Sous Chef

AccorHotel; Newcastle upon Tyne; On-site; GBP 25,000 - 30,000; Full time

Job summary

A leading hospitality group in Newcastle upon Tyne is looking for a Sous Chef to manage daily kitchen operations in the absence of the Head Chef. The role requires overseeing food preparations, maintaining cost controls, and ensuring compliance with health and safety regulations. The ideal candidate should have relevant experience, a passion for food, and the ability to foster teamwork within the kitchen and with other departments. Flexibility in working hours is also a necessity.

Qualifications

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

Responsibilities

• Oversee daily kitchen operations and manage the kitchen brigade.
• Maintain food quality and safety standards.
• Control food costs and ensure proper stock management.
• Promote communication between kitchen and hotel departments.
• Comply with health and safety regulations.

Skills

Ability to work independently

Experience of a busy food operation within the last 2 years

Understanding of H&S regulations

Following food hygiene policy

Building rapport quickly with Senior Management

Positive approach to menu planning

Flair and enthusiasm with fresh ingredients

Education

NVQ in a kitchen qualification

HACCP and COSHH knowledge

Worked in a similar environment

Knowledge of a busy working kitchen and banqueting operation

Job description

Job Description

40-hr full time contract with competitive salary!

Duties include/Key areas of responsibilities:

• To be totally responsible for controlling all aspects of daily operation of the kitchen and the entire Kitchen Brigade in the absence of the Head Chef.
• To control the preparation and service of all food from the kitchen ensuring that it meets the agreed standards.
• To make regular inspection of the kitchen and food preparation areas.
• To maintain a strict control on all food items issued from the kitchen.
• To ensure that all orders are prepared according to the instruction on the appropriate check.
• To ensure portion control is strictly adhered to and action cases where wastage occurs and ensure a strict follow up and action.
• To ensure the storage of all food, ensuring correct stock rotation and maximum security at all times.
• To check all goods delivered against the relevant documentation and check also for quantity and quality.
• To assist in maintaining the food cost percentage within the budget.
• To ensure, encourage and promote communication links between the kitchen and other departments within the hotel at all times.
• To be aware of, and comply with, safe working practices as laid down under the Health and Safety Act.
• To be aware of and comply with Food and Hygiene Regulations.
• To wear any appropriate protective clothing provided by or recommended by the company.
• To report any defects in the building or equipment according to the hotel procedures.
• To ensure any accidents to staff guests or visitors are reported in accordance with the correct procedures.
• To attend company training if required to.
• To action any other reasonable requests made by management

Qualifications

Person specification:

• To be flexible
• Have a “can do” attitude

Skills and Abilities

• Ability to work independently
• Experience of a busy food operation within the last 2 years
• To have a thorough understanding of H&S regulations
• To be able to follow food hygiene policy require
• Ability to build rapport quickly with Senior Management
• A positive approach to menu planning and development
• Flair and enthusiasm of working with fresh ingredients

Education and Experience

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

Personal Qualities

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

N.B. This Job Description is intended to illustrate the main duties and responsibilities. It is not exhaustive of all aspects of the role of Sous Chef but serves as a guideline. You are advised that the duties and responsibilities may change from time to time.

Additional Information

Special Notice

During the course of duty you will have access to certain information which demands the utmost confidentiality and discretion must be exercised at all times.

Due to the nature of the industry, flexibility in working hours is essential.

Additional Information

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Role will include a variety of hours to cover the business which will include a mixture of service shifts across breakfast and evening's. Applicant ideally will have their own transport or be flexible to meet these requirements.