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SOUS CHEF - CUNARD,Job Description: Cunard represent a fleet of the most luxurious ships afloat, which have, and continue to, win many awards from the Hotel & Tourism Industry. Travel the World to exciting destinations whilst providing 5 star plus service and care to our discerning guests. Job Summary: Supervision of basic working functions within galleys and presentation/set-up of buffets. Maintains the line’s high culinary standard of cuisine. Position supervised: Chef de Partie (CDP), Demi Chef de Partie (DCDP), Commis de Cuisine (Commis) and Utility. Job Requirements: Knowledge of cruise ship catering operation Knowledge of food preparation, presentation and preservation Basic knowledge of Public Health and Sanitation regulations and procedures Formal degree in food management from a recognised International culinary institution Proof of continuing education translated in certificates or letter of participation in specialised courses Basic command of English language combined with writing skills Ability to train and motivate subordinates. Ability to innovate and foster creativity Ability to organise and complete work in accordance to deadlines PC knowledge of: Amos-D (Crunch Time) and Windows 95/97. Salary: ; Contact: ; Telephone: 023 80 655709; E-Mail: onboardcareers@cunard.co.uk 
Sous Chef - Various,Sous Chef - Ski Season 2009-2010: Responsible to and assisting the Head Chef in all aspects of kitchen management while catering for 50-160 guests. This includes all aspects of staff management, maintaining accurate accounts, menu planning, ordering, stocktaking and budget control. Maintaining the health and hygeine within our hotel kitchens is also of paramount importance and as a Sous chef you would be helping with the implementation and monitoring of full HACCP proceedures within the kitchen - this is a legal requirement. Our kitchen brigades vary depending on the size of the hotel, the smallest being 3 chefs and the largest up to 11 plus the kitchen porters whom you would also be accountable for, alongside the Head Chef. Sous Chef Requirements: You will ideally be professionally qualified, with a strong ALC background and supervisory experience. Please note the Basic Food Hygiene Certificate is essential. The Package: In addition to a fun and rewarding season in a great location we offer an excellent package including: *Use of watersports and activity facilities (summer) *Season's lift pass and ski / boot hire (winter) *Accommodation *All meals *Travel to and from resort *Medical insurance *Uniform *Discounted drinks *Weekly wage (starting from £50 net per week). We offer you the opportunity to learn or improve your ability in waterskiing, wakeboarding, sailing, windsurfing, kitesurfing, tennis, scuba diving or snow boarding and skiing. Working for Mark Warner is a great opportunity to meet new, like minded people and gain valuable life skills. You may discover you enjoy the lifestyle so much, you want to follow a career with us. If you prove yourself, we offer excellent opportunities for progression and development. Please send your CV to the contact e-mail or apply online. You MUST HAVE and EU/UK passport and permanent UK bank account, NI number and UK address to be considered. REF: wsc081; Salary: Monthly Wage - Accommodation/food/ski pass included; Contact: Lesley Crook; Telephone: 0871 703 3955; E-Mail: recruitment@markwarner.co.uk
Sous Chef - Various,Sous Chef - Ski Season 2009-2010: Responsible to and assisting the Head Chef in all aspects of kitchen management while catering for 50-160 guests. This includes all aspects of staff management, maintaining accurate accounts, menu planning, ordering, stocktaking and budget control. Maintaining the health and hygeine within our hotel kitchens is also of paramount importance and as a Sous chef you would be helping with the implementation and monitoring of full HACCP proceedures within the kitchen - this is a legal requirement. Our kitchen brigades vary depending on the size of the hotel, the smallest being 3 chefs and the largest up to 11 plus the kitchen porters whom you would also be accountable for, alongside the Head Chef. Sous Chef Requirements: You will ideally be professionally qualified, with a strong ALC background and supervisory experience. Please note the Basic Food Hygiene Certificate is essential. The Package: In addition to a fun and rewarding season in a great location we offer an excellent package including: *Use of watersports and activity facilities (summer) *Season's lift pass and ski / boot hire (winter) *Accommodation *All meals *Travel to and from resort *Medical insurance *Uniform *Discounted drinks *Weekly wage (starting from £50 net per week). We offer you the opportunity to learn or improve your ability in waterskiing, wakeboarding, sailing, windsurfing, kitesurfing, tennis, scuba diving or snow boarding and skiing. Working for Mark Warner is a great opportunity to meet new, like minded people and gain valuable life skills. You may discover you enjoy the lifestyle so much, you want to follow a career with us. If you prove yourself, we offer excellent opportunities for progression and development. Please send your CV to the contact e-mail or apply online. You MUST HAVE and EU/UK passport and permanent UK bank account, NI number and UK address to be considered. REF: wsc081; Salary: Monthly Wage - Accommodation/food/ski pass included; Contact: Lesley Crook; Telephone: 0871 703 3955; E-Mail: recruitment@markwarner.co.uk
