Find a job 
Featured Companies 
Featured Universities 
For Companies At a Glance
- Tasks: Assist senior chefs in running the kitchen and ensuring top-notch service.
- Company: Join a prestigious hotel group known for luxury and excellence.
- Benefits: Enjoy complimentary meals, discounts, and generous employee perks.
- Why this job: Perfect for food lovers wanting to grow in a fine dining environment.
- Qualifications: Previous experience in a similar role and relevant culinary qualifications required.
- Other info: Opportunities for career growth and creative menu planning.
The predicted salary is between 24000 - 36000 £ per year.
Social network you want to login/join with:
- To assist the Executive Chef, Executive Sous Chef and Senior Sous Chef to run the kitchen and enable the team to achieve the highest levels of standards and service
- Provide support to the Front of House team to ensure exceptional customer care
What you\’ll get
- Complimentary nights with breakfast within Dorchester Collection
- 50% F&B discount at selected restaurants at The Dorchester and Coworth Park
- Very generous Employee Introductory Scheme offered
- Team members\’ awards and incentives schemes
- Contributory pension scheme entitlement from date of commencement
- Life assurance cover for all team members
- Uniform laundered complimentary
- Complimentary meals whilst on duty at our team members\’ restaurants
- Complimentary Internet at allocated computers in team areas
- Interest free Season Ticket Loan
- Occupational Health, including subsidized massage treatments and health clinics
- Complimentary Eye Test for VDU users
What you\’ll do
- HACCAP – To follow the day to day procedures including; Diligence, food labelling, weekly deep clean of your section
- Plan the day to day running of all sections of each kitchen (banqueting, breakfast, room service, and staff food) effectively to meet the service standards.
- To control the operating costs within all the food outlets to the agreed budgets set.
- Carry out quality checks on stock, produce and dishes along with offering training, and understanding of the products to keep the team focussed and allowing them to evolve as chefs.
- To be able to run, look after and make decisions in the operation during the absence of senior chefs
- Attend and run meetings as and when required, including the daily hotel briefing and the BEO meeting.
- Help to plan and create menu designs
- Ensure the daily food orders are processed accurately in to the system
What you\’ll bring
- Passion for fine dining and Michelin star food
- Previous experience within a similar role and environment such as AA Rosette or Michelin background
- Relevant qualifications such as City & Guild 7061/7062 or NVQ Level 2/3
- Experience in ordering systems and cost processes
#J-18808-Ljbffr
Junior Sous Chef - Main Kitchen employer: DORCHESTER COLLECTION
Contact Detail:
DORCHESTER COLLECTION Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Junior Sous Chef - Main Kitchen
✨Tip Number 1
Familiarise yourself with the specific culinary standards and practices of fine dining establishments, especially those with Michelin star recognition. This knowledge will not only impress during interviews but also demonstrate your commitment to excellence in the kitchen.
✨Tip Number 2
Network with professionals in the culinary field, particularly those who have experience in Michelin star or AA Rosette kitchens. Attend industry events or join culinary groups online to make connections that could lead to job opportunities.
✨Tip Number 3
Showcase your passion for fine dining by staying updated on current food trends and techniques. Consider sharing your culinary creations on social media or a personal blog to highlight your skills and enthusiasm for the industry.
✨Tip Number 4
Prepare to discuss your previous experiences in detail, focusing on how you contributed to the success of your team and maintained high standards. Be ready to provide examples of how you've handled challenges in the kitchen, as this will demonstrate your problem-solving abilities.
We think you need these skills to ace Junior Sous Chef - Main Kitchen
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience in fine dining and any previous roles in a similar environment. Emphasise your qualifications, such as City & Guild or NVQ certifications, to align with the job requirements.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for fine dining and Michelin star food. Mention specific experiences that demonstrate your ability to assist senior chefs and manage kitchen operations effectively.
Highlight Relevant Skills: In your application, focus on skills that are crucial for the role, such as HACCP knowledge, menu planning, and cost control. Provide examples of how you've successfully implemented these skills in past positions.
Proofread Your Application: Before submitting, carefully proofread your application for any spelling or grammatical errors. A polished application reflects your attention to detail, which is essential in a culinary environment.
How to prepare for a job interview at DORCHESTER COLLECTION
✨Show Your Passion for Fine Dining
Make sure to express your enthusiasm for fine dining and Michelin star food during the interview. Share any personal experiences or inspirations that have shaped your culinary journey, as this will demonstrate your commitment to the role.
✨Highlight Relevant Experience
Discuss your previous experience in similar roles, especially in environments with AA Rosette or Michelin backgrounds. Be prepared to provide specific examples of how you contributed to the success of your previous kitchens.
✨Demonstrate Knowledge of HACCP Procedures
Familiarise yourself with HACCP procedures and be ready to discuss how you have implemented these in past roles. This shows that you understand the importance of food safety and quality control in a professional kitchen.
✨Prepare for Menu Design Discussions
Since menu design is part of the role, think about some creative ideas or concepts you could bring to the table. Be ready to discuss how you would approach planning and creating menus that align with the restaurant's standards.
