Built in 2001, the Arora Hotel Gatwick/Crawley is situated in the heart of Crawley town centre connected to Crawley railway station. With 432 guest rooms Arora Gatwick is a 4 star deluxe hotel with 12 meeting and conference rooms. The Hotel features outdoor fountains at the entrance and a stunning 4 storey waterfall cascading in the atrium and terrace garden. The hotel is well connected to Gatwick Airport and major road links to M23/A23 and M25. We have an exciting opportunity for a Jr Sous Chef to join the growing team. Do you want to be a part of a great company? When it comes to customer service, creating a truly welcoming environment and combining this with superb facilities for our guests whether travelling on business or leisure, Arora Hotels really do stand out from the crowd. As the Jr Sous Chef you will assist the Executive Chef to ensure the overall efficient and effective management of the kitchen whilst driving sales and ensuring quality of product and resource to the highest standard. Duties and Responsibilities of the Jr Sous Chef - Participate in the planning and costing of menus - Ensure that outstanding culinary technical skills are maintained - Assist with organizing special events and special food promotions - Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends and m
The Role: To translate the concept and ideals of Jamie Oliver’s Diner into a successfully operating, team-focused, restaurant & kitchen where food quality is world class and is delivered to this standard consistently without compromise. Understand the magic that is Jamie’s and pass this on – to create unforgettable experiences. To support the Head Chef and to work with the team to create and maintain a happy working environment within our family culture - your opportunity to learn, grow and develop. Embrace it with us! Responsibilities: To uphold world class standards of food quality at all times, paying meticulous attention to detail to ensure that all dishes are delivered according to spec. To assume overall responsibility and support the Head Chef for the smooth running of the kitchen and the implementation, evolution and ongoing improvement of standards and profitability. To deliver, monitor and encourage the consistent and structured training of all new staff and also, their on-going training & development. Working with the Head Chef and Junior Sous chefs, responsible for ensuring that the weekly stock take is completed and monitored. Support the Head Chef in driving and motivating the senior kitchen team and the brigade towards consistently achieving GP and report accurate food GP to the General Manager. Responsible for ensuring that every special produced f
line chef be you. be a wagamama line chef no previous catering experience is required…just a positive attitude as full training will be given being a wagamama line chef means being part of the team that brings our kitchens to life. it means working quickly in a busy environment to create beautiful, fresh dishes for our guests as a wagamama line chef you will own your station, keeping it clean, ensuring that you have prepped the correct amount of fresh food, and that every dish you create is perfectly made to wagamama standards working at wagamama is more than a job, it’s a career. as a line chef we will offer you a fantastic training programme, brilliant hourly rate, a share of staff tips, a free meal on every shift, amazing staff parties and loads of opportunities for growth and progression it doesn’t matter to us what you look like or where you’re from, we inspire our line chefs to spread positivity, embrace change and celebrate their individuality...................... be you. be wagamama
sous chef be you. be a sous chef being a brilliant sous chef at wagamama means being the person who runs a brilliant shift and brings our kitchens to life. you will be an expert in caring for your team, embracing change and helping create a positive culture where everyone aims to perform better. you’ll have the highest standards and ensure you and your team always deliver the highest quality fresh dishes for our guests even on the busiest shifts! communicating brilliantly with your team is important to you and you will own everything you do - whether you’re emphasising the importance of smashing targets, minimising wastage, or passing on your technical skills, it’s all about becoming a better leader. you will be an expert on all four stations and help your head chef to ensure you always have the right people on the floor at the right time. wagamama has the highest standards and you’ll take responsibility for leading your team to achieve these so maybe you’ve never cooked japanese or asian food – not a problem! we will teach you all you need to know! it doesn’t matter to us what you look like or where you’re from. in fact, we love people who have the confidence to be themselves and think for themselves............. be you. be wagamama working at wagamama is more than a job,
A Sous Chef will work closely with the Executive Chef to manage all aspects of the kitchen to deliver an excellent Guest and Member experience while managing food provisions, assisting with guest queries, and controlling costs. What will I be doing? A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage all aspects of the kitchen including operational, quality and administrative functions Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation Assist in positive outcomes from guest queries in a timely and efficient manner Ensure food stuffs are of a good quality and stored correctly Contribute to menu creation by responding and incorporating Guest feedback Ensure the consistent production of high quality food through all hotel food outlets Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources support the business needs through the effective management of working rotations Support brand standards through the training and assessment of the
