Outside Scotland/Chefs In NZ, (Junior Sous) La Barbarie Hotel, Guernsey Channel Islands, Rest of the world

Posted on May 8, 2019 | Start date May 8, 2019

Salary:£24,500 Per Annum Starting Salary + Tips + A “Travel to Guernsey” expenses of up to £150.00 available after 28 days of employment
Days:5 and a half days per week
Holidays:3 Weeks rising to 4 weeks annual paid Holiday per annum
Food type:1 rosette restaurant using fresh local produce
Full-time chefs:6 chefs plus kitchen porters
Accommodation:Excellent En-suite Sole use Double Room Accommodation charged at £85 per week
Job description:

La Barbarie is a 37 bedroom 4 star hotel situated in St. Martin on the south coast in Guernsey.

We are looking for an experienced Junior Sous Chef to work in a brigade of up to 6 chefs.

Ideally you will have experience at Chef de Partie level in a similar type of hotel or restaurant and have good kitchen management skills and be committed to providing a high level of cuisine and service at all times. This is an ideal opportunity to progress in your career and move up in the ranks.

Duties will include daily preparation and presentation of food and ensuring the kitchen is kept hygienically clean.

Previous experience in the UK will be advantageous and preferably at minimum one rosette standard. This position requires a good level of English, good communication skills and excellent attention to detail. Working a Five and a half day week

REMUNERATION £24,500.00 per annum + Benefits below

A "Travel to Guernsey" expenses of up to £150.00 will be claimable after 3month of employment. Please ensure you have relevant receipts.

Following 3 months of employment, you will qualify for Medical costs assistance to a maximum value of £250.00 per annum.

This will cover Local Doctor Surgery Visits, A+E Visits and Dental cost. Full receipts will be required.

Tips will be paid out at the end of each quarter.

After 8 Months of Employment an annual bonus of £150.00 to help with travel on/off island will be paid each year on or around the 28th of January.

How to apply:

Please apply to Andrew Coleman, General Manager, with an up-to-date CV and reference details.

Work for partners:

Possibly depending on experience

Contact details:Andy@labarbariehotel.com | www.labarbariehotel.com
Apply online:Submit your CV now

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