Junior Sous Pastry Chef for 5 Luxury Hotel
Job Category: Pastry Chef
Job Location: Taplow, Reading
Description: Junior Sous Pastry Chef- GBP25,000.00 per annum with a non-contractual service charge of approx. GBP3,360.00
Juice Hospitality are seeking applications to join a prestige 5 star luxury kitchen on the Berks/Bucks borders. We are specifically seeking applications from talented Pastry Senior Chef de Parties who are ready to move up a level. We have an opening for a Junior Sous Pastry Chef.
This role offers the opportunity to continue your training in one of Britain's leading exclusive environments and a great starting block to the next stage in your development. If you are serious about your career as a Pastry Chef please do contact us to discuss this option, the Executive Head Chef is keen to bring on board enthusiastic chefs keen to train and develop at all levels.
Operating within the Kitchen you will: Work flexibly to help support the Executive Head Chef produce results befitting the style of the property. Supervise the smooth running of your section Supervise junior team members You will need a good understanding of health and safety and kitchen management (making sure behind the scenes is set) You will need to have exceptional organisational skills You will have exceptional attention to detail to every order You will have experience in high volume but very high quality environment. (Min Rosette Experience)
Experience * 4/5 Pastry CDP experience/relevant experience within a kitchen environment. * NVQ level 1and2 or similar. Level 3 beneficial. * Basic Food Hygiene certificate. * Team player.
In Return * Great Salary * Excellent career progression * Excellent group benefits * Temporary staff accommodation available for the first month.
If this sounds like the sort of position that you have been waiting for - and lets face it, how could it not be, then we want to hear from you. Please apply today to Juice Hospitality.
Employer Reference: SS-1116
Job Type: permanent
Contact Phone Number: 01865 858686
Number of Views: 5
Date Added: 06 December 2017