the Head Chef, manage and deliver the day-to-day food services at the clubhouse

- Support the training and development of the culinary team

- Assist with rotas to ensure costs are controlled and in line with the needs of the business

- Work with Executive Head Chef on the design and development of menus and dining experiences in agreement with senior management

- Assist with food ordering, supplier agreements and cost controls in line with budget and business demand

- Ensure SOPs, portion control, plating and waste management records are accurate and maintained 

- Ensure correct stock control procedures are adhered to, including appropriate storage and labelling

- Work with Executive Head Chef and the wider management team to develop the culinary opportunities and services on property

- Maintain a high level of communication within the kitchen and other departments

- Ensure cleaning and hygiene standards are maintained to the highest level and detailed records are continually updated in compliance with the relevant licenses and authorities

- Ensure safe use of all equipment and machinery in the kitchen and staff training is conducted regularly in line with the needs of the team

- Deputise for Executive Head Chef as required

What we are looking for:

- Sous Chef experience in a 4 or 5-star restaurant context

- Formal catering qualifications

- Culinary creativity, imagination, and flair

- Passion for cooking and high level of presentation

- Excellent communication skills

- Ability to work under pressure and juggle competing priorities