The Role: To translate the concept and ideals of Jamie Oliver’s Diner into a successfully operating, team-focused, restaurant & kitchen where food quality is world class and is delivered to this standard consistently without compromise. Understand the magic that is Jamie’s Italian and pass this on – to create unforgettable experiences. To support the Sous Chef and to work with the team to create and maintain a happy working environment within our family culture - Jamie’s Diner is yours – your opportunity to learn, grow and develop. Embrace it with us! Responsibilities: To uphold world class standards of food quality at all times, paying meticulous attention to detail to ensure that all dishes are delivered according to spec. To demonstrate, execute and train world class standards of food safety, ensuring our kitchens exceed legal requirements in this area. Support the Head Chef and Sous Chef in the smooth running of the kitchen and the implementation, evolution and on-going improvement of standards and profitability. To deliver, monitor and encourage the consistent and structured training of all new staff and also, their on-going training & development. Work with the Head Chef and Sous Chef, responsible for the implementation and consistent employment of all systems, checklists, line checks and pre / post shifts kitchen audits which will ensure our compliance with the hig
Requirements Do you have a passion for food? Do you enjoy working in a fast paced environment whilst developing your own team? Do you have experience of working in a busy kitchen with a well-respected brand? Do you strive to join an inspirational and growing business? The Role As Head Chef you will responsible for:- The development and smooth operation of the busy kitchen operating with emphasis on quality and presentation within the guidelines of standardised menus. You will be commercially savvy and focus on maximising every opportunity to ensure profit and cost margins are met and consistently kept in line with budget. Menu planning, cost control and control budgets and costs to ensure food cost is achieved and costs such as payroll are flexed to revenue. Recruitment training and development of the team to consistently meet the expected standards and who are motivated and satisfied. Implementing and maintaining the strictest controls of food safety/health & safety to ensure statutory compliance. The Person You will already be a Head chef or Senior Sous in a branded high volume environment and a Level 3 of Food Hygiene Certificate would be an advantage. In addition you will have a great personality, be results driven, and be able to inspire and motivate the team during pressured times, ensurin
Head Chef / Kitchen Manager vacancy: Vintage Inns are looking for an experienced Head Chef to lead the team at Ye Olde Six Bells in Horley. Our quaint country inn is reputed to be the second oldest pub in the country with origins dating to the 9th century. A country pub oozing rural charm and rustic character, our picturesque surroundings provide the perfect backdrop for savouring the hearty, seasonal pub-food on our menu, and the carefully nurtured cask ales and fine wines gracing our bar. This is a fantastic opportunity for a current Head Chef who is looking for their next step and who wants to work for a company with great benefits and career progression. Head Chef / Kitchen Manager role: Overseeing food ordering Food preparation Delivery of operations Managing a team Stock control Conforming at all times with health and hygiene regulations Dedicating time to develop your team using our tailored development framework You’ll train, motivate and inspire your team to deliver an efficient food operation and be responsible for the kitchen’s financial performance which can lead to attractive rewards. What we can offer you: Holiday Career progression Cycle to work scheme Childcare vouchers Pension scheme Share incentive scheme High-street retail vouchers and discounts 33% off all Mitchells
We are looking for an experienced Chef de Partie to join the crew at The Fox Revived, near Horley. Despite only being three and a half miles away from Gatwick airport, The Fox Revived is a proper country pub nestled in rural Surrey overlooking the beautiful Surrey Hills. The role As a Chef de Partie you'll have the opportunity to gain experience working across all areas of the kitchen and will be key in supporting the Sous Chefs and Head Chef in a range of duties including: · fresh food preparation · menu design · ordering · stock control · meeting food safety and cleaning standards We encourage all our chefs to embrace our food culture and take part in menu development so you’ll have the chance to submit your own ideas for new dishes on our regularly changing menu. The potential here is enormous and we’re looking for an ambitious and committed chef with a passion for fresh food. We provide all our chefs w
The Copthorne Hotel London Gatwick is seeking an experienced Chef De Partie who will be responsible t o assist the Cluster Head Chef to lead and organise the Kitchen brigade to maintain the high standards required.To deputise in the absence of the Cluster Head Chef and carry out his/her duties. As Chef de Partie your key responsibilities include: · To supervise, direct and participate where necessary in the preparation and cooking of all food items. · To ensure that all purchasing is placed with the Cluster Head Chef. · To receive stock, checking thoroughly for quantity and quality, to report to the Cluster Head Chef any substandard items. · To ensure an efficient system for storage of all food items received. · To keep all food wastage to a minimum and report any excess wastage to the Head Chef. · Prepares dish specification for all menu items enabling accurate costings to be made. · Ensures
The Copthorne Hotel London Gatwick is seeking an Commis Chef who will be responsible t o assist Chef de Partie in all areas of the kitchen as instructed and allow themselves to be trained as fully possible. As Commis Chef your key responsibilities include: Ensure working area is clean and tidy at all times. Personal Hygiene is always maintained. Always observe Health & Safety Regulations. To check deliveries of fresh / frozen produce and take temperatures of high-riskfoods and to pack away in plastic containers in designated refrigerators. Ensure that over or under preparation of production of food is kept to a minimum. To assist Chef de Parties as required in various sections of the kitchen. To learn from Senior Chefs cooking methods, working in a safe manner, carrying a log of recipes and training modules. Ensure good team spirit and high morale. To undergo training schedules as designated by senior members of staff.
