[{{ $ctrl._job.status.name | translate}}] Executive Sous Chef
The Carlton Tower Jumeirah

Publicada

Descripción de la oferta

Key Duties
• To assist the Executive Chef in writing standard recipes which allow the restaurant to run at an acceptable food cost.
• To develop menus, budgets (where applicable) and ‘specials’ which meet the needs of the target market and are in line with the operating concept for the restaurant.
• To plan and implement in conjunction with the Executive Chef and Restaurant Manager an effective sales plan and food promotion.
• To identify, in conjunction with the Executive Chef, Restaurant Manager and Director of Food & Beverage, market needs and trends.
• To use, where possible, locally and seasonally available products in menus and ‘specials’.
• To check all stores (ordered previous day) are received and are issued to each party.
• To check and ensure highest quality and freshness of food/product.
• To check all fridges, mise en place at each station at beginning and end of each shift/service including quality of stocks, etc and to ensure a consistent quality of MEP
• To assist the Executive Chef in minimising payroll costs by maximising productivity and efficient scheduling of employees
• To monitor all kitchen operation costs and take corrective action where necessary to reduce expenses in liaison with the Executive Chef.

Administration
• Complete all monthly payroll aspects on time and in accordance with HR requirements through Fourth Hospitality, including; timesheets, rotas, absence, holidays, lieu days, overtime etc.
• Ensure time and attendance is correctly tracked for each colleague and logged accurately on the rota each week
• To ensure rotas are created in Fourth in accordance with the Hotel business and posted for colleagues to view
• Conduct colleague probationary reviews and appraisals
• To ensure that all departmental reports and correspondence are completed punctually and accurately, and submitted to the relevant management
• To ensure the departmental SOPs, Policies and Systems are kept up to date at all times, both on a local and generic global level
• To maintain all hotel records and forms as prescribed by local hotel management and policies
• That COSHH, HACCAP and all other Operational practices are adhered to and constantly monitored

Operational
• To check all fridges and storage areas to make sure previous day's leftovers are being used in the correct way.
• To assist in writing and updating the relevant section/s of the Departmental Operations Manual.• To monitor and analyze the menus and product of competitive restaurants.
• To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
• To ensure that all employees report for duty punctually wearing the correct uniform/attire, name badge at all times in accordance with the department and hotel grooming standards.
• To ensure that all employees provide a friendly, courteous and professional service at all times.
• To assist in the training of employees ensuring that they have the necessary skills to perform their duties with the maximum efficiency and in the most productive manner.
• To supervise the employees within the department, ensuring that the correct standards and methods of service are maintained as stated in the Hotel and Department Operations Manuals.
• To ensure that all employees have an understanding of and adhere to the hotel's rules and regulations and in particular the policies and procedures relating to Fire, Hygiene, Health and Safety.
• To conduct and contribute to regular departmental communications meetings.
• To ensure rotas are posted and timesheets are submitted on time.
• To ensure that all employees are treated fairly and consistently as outlined in their terms and conditions of employment, local legislation, and company/hotel.
• To be one step ahead of the business needs
• To prepare and submit the purchase order for the kitchen.
• To check all preparation is going correctly following standard recipes and sizes.
• To check with the staff cook, when required, that meals are prepared correctly.
• To supervise the preparation of operating equipment and that all request ions for china etc are given to Stewarding.
• During service periods, to call orders to kitchen brigade, issue food to waiters, checking everything before it leaves the kitchen and make sure it is of the requested standard.
• Instruct and demonstrate all new dishes to staff.
• Report to Executive Chef on daily running of the kitchen
• Organise your work to achieve the standards of customer service.
• To be responsible for food cost in the kitchen.
• To liaise with relevant HODs and Managers concerning any operational needs the Outlets might need or have.

Financial
• To assist in the ordering of all produce in line with food cost and business levels.
• Ensure strict cost control measures are in place and adhered to.
• Costings of Menus are correct.
• To ensure that the Departments operational budget is strictly adhered to, that all costs are controlled, and expenditure approved.

Requisitos

• Leadership
• Excellent sense of organisation
• Food items stock management
• To assign tasks to appropriate staff members and ensure they are working effectively as a team.
• To ensure all Hygiene, Health & Safety related trainings are given and documented for all kitchen team members
• Communication.
• Inspire and give guidance in a constructive and concise manner to all culinary team.
• Show strength, determination & leadership skills to maintain highest standard of creativity and food delivery at all times.
• Developing talents within the team

Detalles

Tipo de oferta de empleo
A tiempo completo
Ubicación
London, United Kingdom
Departamento
Alimentos & Bebidas cocina
Idiomas
Inglés
Fecha de incorporación
Lo antes posible
Duración del contrato
Más de 1 año
Rango salarial
Competitive

The Carlton Tower Jumeirah

This December, The Carlton Tower, Jumeirah will reopen its doors after an extensive and intricate renovation of the iconic London hotel.

As when the hotel was first opened, the new vision will challenge tradition while remaining faithful to its heritage and architectural legacy. The re-launch will reveal signature interiors combined with exquisite facilities and service standards crafted to show the famed Jumeirah hospitality at its very best.

This is an exciting and rare career opportunity to be part of an exceptional team at an exceptional time.

If you have passion and ambition that sets you apart from your peers, if you can deliver true craftsmanship and quality with charm and flair then join us in creating the best team in the business.

Guest Rooms
216

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