Sous Chef - Sofitel London St James
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Sous Chef - Sofitel London St James

About the job

 

Sofitel St James Job Descriptions

 

 

 

 

POSITION                       Sous-Chef

 

DEPARTMENT                Kitchen

 

RESPONSIBLE TO         Senior Sous Chef, Restaurant Head Chef and                                                                             Executive Sous Chef

 

RESPONSIBLE FOR       Junior Sous-Chef, Chef de Parties, Demi-Chef de Parties                                                           Commis/Trainee Chefs and Kitchen Stewards

 

HOURS OF WORK          As required, but on call 7 days a week and always available                                                         by mobile phone for emergencies.

 

LIAISON                           Restaurant Managers, Room Service Manager, Lounge and                                                       Bar Manager, Front Office Manager

 

Role and Responsibilities:

 

The Sous Chef is a key person who is responsible for ensuring that standards are maintained for the kitchen and the operation is run smoothly, particularly in the absence of the Head Chefs. This includes both guests & staff food, these are of equal importance in terms of quality and appearance. It is a vital part of the position to keep food quality for both guests and staff to the best standard possible.

 

It is vital to keep the staff moral high with a firm but fair hand on the whole team. Productivity and confidence level will rise with a highly motivated team. They are responsible for their professional appearance and will be expected to be well groomed and wearing the full clean uniform at the start of each shift.

 

Duties:

 

  • Produce all necessary food for all food service operations as required, with an effective management of the team and department as directed by Head Chef.
  • Ordering of food for all aspect of the kitchen, from staff food to fruit for amenities, etc.
  • Maintaining quality and quantity control in all aspects, from portion control to freshness of the product presented.
  • To have a full understanding of GP% for food Service and Staff food as product base will be different.
  • Control all operating expenses within the area in line with budgeted G.P%.
  • Ensure that the cleaning of kitchen and staff food service areas is to the agreed standard.
  • To achieve maximum sales for the hotel business plan, by accommodating any events that requires food and beverage.
  • Establish holiday cover with Restaurant Head Chef in due time and for all staff depending on business.
  • Cover sickness, and follow policies on absenteeism for the whole team.
  • To become a qualified assessor.
  • To have qualification on First Aid Treatments.
  • To understand and comply with food hygiene regulations.
  • To follow Health and Safety Policies and Procedures in every aspect and to be COSSH trained.
  • To support Head Chef in training staff following the NVQ approved system, records to be available for each individual staff.
  • Monthly stocktaking with full accuracy and develop understanding of stock holding, value in conjunction with Head Chef.
  • To ensure that all equipment is clean and in good working order.
  • To ensure that all uniforms, cloths, are clean and sufficient stock is available.
  • To handle and follow disciplinary procedures as and when needed.
  • To ensure staff are appropriately dressed and look professional.
  • To ensure and enforce personal hygiene.
  • To carry out and report on kitchen equipment audits.
  • Ensure complaints are handled according to company policy.
  • Ensure all house rules are adhered to in all departments at all times.
  • Leading by example is vital for this position.
  • To be aware of and act in accordance with Fire Safety Procedures at all times.
  • To attend all statutory training as required by the company.
  • To carry out any reasonable request made by a member of the management team.

 

Health and Safety:

 

  • Ensure that all potential and real hazards are reported immediately and rectified
  • Be fully conversant with all departmental Fire, Emergency and Bomb procedures
  • Ensure that all emergency procedures are rehearsed, implemented and enforced to provide for the security and safety of guests and employees
  • Ensure the safety of the persons and the property of all within the premises by fairly applying Hotel Regulations by strict adherence to existing laws, statutes etc.
  • Ensure all staff within the department work in a manner which is safe and unlikely to give risk of harm or injury to selves or others

 

Other work related duties:

 

  • Liaising with food service managers at all times and monitoring issues such as:
  • To be honest, trustworthy, tolerant and punctual.
  • To be self-motivated and to be able to work without supervision.
  • Support the whole team in difficult and pressurised situations.

 

This document reflects the job content at time of writing and will be subject to periodic change in the light of changing operational and environmental requirements.  Such changes will be discussed with the job holder and the job description amended accordingly.

 

All your tasks are not limited and/or restricted to this job description, as you must comply with any reasonable requests, from your manager, to perform any other duties.

The company

Sofitel London St James is a Grade II-listed five-star hotel in a prime West End location. Traditional British design mixes with modern French elegance across the 183 bedrooms that come suitably well equipped for business and leisure guests alike. The hotel features a stylish restaurant, The Balcon, with a private dining room for up to 20 guests, the St James Bar and a cosy Rose Lounge ideal for afternoon tea. With 12 versatile function spaces and an award-winning luxury spa, Sofitel London St James is the perfect destination in the heart of London.

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Sous Chef - Sofitel London St James

London, United Kingdom

Full-time, Indefinite

Start Date:

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