Sous Chef
·Assist in the management of the restaurant, room service, and conference food service operations on a day-to-day basis.
·Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
·Ensure food standards, preparation, presentation and cooking techniques meet Hotel Standard guidelines and are maintained at that level. Work with the kitchen brigade and take corrective action where appropriate if standards are not met.
·Assist in the innovative, quality, value for money food which is presented and served in the most complimentary way.
·Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen brigade to meet Health & Safety regulations and HACCP food preparation guidelines.
·Assist to cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
·Work closely with the Head Chef / front of house to meet food and beverage operational objectives.
·Co-ordination of the stewarding team to meet the kitchen’s requirements.
·To take ownership of the department in the head chefs' absence.
·Assist to ensures the kitchen has a presence in operational meetings and committees
·Any other duties assigned by your manager.
Financial Responsibilities/Duties
·Maintain food costs at budgeted levels by careful preparation, service and storage of food product, assisting the head chef on shift or in their absence.
·Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities.
·Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling expenditure during the financial year, and the shopping basket.
·Facilitate in the smooth running of the department through adequate supply of materials, communication and equipment.
·Adhere to the department budget through the Purchase Order System and inventory controls.
·Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
Talent & Culture Responsibilities
Assist the Kitchen Management Team in the following:
·Establish on-going On Job Training Programs within the department to meet Hotel and Service Standards. Use Department Procedure Manuals as a base for all service procedures training.
·Induct new staff into the team, department and Hotel in the first week of their employment following guidelines. Ensure that all staff under your control carry out their duties in accordance with the Brand and Service Standards and Procedures Manuals.
·Effectively use the guest feedback to improve product and service delivery.
·Openly communicate with staff ensuring daily operational demands are met
Health & Safety
·Notify you Manager of any reason you may not be capable of performing your tasks safely.
·Participate in workplace consultation on matters pertaining to Occupational Health and Safety, as per the hotels agreed arrangements.
·Comply with safe work practices by following Health, Safety and Environment policies, including the use of safe manual handling techniques, safe use of hazardous chemicals and machinery, working at heights procedures, using protective clothing and safety equipment where available and necessary, maintaining a clean, tidy work environment, and any other safety practice promoted and required by the Hotel.
·Attend and actively participate in all OH&S training required of you by the Hotel, in the Head Chefs absence.
·Report any health or safety hazards, incidents and injuries to your Manager/Supervisor or Manager on Duty as soon as possible. Hazards may include unsafe working conditions, equipment and machinery faults or damage, and other housekeeping or maintenance needs that may affect the safety or any person/s at the Hotel. Ensure that the appropriate documentation is completed correctly, such as the Injury / Incident Form.
·Participate and contribute to the risk assessment process when requested by your Supervisor/Manager.
·Work cohesively in conjunction with the hotel’s rehabilitation program, as required.
·Maintain standards of hygiene for food handling and presentation as prescribed by council / legislative regulations.
·Be fully conversant with departmental fire and evacuation procedures.
·Ensure all equipment is kept in good working order and used only for the purpose for which it was intended. Report all broken or damaged departmental equipment to your supervisor and record on appropriate maintenance report form.
·Contribute to cost control through energy conservation, correct storage of all materials and use of equipment per operating standards and manufacturers specifications.
Systems & Procedures
·Log and inform your manager of any system problems. Suggest any improvements that could be made to improve existing systems and procedures.
·Follow policies and procedures outlined in the Manual, Departmental Service Standards / Procedures Manual.
·Complete all duties, and ensure a concise hand over.
Monitor and ensure compliance to all internal and external audits working to create and monitor
action plans. This to include 100% on the following.
- Logit compliance.
- Logit Dm.
- Logit weekly/monthly audits.
- Risk Assessments reviews and updates as necessary.
- Planday
- Statutory training
- Staff training
Customer Relations
·Provide efficient, friendly and professional service to all guests.
·Lead by example when attending to guest requests. Show efficiency in constantly striving to provide Total Customer Satisfaction.
·Take initiative to ensure that interactions with our customers (internal or external) are positive and productive, call the Manager on Duty if difficulties arise.
·Work together with trust so that colleagues and management meet the goals of the department/Hotel.
·Treat customers and colleagues from all cultural groups with respect, sensitivity and transparency.
·Take every opportunity to be a “salesperson” by active selling of special promotions and facilities available within the Hotel.
·Other
·Take responsibility to ensure all required tasks are completed accurately and within given time frames.
·Participate in scheduled training and development programs provided by the Hotel to improve self and department standards and attend departmental meetings as required.
·Ensure wherever possible that employees are provided with a work place free of discrimination, harassment and victimisation.
·Follow property procedures with respect to grooming, performance and conduct standards, occupational health and safety, emergency procedures and all other property policies and procedures as detailed in the employee handbook / department procedure manuals / company policy manuals.
·Ensure Hotel, Customer and Staff information or transactions are kept confidential during or after employment with the company.
·Any other reasonable request within your range of competence as required by your Supervisor or Hotel Management.
Job Types: Full-time, Permanent
Pay: £35,000.00 per year
Work Location: In person
