Salary: £25,000 - £28,000 DOE
At Port Lympne Hotel & Reserve we are recruiting a Sous Chef to work in our new Garden Room Restaurant. With a seasonal changing menu using fresh and robust flavours, championing local ingredients and produce from local suppliers and our kitchen garden.
We are looking for an ambitious Junior Sous Chef with a real passion for cooking. Previous experience within a fast paced, fresh food kitchen will be essential.
Assisting the Head Chef and Sous Chef in the supervision of the overall day to day kitchen operation.
Developing and creating seasonal dishes using produce from our kitchen garden.
Working closely with junior members of the kitchen to maintain kitchen standards.
Working 45 hours a week over five days which includes weekends and bank holidays.
All applicants must have the right to work in the UK.
To apply: Please use the form below or email a CV along with a covering email to email@example.com
Or post to: Human Resources, Port Lympne Reserve, Lympne, Kent, CT21 4PD.