Harbour Hotels is seeking a Sous Chef for our high-volume kitchen operations. The role requires a minimum of two years’ experience at Junior Sous/Chef de Partie level and the ability to run the kitchen in the Head Chef’s absence.
Pastry experience is desirable, and familiarity with FCOS targets and current food hygiene legislation is essential. Join Harbour Hotels for a path of progression across a collection of luxury properties.
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Senior Sous Chef | High-Volume Luxury Hotel Kitchen Lead in Southampton employer: Harbour Hotels
Harbour Hotels is an exceptional employer, offering a dynamic work environment where teamwork and efficiency are valued. With a focus on employee growth, we provide bespoke career pathways and on-the-job training, ensuring that our Kitchen Porters not only contribute to a fast-paced kitchen but also develop their skills for future advancement. Located in a vibrant area, our hotel fosters a supportive culture that prioritises both personal and professional development, making it an ideal place for those seeking meaningful employment.
