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Company Description
Straton Hotel is a hospitality company located at Biggleswade, United Kingdom. The hotel serves guests visiting the local area, offering lodging, food, and beverage services in a welcoming environment. Team members work closely to deliver consistent, high-quality service and memorable guest experiences. The kitchen and restaurant are central to the hotel’s offering, providing fresh, well-prepared meals that reflect the standards of the property.
Role Description
The Sous Chef is a full-time, on-site role based in Hindhead, supporting the Head Chef in the daily operation of the kitchen. This role involves:
- Preparing and cooking menu items
- Ensuring consistent quality and presentation
- Maintaining high standards of food safety and hygiene
- Helping plan menus and specials
- Managing stock levels
- Assisting with ordering and cost control
- Overseeing kitchen staff during service
- Coordinating workflows
- Supporting training and development of junior team members
- Collaborating with front-of-house teams to ensure smooth service
- Responding to guest feedback related to food and dining
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Qualifications
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- Culinary skills: Demonstrated experience in preparing and cooking a variety of dishes in a professional kitchen, with strong plating and presentation skills.
- Ability to support menu planning, manage food stock and storage, and assist with inventory and cost control.
- Food safety and hygiene: Knowledge of food safety regulations, HACCP principles, and best practices for cleanliness and sanitation in a commercial kitchen.
- Team leadership: Experience supervising kitchen staff, delegating tasks, and supporting training and development in a fast-paced environment.
- Communication and collaboration: Strong communication skills and the ability to work effectively with both kitchen and front-of-house teams.
- Problem-solving and resilience: Capacity to remain calm under pressure, adapt to changing service demands, and resolve issues quickly during busy periods.
- Relevant education and experience: Formal culinary training or apprenticeship is preferred, along with prior experience in a Sous Chef or senior chef role.
- Flexibility: Willingness to work shifts, including evenings, weekends, and holidays, as required in a hotel environment.
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