Sous Chef (Bakery)

Accor Hotels; London; On-site; GBP 30,000 - 50,000; Full time

Job summary

An established industry player in hospitality seeks a dedicated Kitchen Manager to oversee operations and ensure compliance with food safety standards. This role involves managing kitchen staff, monitoring food quality, and implementing HACCP procedures. The ideal candidate will promote teamwork, develop cost-effective proposals, and ensure ongoing training for all kitchen staff. If you are passionate about culinary excellence and thrive in a fast-paced environment, this is the perfect opportunity for you to make a significant impact in a vibrant team.

Qualifications

• Strong knowledge of HACCP procedures and regulations.
• Experience in managing kitchen staff and operations.

Responsibilities

• Oversee stock management and ensure food quality standards.
• Coordinate training for new hires and ongoing staff development.
• Monitor operations to minimize food wastage and maintain profitability.

Skills

Team Management

HACCP Knowledge

Food Presentation Standards

Cost Management

Operational Monitoring

Education

Culinary Degree

Food Safety Certification

Job description

Job Description

• KEY OPERATIONAL RESPONSIBILITIES

Financial

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

Operational

• Check all equipment prior to service where applicable.
• Distribute work schedules and delegate tasks to meet deadlines set by Senior Management.
• Liaise with Restaurant Managers to facilitate service and maintain standards.
• Monitor food presentation to ensure compliance with company standards and recipes.
• Record and update all recipes in the manual to ensure comprehensive information is available.
• Oversee front of house food setups according to guidelines.
• Organise rosters for casual, agency, and section staff as per Chef's guidelines.
• Promote teamwork to achieve department and company objectives.
• Monitor food quality and quantity to ensure standards are met.
• Evaluate systems and procedures for continuous improvement.
• Ensure HACCP procedures are followed, with proper record-keeping.
• Coordinate training for new hires and ongoing development of team members, maintaining relevant documentation.
• Conduct performance evaluations, motivate staff, and facilitate growth and retention.
• Ensure proper storage of galley equipment and conduct sanitation inspections.
• Enforce garbage separation standards.
• Plan and execute special menus as directed.
• Provide feedback to the chef and monitor refrigeration temperature logs daily.
• Follow up on kitchen requisitions and review food costs with department heads.

Business plan /Analysis

• Be aware of budgets and sales performance.
• Develop 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 training of all kitchen staff.
• Have a comprehensive understanding of HACCP procedures and regulations; guide and train the team accordingly.
• Manage the team effectively.
• Analyze issues and handle them in line with company guidelines.