Sous Chef

Holiday Inn Kensington High Street; Greater London; On-site; GBP 20,000 - 25,000; Full time

Job summary

A leading hotel chain in Greater London is seeking kitchen staff to ensure exemplary food hygiene standards and manage customer requests. Responsibilities include maintaining cleanliness, food preparation, training staff in coordination with the Head Chef, and adhering to health and safety protocols. This role requires great attention to detail and a commitment to hospitality, ensuring that every guest has a pleasant experience.

Responsibilities

• Anticipate customer needs and manage staffing levels.
• Ensure food hygiene standards and proper service.
• Implement training with the Head Chef as necessary.
• Report health and safety hazards immediately.

Job description

PRIMARY RESPONSIBILITIES

General

• To anticipate customer needs by continuous improvement of existing offering and development of newness. To report all disciplinary and grievance matters immediately to the Head Chef To inform the Head Chef of any irregularities in the conduct and / or appearance of staff from another department. To ensure that the Kitchen and Staff Canteen are regularly cleaned and are tidy at all times. Ensures that stock and linen are properly used to prevent soiling, damage and wastage. To handle all guests’ requests, queries and complaints, in a courteous, prompt and discrete manner. To arrive for work at the time specified on the Rota, correctly dressed for duty, as per the laid down procedure. To be fully conversant with all Hotel and Departmental policies and procedures. To manage staffing levels and to make adjustments as required. To assist in the recruitment and selection of people according to the hotel’s recruitment and selection policies, procedures and guidelines.

Food quality

• To ensure that food hygiene standards are exemplary at all times so that legal and company requirements are met.
• To ensure that correct mis-en-place has been effected before service and that the staff are completely familiar with the production of dishes on the menu.
• To ensure the correct preparation, presentation and service of dishes to the guests and also the staff restaurant according to the standards of the hotel.
• To order, receive and store all food commodities and related supplies in accordance with company specifications.
• Swabs and other required procedures are carried out according to company standards Best practice is adapted to suit the hotel’s operation Working practices are demonstrated during every shift
• Personal inspection and monitoring of buffet display Personal inspection of service at the carvery There is no shortage Service is calm and organised Presentation standards and SOPs are in place to support current menus

Training

• To work in conjunction with the Head Chef to implement re‑training or additional training when a need is identified.

Health and Safety

• Report to the Department Health and Safety Representative or Security Officer any Health and safety hazards. Report immediately to the Security Office any accidents that may occur. In the case of fire or bomb threats, assists in the clearing of all occupied rooms to ensure that all guests are roused. In case of fire, bomb emergencies, assists in evacuating staff and guests in their area to the assembly point.

Additional duties

• Comply with set standards of behaviour, discipline and appearance within the hotel. Comply with the Hotel's Health, Safety and Hygiene policy. Perform related duties in the Kitchen and related departments and special projects as assigned. Comply with the Hotel and Departments Environmental procedures To carry out any additional task deemed reasonably by the Manager.

We genuinely care about people and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all hotels :