Sous Chef at an Annual salary of £27,000

Salary Details

Salary Description: Competetive Salary Offered

Job Description For Sous Chef at an Annual salary of £27,000

Novotel Birmingham Airport

Job Description

Overview of duties

Guarantees a high standard of culinary services offered to guests,

Is able to innovate and diversify services offered to guests,

Along with the Head Chef manages and motivates the kitchen staff in order to offer a high standard of service to guests,

Is responsible for food hygiene, safety and quality in the hotel,

Main Responsibilities

Customer relations

Adapts to any specific requests made by guests,

Heeds any remarks made by guests,

Makes suggestions for tailor-made services on offer at the hotel

Ensures smooth operation of the Kitchen, in the absence of Head Chef

Professional techniques / Production

Helps prepare dishes in line with activity and consumption forecasts,

Prepares dishes and/or supervises preparation,

In conjunction with the Head Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc,

In conjunction with the Head Chef and F&B Manager, helps prepare the menus and à la carte choices,

Updates the cooking instructions and ensures they are duly applied,

Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes,

Team management/ Human Resources

Live and Breath Service Attitude

Develops team spirit and motivation by creating a good working atmosphere,

Organises the welcome and integration of new employees,

Runs basic and advanced training for team members,

Helps prepare the work schedules in line with activity forecasts,

Prepares the training plan together with the Head Chef and tracks implementation,

Applies labour legislation,

Commercial / Sales

Keeps track of trends in the restaurant market,

Makes suggestions to the Head Chef in order to adapt the offer to changing customer expectations,

Regularly assesses the quality of services based on guests' remarks and quality audits,

Management and administration

Orders merchandise in compliance with the group's purchasing policy (REGAL), giving priority to orders via ACCORSHOP,

Manages stocks and supplies,

Helps manage headcount to improve "prime cost",

Respects the productivity ratios as budgeted,

Takes part in inventories,

Contributes to the improvement of costs and ratios while maintaining the high standard of service,

Hygiene / Personal safety / Environment

Ensures that the equipment and appliances are used correctly in line with safety instructions,

Ensures the respect and due application of the rules of hygiene (HACCP standards etc),

Helps the Head Chef prepare an action plan following the hygiene analysis results and tracks implementation,

Checks that employees' uniforms are clean and in good condition,

Applies and ensures application of the hotel's security regulations (in case of fire etc),

Respects and ensures respect of the hotel's commitments to the "Environment Charter" (saving energy, recycling, sorting waste etc),

Work Experience

Skills / Qualities

Guest oriented,

Entrepreneur,

Attention to cleanliness and hygiene,

Leadership,

A thorough and organised approach,

Ability to adapt,

Good training and knowledge transfer skill

Ability to work under pressure,

Responsive,

Creative and innovative

Benefits

AccorHotels Bienvenue Card - employee discount scheme, Accor Hotels bonus breaks, Friends and family rate,Staff meals and uniforms And still a lot more