Careers

Oatlands Park Hotel is seeking an experienced and dynamic Senior Sous Chef to join our busy kitchen.

About us:
Oatlands Park Hotel are currently on a drive to set the standards of excellence in the luxury sector of the hotel industry, one of Surrey’s most dynamic and successful industries. Located in a stunning setting in Weybridge the hotel employs some of the most skilled, professional and dedicated people that the industry has to offer. We understand that every Guest is unique and our team strives to create individual moments of service excellence for our business and leisure travellers. Each member of the team is an ambassador of our Company values: Teamwork, Integrity, Mutual Respect, Honesty, Passion for Service and Continual Improvement.

You will be expected to:
Reporting to the Head Chef, as Senior Sous Chef you will be responsible for ensuring that your team meet the hotel’s specifications and achieve targets. In order to do this, you will need to motivate and develop your team and assist the Head Chef in implementing the changes necessary to constantly improve performance.

Main Responsibilities:
• Accountability for ensuring there is minimum food wastage by controlling products
• Ensure HACCP compliance within the kitchen and all Food and Beverage outlets.
• You are responsible for food hygiene and ensure the kitchen works in accordance with the H&S act 1974.
• Train new and existing kitchen staff on the preparation, arrangement and plating of dishes as per the current menu.
• Ensure all staff members adhere to culinary standards and regulations.
• Respond to customer enquiries and concerns personally.
• Assist in designing of new menu choices based on seasonal ingredients.
• Be knowledgeable of daily business and menu availability.
• Fully run the kitchen on Head Chef’s days off and holidays.
• Assist in ordering stock, preparing staff rotas and all necessary paperwork pertaining to the kitchen function.
• Day to day management of kitchen team
• You will play a key role in menu development in collaboration with the Head Chef.

Skills and Specifications:
• Experience in team management and be able to demonstrate good leadership skills.
• Have at least 4 years previous experience as a Sous chef preferably within a formal or fine dining environment as well as banqueting service.
• Build effective and constructive relationships and work collaboratively with others in pursuit of team goals.
• Experience in catering for up to 380 covers for celebrations, weddings and Meetings.
• Communicate clearly with good verbal and written standards of English.
• Able to work effectively under pressure and thrive in a challenging environment.
• To be passionate about cooking and presenting food to a very high standard.
• Have extensive experience of banqueting and fine dining cookery

EDUCATION & QUALIFICATIONS:
• 5 GCSE grade A-C including maths and English or equivalent
• Qualified to a minimum of NVQ Level 2
• Other relevant professional qualification (food & beverage related)
• Food hygiene and appropriate HS&E & First Aid accreditation/certification

BENEFITS:
• Competitive Salary
• Accommodation available
• 28 days annual leave
• Pension scheme
• Free meals on duty
• Free parking
• Friends and family rates.

To apply, please send your CV and a covering letter to HR Officer, Margarida Richardson at m.richardson@oatlandsparkhotel.com