Sous Chef

Accor; Long Eaton; On-site; GBP 30,000 - 42,000; Full time

Job summary

Novotel Nottingham Derby is seeking a Kitchen Operations Leader to direct the Kitchen Brigade, oversee daily operations and maintain high standards of service in a busy hotel environment.

You will ensure food quality, cost control, and compliance with Health, Safety and Hygiene regulations, while collaborating with other departments to deliver exceptional guest experiences.

Job description

Novotel Nottingham Derby is a 4-star hotel located in Long Eaton, between Nottingham and Derby. Also, just off junction 25 of the M1.

Offering newly refurbished rooms with king-sized beds as standard also family rooms available, our features which we have a lovely restaurant and a lobby bar.

Job Description

Responsibilities

• Kitchen Operations & Leadership: Maintain absolute control over all aspects of daily kitchen operations and direct the Kitchen Brigade with authority and professionalism.
• Food Quality & Standards: Oversee the preparation and service of all cuisine to ensure strict adherence to established quality standards and specifications.
• Facility Inspections: Conduct regular and thorough inspections of kitchen and food preparation areas to maintain compliance with operational standards.
• Food Cost Management: Exercise rigorous control over all food items issued from the kitchen and actively manage food cost percentages within budgetary constraints.
• Order Accuracy & Portion Control: Guarantee that all orders are prepared precisely according to specifications and enforce strict portion control protocols, investigating and addressing wastage incidents immediately.
• Inventory & Storage Management: Supervise the secure storage of all food items, implementing correct stock rotation procedures and maintaining maximum security protocols at all times.
• Goods Receiving & Verification: Inspect all delivered goods against documentation, verifying both quantity and quality to maintain cost efficiency and standards.
• Interdepartmental Communication: Foster and maintain effective communication channels between the kitchen and all hotel departments to ensure seamless operations.
• Health, Safety & Compliance: Demonstrate comprehensive awareness of and strict compliance with Health and Safety Act requirements, Food Hygiene Regulations, and all company-mandated safe working practices.
• Protective Standards: Wear all appropriate protective clothing as provided or recommended by the company.
• Facility Maintenance Reporting: Report any defects in building infrastructure or equipment promptly according to established hotel procedures.

Qualifications

Worked in a similar environment NVQ in a kitchen qualification HACCP and COSHH Demonstrate knowledge of a busy working kitchen and Banqueting operation

Additional Information

Must have enthusiasm and passion for food Must be punctual and reliable Be self-motivated