At a Glance
- Tasks: Lead a dynamic kitchen team and create amazing dishes for large events.
- Company: Join the Last Drop Village Hotel, known for its commitment to customer service.
- Benefits: Competitive pay, training opportunities, and a vibrant work environment.
- Other info: Great opportunity for career growth in a supportive team atmosphere.
- Why this job: Make your mark in a fast-paced kitchen and develop your culinary skills.
- Qualifications: Experience in banqueting or high-volume catering and relevant food safety certifications.
The predicted salary is between 30000 - 40000 € per year.
A non-exhaustive list of the key role responsibilities is detailed below:
- Control and minimise food waste throughout the business.
- Understand and support The Last Drop Village Hotels commitment to Customer Service within the job role.
- Keep cooking stations stocked especially before and during prime operating hours.
- Provide guidance to junior kitchen staff members including but not limited to line cooking, food preparation and dish plating.
- Supervise all food preparation and presentation to ensure quality and restaurant standards are met.
- Undertake relevant training as directed by their Line Manager.
- Oversee the running of the department in the absence of the Head Chef.
- Monitor COSHH and HACCP.
- Supervise Kitchen staff during food preparation and service.
- Coordinate timing of food service for large-scale events.
- Work closely with banqueting managers and front of house teams.
- Ensure compliance with the Last Drop Village Hotels Health and Safety policies.
- Monitor the kitchen area and the staff to ensure sanitation standards are maintained.
- Ensure all food products to be prepared are not expired.
A list of the desired skills, experience, knowledge and personal attributes to ensure individuals are the right fit for the Last Drop Village Hotel and the role is detailed below:
- Hold relevant training certificate i.e. COSHH, Food Hygiene and Food Safety.
- Good planner and organiser.
- Previous experience in Banqueting, events or high volume catering.
- Excellent communication and interpersonal skills.
- Experience of working in a multi outlet Business.
- Knowledge of branded concepts.
- Ability to remain calm under pressure.
- Previous experience of supervising a kitchen team.
- Attention to detail.
Banqueting Sous Chef in London employer: Last Drop Hotel Limited
The Last Drop Village Hotel is an exceptional employer, offering a vibrant work culture that prioritises teamwork and professional growth. As a Banqueting Sous Chef, you will benefit from comprehensive training opportunities, a commitment to sustainability, and the chance to work in a dynamic environment that values quality and customer service. Located in a picturesque setting, our hotel provides a unique atmosphere where culinary creativity thrives, making it an ideal place for passionate chefs to develop their skills and advance their careers.
StudySmarter Expert Advice🤫
We think this is how you could land Banqueting Sous Chef in London
✨Tip Number 1
Network like a pro! Reach out to your connections in the hospitality industry, especially those who work in banqueting or catering. A friendly chat can lead to insider info about job openings that might not even be advertised yet.
✨Tip Number 2
Show off your skills! If you get the chance, offer to do a trial shift or a cooking demonstration. This is a great way to showcase your culinary talents and how well you work under pressure, which is key for a Banqueting Sous Chef.
✨Tip Number 3
Stay updated on trends! Keep an eye on the latest food trends and techniques in banqueting. Being knowledgeable about what's hot in the kitchen can give you an edge during interviews and show that you're passionate about your craft.
✨Tip Number 4
Apply through our website! We love seeing applications come directly from our site. It shows you're genuinely interested in joining our team at The Last Drop Village Hotel, and it makes it easier for us to keep track of your application.
We think you need these skills to ace Banqueting Sous Chef in London
Some tips for your application 🫡
Show Off Your Experience:When you're writing your application, make sure to highlight your previous experience in banqueting or high-volume catering. We want to see how you've handled busy kitchens and what you've learned along the way!
Be Specific About Your Skills:Mention any relevant training certificates you hold, like COSHH or Food Hygiene. We love seeing candidates who are proactive about their skills and can bring that knowledge to our team.
Keep It Professional Yet Personal:While we appreciate a friendly tone, remember to keep it professional. Share a bit about your personality and how you work with others, especially in a kitchen setting. We’re all about teamwork here at StudySmarter!
Apply Through Our Website:Don’t forget to submit your application through our website! It’s the best way for us to receive your details and get you into the process smoothly. We can’t wait to hear from you!
How to prepare for a job interview at Last Drop Hotel Limited
✨Know Your Ingredients
Familiarise yourself with the key responsibilities of a Banqueting Sous Chef. Be ready to discuss how you can control food waste and maintain high standards in food preparation and presentation. Show that you understand the importance of quality and customer service.
✨Show Off Your Leadership Skills
Prepare examples of how you've guided junior kitchen staff in the past. Highlight your experience in supervising a kitchen team and how you’ve ensured compliance with health and safety policies. This will demonstrate your ability to take charge when needed.
✨Plan for the Pressure
Think about times when you’ve had to coordinate timing for large-scale events. Be ready to share specific strategies you used to remain calm and organised under pressure. This will show that you can handle the fast-paced environment of banqueting.
✨Communicate Clearly
Brush up on your communication skills, as they are crucial in a kitchen setting. Be prepared to discuss how you’ve effectively communicated with both kitchen staff and front-of-house teams in previous roles. Clear communication is key to ensuring smooth operations.
