Junior Sous Chef (Banqueting)

Pullman Hotels & Resorts; Greater London; On-site; GBP 32,000 - 39,000; Full time

Benefits offered by this job

Complimentary meals

Discounted hotel rates

Pension scheme

Annual leave 33 days

Job summary

Pullman London St Pancras is seeking a kitchen supervisor to assist the Executive Head Chef in directing all kitchen operations. You will help manage staff, costs, and quality to achieve maximum profitability and exceptional guest satisfaction.

You will oversee training, menu considerations, and daily hygiene, safety, and standards adherence, ensuring excellent culinary execution and teamwork across the department.

Qualifications

• Oversee and assist in directing kitchen operations.
• Monitor costs and quality to maximize F&B profitability.
• Ensure guest satisfaction through quality and presentation.
• Develop staff through interviewing, hiring, and training.

Responsibilities

• Assist the Executive Head Chef in supervising kitchen staff and operations to maximize F&B profit.
• Monitor production quality and guest satisfaction, including cost controls and payroll.
• Ensure cleanliness, sanitation, and hygiene across kitchen areas.
• Assist in menu development and pricing discussions with managers.
• Conduct training, coaching, and performance appraisals for kitchen staff.
• Ensure compliance with fire, security, health and safety procedures.

Skills

Kitchen supervision

Food cost control

Guest satisfaction

Staff coaching

Job description

"Why work for Pullman London St Pancras?"\

"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

• c 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

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


• 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


• Hotel operation standards and department procedures


• Short and long term marketing promotions

Service department only

• Hotel operation standards and department procedures


• Short and long term marketing promotions

Additional Information

• Bonus Breaks: Enjoy two complimentary one or two night stays per 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 whilst on 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