Sous Chef, The Angus Hotel, Perthshire

Posted on March 25, 2024 | Start date March 26, 2024

Salary:Up to £35,000 per annum depending on experience - paid monthly - tips
Hours:40 - 45 hours per week
Days:5 days from 7 - straight shifts 11am / 12noon to finish
Holidays:Statutory (28 days p/a)
Covers:Lunch: 20 - 25; Dinner: 50 - 180; Breakfast: Buffet - 50 - 160; Functions: Tribute nights
Food type:A la Carte - plus functions
Full-time chefs:4 - 5 chefs plus kitchen porters
Accommodation:Ideally live out but accommodation is available shared with 2 others. Own room in staff accommodation - £68 per week
Job description:

The Angus Hotel is a 94 3 star Hotel situated in Blairgowrie, just 1/2 an hour from Perth.

As Sous Chef you will work as the second to the Head Chef with duties including deputising in their absence to lead the kitchen brigade, guiding and supervising the junior kitchen team members during food preparation and service and taking responsibility for every plate that leaves the pass.

As a Sous Chef you will prepare ingredients for the Head Chef and oversee the kitchen operations so that the Head Chef can focus on cooking the dishes, according to the agreed recipes and menus. You will help to maintain a harmonious kitchen brigade to ensure that kitchen and food preparation activities are not disrupted. You will plan and assign duties to kitchen staff every morning and set targets for them to meet by the end of the day to ensure the restaurant and hotel food service runs smoothly.

Your duties and responsibilities as a Second / Sous Chef are made up of varying responsibilities and include:
Report to the Head Chef and deputising in his absence
Document what the Head Chef requires before the preparation of the day’s dishes
Ensure consistent and smooth running of food production
Ensure effective stock purchase, receipt and storage
Ensure that working areas are always kept clean
Ensuring all food products to be prepared are fresh, in date and not expired
Assist Head Chef ensuring they have everything required during food preparation and service
Supervise the performance of kitchen team to ensure proper levels of activity and service
Monitor quality and quantity of food ensuring all dishes prepared and presented according to the specifications, standards and served at correct quality, portion size, and temperature
Ensure proper arrangement and garnishing of food
Assist and support other kitchen team members as necessary, giving appropriate support or guidance to members of kitchen when need arises
Promote good team spirit regularly and ensure that the kitchen staff work harmoniously to ensure timely production of quality foods
Resolve possible disputes within the kitchen and report any unresolved
Train new kitchen employees on the restaurant’s standards and regulations
Always work towards exceeding customer’s expectation by encouraging and promoting high level of service
Ensure all complaints, inquiries, and suggestions by customers are attended to and resolved accordingly
Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
Stock ordering
Menu design and recipe design
Manage food logs
Perform administrative and other tasks as will be communicated by management

Suitable candidates for the position of Chef de Partie / Line Cook should have:
Must have a minimum of five years’ experience gained at NVQ level 3 or above
The candidate should possess formal food production qualification.
Awareness of manual handling techniques
Awareness of Control of Substances Hazardous to Health Regulations (COSHH) and chemical safety 
Experience of kitchen equipment
Experience of dangerous equipment such as knives
The required level of spoken and written English for the role

Alongside some of these more general skills, all good Sous Chefs should possess:
Good knowledge of all sections
Ability to produce good quality food
Good oral communication
Team management skills
High level of attention to detail
Good level of numeracy
Enthusiasm to develop your own skills and knowledge plus those around you
Adaptability to change and willingness to embrace new ideas and processes
Ability to work unsupervised and deliver quality work 
Positive and approachable manner
Team player qualities

If you are enthusiastic about self-development and embrace opportunities to improve your skills and knowledge whenever possible, you could build a long and rewarding career as a Sous Chef, progressing to a role as a Head Chef if desired.

Being a Sous Chef can bring many varied challenges and learning opportunities depending on the location in which you work and finding the right balance between your work and your lifestyle is really important as, with a Sous Chef job, you will often find that your shifts include days, evenings and weekends so be sure to consider your home and family commitments and choose a career that enables you to maintain a healthy work-life balance. While working as a Sous Chef you will gain a vast cross section of transferable skills such as organisation, communication, problem-solving, multitasking, diligence and attention to detail that can be utilised in many roles and industries.

How to apply:

Please apply to Andrew Walker, General Manager with your updated CV and reference details

Full Job Discription is available upon request

Work for partners:

Possible depending on experience

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