Sous Chef

Sofitel London Heathrow; London; On-site; GBP 28,000 - 40,000; Full time

Job summary

Sofitel London Heathrow is seeking a passionate Sous Chef to oversee kitchen operations. The ideal candidate will maintain the highest standards of food hygiene, manage food preparation, and work under the Executive Head Chef's guidance. Join a prestigious establishment with opportunities for career advancement in a supportive environment.

Benefits

28 days holiday, enhanced after 5 years of service

Free meals on duty

Uniform offered and dry cleaned

Discounted employee friends & family rates

Employee assistance programme

Arora star employee recognition

Qualifications

• Experience in managing kitchen operations and food preparation.
• Ability to maintain high food quality and hygiene standards.
• Proficient in stock control and kitchen financial management.

Responsibilities

• Manage day-to-day kitchen operations and food service.
• Run the kitchen in the absence of the Executive Head Chef.
• Ensure adherence to food hygiene and health safety standards.

Skills

Food hygiene

Kitchen management

Stock control

Communication

Job description

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Holiday – 28 days holiday, enhanced after 5 years of service.

But there’s more...

• Free meals on duty.
• Uniform offered and dry cleaned.
• Discounted employee friends & family rates at Arora Hotels.
• Food and beverage discounts.
• Christmas gifts and employee parties.
• Introduce a friend scheme.
• Wage stream.
• Employee assistance programme.
• Arora star employee recognition.
• Long service recognition award.

About us...

Sofitel Heathrow is an award-winning hotel that is the perfect blend of style and convenience. With 605 spacious ensuite rooms plus a selection of restaurants and bars showcasing fresh international flavours. Our luxurious hotel is connected to terminal 5 and has spa and fitness facilities. The 45 meeting rooms include a flexible ballroom accommodating up to 1,300 delegates.

A bit about what you will do...

Sous Chefs in our team have a true passion for food and are responsible for the day-to-day management, preparation, and service of all food within the hotel. Ensuring that the highest standards of quality and service are maintained and that strict food hygiene controls are kept in all kitchen areas.

Ensuring the smooth running of kitchen operation.

Run the kitchen in the absence of the Executive Head chef.

Management of efficient stock control & procedures.

Ensuring all financial aspects of the kitchen management are adhered to and carrying out all costings within the budgeted guidelines.

Managing communication within the kitchen and with other departments.

Controlling food wastage.

Maintain the highest levels of food hygiene, health, and safety.

Support and monitor training and development of the kitchen team.

More about you...

Grow with us...

We are growing rapidly and with growth comes advancement opportunities. Being part of the Arora group, there are exciting opportunities for career progression and development across our properties and brands.