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For Companies At a Glance
- Tasks: Create delicious dishes and desserts in a quality-led kitchen.
- Company: Renowned country hotel and restaurant with a strong local reputation.
- Benefits: Competitive pay, career growth, and a chance to work with a talented team.
- Why this job: Join a passionate team and help achieve prestigious AA Rosettes.
- Qualifications: Experience in a professional kitchen and a love for culinary arts.
- Other info: Exciting opportunity to be part of a journey towards culinary excellence.
The predicted salary is between 30000 - 42000 £ per year.
My client, a well-regarded country hotel and restaurant with a strong local reputation and clear ambitions for the future, are looking to recruit passionate and experienced chefs to join an established, quality-led kitchen team as they continue to build toward the next stage of our journey.
Prior to lockdown, the kitchen held two AA Rosettes, and they are now working towards rejoining the Rosette scheme.
Sous Chef & Pastry Sous Chef employer: Baxendale Mason Ltd
Contact Detail:
Baxendale Mason Ltd Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Sous Chef & Pastry Sous Chef
✨Tip Number 1
Network like a pro! Reach out to fellow chefs, local foodies, or even past colleagues. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you can, bring a dish or two to an informal meet-up or tasting event. It’s a great way to showcase your culinary talents and passion directly to potential employers.
✨Tip Number 3
Stay active on social media! Follow restaurants and chefs you admire, engage with their posts, and share your own culinary creations. This can help you get noticed in the industry and might just lead to job opportunities.
✨Tip Number 4
Don’t forget to apply through our website! We’ve got loads of exciting opportunities waiting for passionate chefs like you. Plus, it’s a straightforward way to get your application in front of the right people.
We think you need these skills to ace Sous Chef & Pastry Sous Chef
Some tips for your application 🫡
Show Your Passion: When writing your application, let your passion for cooking shine through! Share your love for food and how it drives you to create amazing dishes. We want to see that you're not just a chef, but someone who truly cares about the culinary experience.
Tailor Your CV: Make sure your CV is tailored to the role of Sous Chef or Pastry Sous Chef. Highlight relevant experience, especially in quality-led kitchens. We’re looking for chefs who have a strong background and can contribute to our ambitions of regaining those AA Rosettes!
Be Authentic: Don’t be afraid to let your personality come through in your application. We value authenticity and want to know what makes you unique as a chef. Share your culinary journey and any special skills or techniques you bring to the table.
Apply Through Our Website: We encourage you to apply directly through our website. It’s the best way for us to receive your application and ensures you don’t miss out on any important updates. Plus, it shows us you’re keen to join our team!
How to prepare for a job interview at Baxendale Mason Ltd
✨Know Your Ingredients
Familiarise yourself with the local produce and suppliers that the restaurant uses. Being able to discuss how you would incorporate seasonal ingredients into your dishes will show your passion for quality and sustainability.
✨Showcase Your Skills
Prepare a few signature dishes that highlight your culinary skills, especially in pastry if you're applying for the Pastry Sous Chef role. Be ready to talk through your techniques and the thought process behind your creations.
✨Understand the Restaurant's Vision
Research the hotel and restaurant’s history, values, and future ambitions. This will help you align your answers with their goals and demonstrate that you’re genuinely interested in being part of their journey.
✨Be Ready for Practical Tests
Expect to showcase your cooking skills during the interview. Practise common techniques and be prepared to work under pressure, as this is often a key part of the selection process for chefs.
