Junior Sous Chef (Banqueting)

Accor; Camden Town; On-site; GBP 20,000 - 29,000; Full time

Benefits offered by this job

Bonus Breaks

Pension Scheme

Employee Benefit Card

Complimentary Meals

Wellness Perks

Employee Assistance Programme

Annual Leave

Job summary

Pullman London St Pancras is seeking a Kitchen Supervisor to assist the Executive Head Chef in overseeing all kitchen operations, cost controls, and staff performance. You will help drive food quality, hygiene, and guest satisfaction while supporting menu development and pricing decisions.

This role offers a hands-on leadership position within a luxury hotel on a shift basis. Applicants should be eligible to work in the UK; the position offers hourly pay of £17.70 plus service charge, with

Responsibilities

• Supervise kitchen staff and control costs to maximise F&B profit.
• Monitor production quality, guest satisfaction, and hygiene.
• Assist in menu development and pricing with managers.
• Support staff recruitment, training, and appraisals.
• Ensure compliance with safety procedures and standards.
• Provide daily updates to the Executive Head Chef on operations.

Job description

Company Description

"Why work for Pullman London St Pancras?
We welcome you as you are! We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore limitless possibilities within the company.By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS"

Job Description

SCOPE AND GENERAL PURPOSE OF JOB

Under the general guidance and supervision of the Executive Head Chef, and within the limits of established Pullman policies and procedures, assists in overseeing and directing all aspects of the kitchen operation.

MAIN RESPONSIBILITIES

• Assists the Executive Head Chef in supervising the functioning of all kitchen employees, facilities, costs to ensure maximum Food and Beverage departmental profit is achieved.
• Assists the Executive Head Chef in controlling and analyzing, on an on-going basis, the following:
• Quality levels of production and presentation including employee cafeteria
• Guest satisfaction
• Operating/payroll/food costs
• Cleanliness, sanitation, and hygiene
• Ensures optimum performance in all of the above areas as assigned.
• Assists the Executive Head Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations.
• Conducts, under the guidance of the Executive Head Chef, such functions as interviewing, hiring specific levels of employees, employee orientation, performance appraisals, coaching, and counseling if necessary to ensure appropriate staffing and productivity.
• Assists the Executive Head Chef in conducting formal and on-the-job training sessions for kitchen employees.
• Assists the Executive Head Chef in the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager, Restaurant Manager and Conference and Banqueting Manager, by taking into consideration the following:
• Local requirements
• Market needs
• Competition
• Trends
• Recipes
• Potential costs
• Availability of Food and Beverage products
• The Hotel Food Safety Policy and Procedures
• Assists the Executive Head Chef in the completion of market lists in accordance with Pullman quality and quantity standards. Checks perishable food items received for quantity and quality standards.
• Informs on a daily basis the Executive Head Chef of all relevant information in operational and personal matters, including information, which does not require the Executive Head Chef’s action.
• Assists the Executive Head Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Performs related duties and special projects as assigned.

GENERAL RESPONSIBILITIES

1. To attend any meeting or training sessions as required by management.

2. To be conversant with:

• The Hotel Fire Procedures
• The Hotel and Company Security Procedures
• The Hotel Health and Safety Policy and Procedures
• The Hotel facilities and attractions
• Current Licensing regulations (Food and Beverage Service department only)
• Hotel operation standards and department procedures
• Short and long term marketing promotions

This job description has been drafted as a guide to the purpose and main duties of the job as it exists currently. Pullman London St Pancras relies on the flexibility of its staff to ensure the continuity of the high standards currently being achieved. It is not intended as a wholly comprehensive or permanent schedule of duties and it does not form part of the contract of employment. The Company reserves the right to amend this job description from time to time to accommodate the requirements of the business and the evolving nature of the role.

Additional Information

• Bonus Breaks: Enjoy two complimentary oneor two night staysper year at other Accor properties across the UK
• Pension Scheme: Secure your future with our contributory pension plan
• Employee Benefit Card: Take advantage of discounted rates at Accor Hotels worldwide
• Complimentary Meals: Free meals provided whilston duty
• Wellness Perks: Free access to the hotel gym
• Employee Assistance Programme:Confidential support available 24/7
• Annual Leave: Up to 33 days of annual leave per year (including public holidays)

Salary: £17.70 per hour (£35,895 per annum) plus Service Charge

The successful candidate must already have eligibility to work in the UK