The Bristol Hotel sits perfectly on the waterfront of the city’s vibrant harbour quarter, at the heart of a thriving restaurant and nightlife scene, while a myriad of designer stores, theatres and art galleries lie within easy walking distance.
Food at The Bristol Hotel is distinctly vibrant and delicious – every ingredient is sourced from a network of the finest West Country producers in both the exciting daily specials and the seasonally changing menu. Featuring the freshest fish and meat, cooked on the charcoal Josper grille, sumptuous desserts including homemade ice-cream and artisan cheeses. Every dish is classic with a contemporary flourish.
Sous Chef Position
Responsible for assisting the Executive Head Chef with managing all aspects of the kitchen, including co-co-ordinating the activities and training for all chefs, cooks and kitchen personnel to ensure a safe, efficient and profitable service. Maximise the profitability of the kitchen operation through effective cost controls. Maintain consistent standards of service, ensuring customer standards of service, ensuring customer satisfaction. Create a working environment that supports the organisational values.