🚀 Sous Chef - Newport

Responsibilities

• Order all food items as per requirement from the dry store and external suppliers
• Ensure that all food items that are purchased are received and checked against the invoice, then stored in the correct manner
• Liaises with the Restaurant Manager/Banqueting Manager on a daily basis for an efficient service
• Ensure that resources are used effectively, minimising waste to protect our environment and to reduce costs
• Be responsible for the leadership of the team and individuals including frequent periods of internal/external customer contact to attain feedback

Benefits

• Access to career development training from day one
• Discounts on food & beverage and hotel stays
• Discounted leisure membership
• Free GP virtual appointment service
• 24/7 wellbeing helpline
• NEST pension scheme
• Social Club
• Staff appreciation events
• Monthly and end-of-year awards

Growth and Culture

• I am equipped, trained, and supported to do THE BEST JOB I CAN
• I am PROUD to be part of The Celtic Collection and would RECOMMEND IT TO OTHERS
• I work in an INCLUSIVE, FRIENDLY, POSITIVE and CONSTRUCTIVE environment
• I am encouraged to LEARN, GROW and DEVELOP and to try new things in my role
• I am THANKED and RECOGNISED for the work I do, and my VIEWS and IDEAS ARE VALUED
• I am CRYSTAL CLEAR ABOUT OUR AMBITION, and I CAN CONTRIBUTE TO IT EVERY DAY
• AAA level 3 or equivalent
• A full understanding of menu costing and menu planning
• A full understanding of HACCP
• 3 years minimum at a 4/5 star Hotel and/or large reputable restaurant with at least 1 AA Rosette
• Experience leading a team of 5+ kitchen staff
• Food hygiene level 2

Qualifications

• Join the 'Greatest Story in Hospitality' by becoming one of our Sous Chef 'Hospitality Heroes' based at The Grill within our Celtic Manor Resort- just one of the fantastic opportunities we offer from 'Manor to Marina'.