Sous Chef

Accor Hotels; London; On-site; GBP 25,000 - 35,000; Full time

Job summary

Join a forward-thinking company in the hospitality industry, where you will play a crucial role in exceeding guest expectations and ensuring operational excellence. This position involves overseeing kitchen operations, managing staff, and implementing food safety standards. You will work closely with the Executive Chef to maintain high standards of food presentation and cost-effectiveness. If you are passionate about culinary arts and team management, this is the perfect opportunity to make a significant impact in a dynamic environment.

Qualifications

• Proven experience in managing kitchen operations and staff.
• Strong knowledge of HACCP procedures and food safety regulations.

Responsibilities

• Oversee stock management and minimize food wastage.
• Coordinate training and evaluate team performance regularly.
• Ensure compliance with food presentation and safety standards.

Skills

Team Management

Food Safety (HACCP)

Cost Management

Operational Efficiency

Communication

Education

Culinary Arts Degree

Food Safety Certification

Job description

Job Description

• JOB PURPOSE

Exceed guest expectations on the first attempt.

• EXECUTIVE RESPONSIBILITIES & EMPOWERMENT
• KEY OPERATIONAL RESPONSIBILITIES

Financial

• Oversee stock take and stock rotation for the assigned section.
• Monitor operations to minimize food wastage and maintain cost effectiveness and profitability in all areas.

Operational

• Check all equipment prior to service where applicable.
• Distribute work schedules appropriately and delegate tasks to meet deadlines set by Senior Management.
• Liaise with Restaurant Managers to facilitate service delivery and ensure standards are maintained.
• Monitor food presentation to ensure compliance with company standards and prescribed recipes.
• Record all recipes and update manuals as required to ensure comprehensive information is available in the kitchen.
• Oversee all front-of-house food setups to ensure they meet guidelines set by the Executive Chef.

• Organize rosters for casual, agency, and section staff as per guidelines.
• Promote teamwork to achieve departmental and company objectives.
• Monitor the quality and quantity of food products to ensure compliance with standards.
• Evaluate systems and procedures for continuous improvement.
• Ensure HACCP procedures are followed and records are maintained.
• Coordinate training with the training manager, ensure proper induction for new hires, and facilitate skill development and multi-skilling.
• Evaluate team members' performance periodically, motivate, and conduct appraisals.

• Ensure proper storage of galley equipment and accessories.
• Conduct regular operational and sanitation inspections.
• Enforce garbage separation standards.
• Plan and execute special menus as directed.
• Provide feedback to the chef.
• Monitor refrigeration temperature logs daily and follow up on equipment issues.
• Follow up on daily requisitions from kitchen outlets.
• Review food cost sheets and discuss issues with department heads to implement corrective actions.

Business Plan / Analysis

• Be aware of budgets and sales targets.
• Plan cost-effective proposals for banquets.

Team Management

• Ensure transparent and fair decision-making processes.

General Duties

• Maintain thorough knowledge of menus, recipes, and preparation techniques.
• Ensure ongoing and scheduled training for all galley staff.
• Have a thorough knowledge of HACCP procedures and regulations, and guide the team accordingly.
• Manage the team effectively.
• Analyze issues and handle them within company guidelines.