We now have a great opportunity to recruit a Chef de Partie to join our large team at the Holiday Inn Gatwick Airport. As Chef de Partie, a good level of experience is essential! You will need at least 1/2 year’s proven experience working in a Hotel or Restaurant enviroment.We are looking for someone with excellent skills to ensure you deliver the responsibilities required to do your role, you must be able to work as part of team and rise to the many challenges a successful business brings. The ideal candidates will have a great personality, be confident, organised, and be motivated to deliver exceptional standards of work consistently. This is a great and exciting opportunity to join a great team of professionals and implement your passion into this successful coaching inn. In return we will offer you excellent opportunity grow further into your career and competetive package. We can offer upto 3 months complimentary accomodation for sutiable candidate.
Senior Sous Chef The Place Alexander House Hotel & Utopia Spa, part of Alexander Hotels a private group of quality hotels of distinction just outside London. 5 Star, Award winning Utopia Spa, 57 bedrooms including the new luxury Cedar Lodge development and a 2 bedroom self-contained Gatehouse are available for guests. 2 Award winning restaurants, Reflections Restaurant (2 Rosette x 60 covers), AG’s Restaurant (3 Rosette x 35covers) together with a range of conference and banqueting and private dining rooms catering for 8 to 95 guests. Please see our website for a full list of facilities and also to see sample menus for our restaurants and lounge operations. Join the senior team in our Kitchen Brigade of 18 Chefs creating award winning dishes across a range of fresh menu choices. Our Kitchen Brigade creates dishes for our 3 Rosette AG’s Grillroom, 2 Rosette Reflections Restaurant as well as our Banqueting, Room Service and Lounge operations. The Role Working with a team of 18 chefs and 5 Kitchen Porters See our website for the full range of menu choices being created
Kitchen Team Member Salary TBC + benefits + free food on your shift! We’re sure you’ll have seen a YO! kitchen before. You know, the exciting place in the middle of the conveyor belt where lots of tasty dishes are lovingly and skilfully prepared. This is your chance to enter the circle of trust and show us what you’ve got. Fresh fish isn’t the only thing on the menu either. It’s an environment where there’s an incredible amount to learn, see and do. And in return for your dazzling contribution, we’ll give you a clear path up the YO! ladder, together with a tasty salary and benefits package. Interested? Here’s what we’d like you to do: • Serve up some of the finest quality recipes this side of Japan • Do what the head chef tells you (at least until you get to be head chef) • Make the customers happy by giving them what they want – and more • Be clean, organised and meticulous to the point of obsession • Be happy and pleasant to work with – not too much to ask • Be funky (we’re not sure what this means but it sounds good) Of course, not just anyone can wander in and start throwing knives around. So we’d like: • Proven Kitchen experience - or something very similar • The ability to communicate well (sharp knives good; sharp tongues not so good) • A customer focus, remembering that the guy on the other side pays all our wages • A nice cool head even when things are manically busy • A good team spirit – it m
kitchen porter be you. be a kitchen porter our kitchen porters are an important part of our fast moving kitchen teams! wagamama kitchen porters support the chefs to create amazing dishes, keep the kitchen spotless, pot wash and help prep fresh food for a busy day as a wagamama kitchen porter you will always be looking to get involved. you care about your team and role model the wagamama values every day working at wagamama is more than just a job, it’s a career. as a kitchen porter we will offer you a fantastic training programme, brilliant hourly rate, a share of staff tips, a free meal on every shift, amazing staff parties and loads of opportunities for progression it doesn’t matter to us what you look like or where you’re from, we inspire our kitchen porters to celebrate their individuality......................be you. be wagamama
The Role To ensure that the kitchen operations run efficiently and maximum product quality is achieved Ensuring strict hygiene controls are kept in all kitchen areas under your supervision Planning and organising of workload and rotas Upholding the food GP target at all times and implementing profit protection where necessary Upholding and improving our green credentials through reduction of waste, recycling and reduction of commodity and consumables usage To assist the Head Chef with all aspects of kitchen reinvestment and maintenance To provide the Head Chef with menu preparation and pricing in line with the stated F&B objectives of the venue and the brand Develop new menus and food items to meet the taste and dining requirements of the clients Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises Instructing, briefing and supervising, chefs de partie, the brigade and the back of house employees on their daily tasks When required assist them and the preparation of food or cleaning tasks. Manage the preparation and presentation of food products to ensure quality at all times Ensuring that stock is purchased in a timely manner and within the group purchasing procedures with nominated suppliers Monitor and check guest satisfaction, guest areas and
