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The Ageas Bowl is looking to recruit two new members to its catering staff
Hilton at The Ageas Bowl is looking to recruit an Executive Head Chef and Sous Chef to its expanding team.
Comprising 171 bedrooms, the UK's first eforea and the largest meeting space in the region, Hilton at The Ageas Bowl is the hotel of choice for both the savvy business traveller who recognises and values true comfort, business convenience and assurance of quality and efficiency, as well as the leisure traveller who wants the combination of location, style and relaxation.
Its Sir Ian Botham-inspired restaurant, BEEFY'S, continues to build its reputation as one of the finest eateries on the South Coast - its breathtaking views and high-quality dishes uncompromising and unmistakeably British - with the hotel's sports bar, Lakeview, offering a relaxed dining experience.
Executive Head Chef
The Ageas Bowl is the iconic home of Hampshire Cricket, located on the outskirts of Southampton. The world-class venue, defined by its contemporary architecture, is set in 150 acres of landscaped grounds and is serviced by excellent transport links. The Ageas Bowl is a truly exceptional multi-purpose venue, capable of hosting events spanning from large regional exhibitions to intimate corporate breakfast meetings and almost any bespoke event in between.
This is a key management role within the hotel, managing a brigade of 16 and overseeing the food production, design and delivery for 3 outlets and a busy Banqueting department. The Executive Head Chef will support the Senior Management by ensuring the efficient and effective running of the kitchen team. Preparation and presentation of the food is of a high standard and complies with food safety regulations. With the overall responsibility for supporting, training and developing the kitchen team.
An essential element will be managing the costs both food and wages to assist the company achieve its budget.
Job Outline:
To ensure all food is served to the required company standard.
To implement new seasonal menus.
To ensure that a high standard of cleanliness is maintained in the kitchen operation.
To strive and anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction.
To ensure that you and your team are correctly uniformed, adhering to high personal hygiene standards.
To maintain a professional working relationship with the food service team.
To comply with all regulations as stated in the normal operating procedures.
To prepare and check the departmental rota to ensure that staffing levels are in accordance with the agreed budget. To adjust staffing levels, to meet business requirements.
When undertaking purchasing for the department that it is within the company guidelines. To participate in the monthly stocktake, to action any discrepancies immediately.
To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.
To abide by all company and legal food safety standards.
To ensure that all team members hold or receive appropriate food hygiene training.
Sous Chef
The Ageas Bowl is the iconic home of Hampshire Cricket, located on the outskirts of Southampton. The world-class venue, defined by its contemporary architecture, is set in 150 acres of landscaped grounds and is serviced by excellent transport links. The Ageas Bowl is a truly exceptional multi-purpose venue, capable of hosting events spanning from large regional exhibitions to intimate corporate breakfast meetings and almost any bespoke event in between.
Reporting to the Executive Chef this is a key role within the kitchen, working with two other sous chefs to manage a brigade of 16. The Sous chef will be responsible for ensuring the food production, design and delivery for the outlet that they are responsible for is at the highest possible standard whether in one of the 3 outlets or the busy Banqueting department. Assisting the Executive Head Chef by ensuring the efficient and effective running of the kitchen team. Preparation and presentation of the food is of a high standard and complies with food safety regulations. With the responsibility to support, train and develop the kitchen team.
An essential element will be managing the costs both food and wages to assist the company achieve its budget
Job Outline:
To ensure all food is served to the required company standard.
To implement new seasonal menus.
To ensure that a high standard of cleanliness is maintained in the kitchen operation.
To strive and anticipate customer needs wherever possible, and to react to these to enhance customer satisfaction.
To ensure that you and your team are correctly uniformed, adhering to high personal hygiene standards.
To maintain a professional working relationship with the food service team.
To comply with all regulations as stated in the normal operating procedures.
To carry out departmental welcome to the set company standard.
To assist in job chats with all new employees and to evaluate and action outcomes.
Assist in completing regular reviews and agree objectives set personal development plans.
Devise, agree and action training plans for the department, with Line Manager.
To incorporate all internal learning and development tools.
To prepare and check the departmental rota to ensure that staffing levels are in accordance with the agreed budget. To adjust staffing levels, to meet business requirements.
When undertaking purchasing for the department that it is within the company guidelines. To participate in the monthly stocktake, to action any discrepancies immediately.
To undertake all budgetary controls to achieve budgeted gross profit. Consideration given to stock control and rotation, purchasing, price and portion control, and wastage.