Sous Chef - Various,Sous Chef - Ski Season 2009-2010: Responsible to and assisting the Head Chef in all aspects of kitchen management while catering for 50-160 guests. This includes all aspects of staff management, maintaining accurate accounts, menu planning, ordering, stocktaking and budget control. Maintaining the health and hygeine within our hotel kitchens is also of paramount importance and as a Sous chef you would be helping with the implementation and monitoring of full HACCP proceedures within the kitchen - this is a legal requirement. Our kitchen brigades vary depending on the size of the hotel, the smallest being 3 chefs and the largest up to 11 plus the kitchen porters whom you would also be accountable for, alongside the Head Chef. Sous Chef Requirements: You will ideally be professionally qualified, with a strong ALC background and supervisory experience. Please note the Basic Food Hygiene Certificate is essential. The Package: In addition to a fun and rewarding season in a great location we offer an excellent package including: *Use of watersports and activity facilities (summer) *Season's lift pass and ski / boot hire (winter) *Accommodation *All meals *Travel to and from resort *Medical insurance *Uniform *Discounted drinks *Weekly wage (starting from £50 net per week). We offer you the opportunity to learn or improve your ability in waterskiing, wakeboarding, sailing, windsurfing, kitesurfing, tennis, scuba diving or snow boarding and skiing. Working for Mark Warner is a great opportunity to meet new, like minded people and gain valuable life skills. You may discover you enjoy the lifestyle so much, you want to follow a career with us. If you prove yourself, we offer excellent opportunities for progression and development. Please send your CV to the contact e-mail or apply online. You MUST HAVE and EU/UK passport and permanent UK bank account, NI number and UK address to be considered. REF: wsc081; Salary: Monthly Wage - Accommodation/food/ski pass included; Contact: Lesley Crook ; Telephone: 0871 703 3955; E-Mail: recruitment@markwarner.co.uk Sous Chef - Birmingham,Junior Sous Chef Popular Mailbox restaurant requires a reliable, passionate and experienced individual to support the Head Chef. This role will involve Head Chef support and cover of days off / holiday, ordering and stock taking, leading a brigade in daily tasks such as prep levels, smooth running of service times, training and coaching team, maintaining cleanliness standards and adhering to our food safety standards Salary: Negotiable; Contact: Steve Bould / Chris Bidmead; Telephone: 0121 6321250; E-Mail: haha.birmingham@bayrestaurantgroup.com Sous chef - Birgham,We are currently looking for a sous chef to join our friendly team at this busy local pub in the Scottish Borders. A love of fresh food, and high standards a must. Accomodation can be provided. Immediate start. Salary: £18,000.00; Contact: Pauline Bispham; Telephone: 07798573542; E-Mail: fishermansarmsmanager@yahoo.co.uk Sous Chef - Genova,This is a great opportunity for a driven and experienced English Sous Chef to join our multicultural team on board Costa Cruise ships. The role involves cooperating with the Executive Chef suggesting typical English dishes to be included in the restaurant menus, setting up complete English menus for special evenings on board, organizing and supervising an English“corner” in the buffet area. The ability to work in all kitchen sections is a must. Salary: Good package (salary+ bonus; Contact: Arianna Fanelli; Telephone: ; E-Mail: recruiting@costa.it Sous chef - Llandysul,Assist Head Chef in daily chefing duties and take his place in his absence. To include: preping, organising the pass, during service, ordering and managing other staff Salary: Dependant on experience; Contact: Sara Beechey; Telephone: 01239 654510; E-Mail: sarabeechey@hotmail.com sous chef - london,Sous chef - Gastro pub central London The Green in Clerkenwell, Central London is seeking a very talented sous to back up our brilliant head chef. Within a beautiful environment and utilising the very best ingredients we offer a short and seasonal menu with a British bias. Service is professional, unpretentious and friendly, we are a great pub that happens to do fantastic food. Our kitchen is staffed by a small team; we are looking for someone with the strength and knowhow to confidently lead a service in the absence of the head chef. If you like the look of what we do, want to join our small team and help us to build upon excellent foundations, please do get in touch. Please email a covering note and C.V. to chassilver@hotmail.com Please only apply if you are a team player, passionate about what you do, believe in offering the best and understand that hard work and commitment are required. I look forward to hearing from you. Charles Salary: 22 - 24k; Contact: charles silver; Telephone: 07816674155; E-Mail: chassilver@hotmail.com Sous Chef - Halifax,Dedicated ambitious Sous chef to work alongside like minded people. Pay will be determined on knowledge & experience Salary: 20K - 25K +; Contact: Chris Turczak; Telephone: 01422 300175; E-Mail: tylerprojects@btinternet.com Prev ::: Next ::: |
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