Junior Sous Chef All-day dining The Savoy Hotel
Junior Sous Chef All-day dining The Savoy Hotel
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Job Description
Job title: JuniorSous Chef
Department:Allday dining F&B
Inspired & supported by:Sous Chef
Salary: 49940 including service charge for 48hour contract
Your purpose will be:To assist the Sous Chef in the smooth running of the kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards. Together with the Sous Chef to supervise and coordinate the kitchen service with other departments. Together with the Sous Chef to deal with staff queries solving any problems concerning the kitchen or staff canteen. To coordinate and execute training of kitchen staff. To be able to motivate staff. To cook any food daily according to business requirements.
You will be accountable for:
To interact with individuals outside the hotel
To coordinate functions and activities with other Food & Beverage department
To handle payroll and holiday organisation
To assist the Sous Chef in quality levels of production and presentation
To work actively in cost control and implementing standards
To assist in Personnel related matters
To carry out departmental training where necessary
To deputise the Executive Chef in his absence
To control all aspects of food outlets in the Sous Chefs absence
To be actively involved in Health & Hygiene matters
To promote quality throughout the hotel in all areas of food
To ensure that room service is of the best in quality temperature and service
To ensure that canteen food for colleagues is always get varied interesting well cooked and well balanced cuisine
To carry out daily work to exceed guest expectations
To ensure the smooth running of the day to day operations in the kitchen
To strive to deliver the highest quality of food and service
To adhere to all legal requirements regulations and guidelines
Occasional Duties
To carry out annual appraisals on all team members
To conduct departmental orientation for all new team members
To liase with the Training and Quality Assurance Manager on departmental training needs
To carry out any other reasonable requests as directed by your manager
Health & Safety
To be aware of and comply with safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual as applicable to your place of work. This will include your awareness of any specific hazards at your work place
To be aware of and comply with Food Acts.
To wear any appropriate protective clothing provided by or recommended by the Hotel.
To report any defects in the building plant or equipment according to the Hotel procedures.
To ensure any accidents to colleagues guests or visitors are reported in accordance with Hotel procedures.
To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning fire health & safety.
To attend any training deemed appropriate by your Head of Department
Qualifications :
What you will need to do this role:
46 years experience in the Hospitality Industry.
Outstanding communication skills both written & verbal.
A confident & dynamic speaker able to communicate and interact effectively with all levels of an organization.
Enthusiastic and positive personality with the ability to build trusting relationships with others.
Proven organizational skills works well on their own. Able to set and meet deadlines with quality results.
Applicable job related skills as per Accountable Duties.
Please note that we believe in flexibility and multiskilling and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.
Remote Work :
No
Employment Type :
Fulltime
Employment Type
Full-time