Sous Chef - Horley - 4 Star Hotel - £32,000 Platinum Recruitment's Chef Division is currently representing a 4 Star Hotel in Horley and have a fantastic opportunity for a Sous Chef to join their team. Client This large 4 Star corporate hotel is part of a large Hotel Group that has a firm focus on providing an excellent service. This Hotel has over 800 rooms and holds regular functions and conferences. The hotel is part of a well-established, large group and offers excellent support with career progression and a multitude of company benefits. Role The new Sous Chef will be joining a talented and ambitious kitchen brigade and will work closely with the Head Chef. The candidate coming to this Hotel would preferably have previous experience working in a similar rosette or 4 Star environment. The Sous Chef will be responsible for the smooth running of their section and will work closely with the rest of the kitchen brigade to ensure smooth service. Benefits *Company benefits across the entire brand *Large company with great progression *Continuous training provided *Meals on duty are included *Uniform provided If you or someone you know would be interested in this Sous Chef role in Horley please get in touch with an up to date CV and contact number to find out more *Position Sous Chef *Salary £32,000 *Job Ref 901081 *Location Horley Due to the high level of
The Old House in Copthorne near Crawley is a true country pub, offering great food and drink and we are looking for a keen and enthusiastic Chef de Partie to join the brigade. DO YOU HAVE WHAT IT TAKES? Ideal candidates will have bags of drive and energy. If this sounds like you keep reading! We are looking for Chef de Partie who · Is reliable, conscientious and punctual · Has experience cooking from fresh · Has the confidence and ability to run a section smoothly · Takes pride in what they do and genuinely cares · Is mad about food and excited to learn new things · Is proactive and always busy at work · Able to adhere to company standards and procedures · Is willing to get stuck in wherever is necessary. Highly competitive rates of pay are offered as well as further opportunities for training, development and progression within a well-established and growing company. Live in available
An experienced Chef De Partie is required for a Fine Dining Hotel/Restaurant near Crawley. The kitchen has many accolades inclusive of Rosettes and located in a beautiful setting. This opportunity gives a chef the opportunity to utilise the freshest of ingredients to produce top quality food that focuses on clean strong flavours and beautiful presentation. You must be an all-rounder who is extremely driven and capable of taking control of the service and many covers in this fast paced environment. We'd also like you to demonstrate that you are driven, committed and not only keen to learn, but also to help those under you develop and flourish. Ideally have Rosette experience. Formal Chef qualifications Your personality and people skills are key to adapt to changing situations. You must have impressive service-standards and the ability to work well within a busy environment. You must be able to communicate effectively with the team and customers and develop and maintain high standards of service and dining. This role starts IMMEDIATELY potentially so if you have the above skill set please apply.
An experienced Senior Sous Chef is required for a Fine Dining Hotel/Restaurant near Crawley. The kitchen has many accolades inclusive of Rosettes and located in a beautiful setting. This opportunity gives a chef the opportunity to utilise the freshest of ingredients to produce top quality food that focuses on clean strong flavours and beautiful presentation. You must be an all-rounder who is extremely driven and capable of taking control of the service and many covers in this fast paced environment. We'd also like you to demonstrate that you are driven, committed and not only keen to learn, but also to help those under you develop and flourish. Must have Rosette experience. Must have a minimum of NVQ level 2 equilivant training. Your personality and people skills are key to adapt to changing situations comfortably and lead the junior team members. You must have impressive service-standards and the ability to work well within a busy environment. You must be able to communicate effectively with the team and customers and develop and maintain high standards of service and dining. This role starts IMMEDIATELY potentially so if you have the above skill set please apply.