Company Description

Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.

Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.

Job Description

About the Role

We are looking for a passionate, creative and highly motivated Sous Chef to join our kitchen team and support the Head Chef in the day-to-day operation of the kitchen.

This is a hands-on leadership role for an experienced chef who takes pride in delivering consistently high standards of food, service, hygiene and teamwork. You will help lead, organise and develop the kitchen team while ensuring that every dish leaving the kitchen meets our agreed standards.

The successful candidate will have a positive “can-do” attitude, be flexible and well organised, and have the confidence to take responsibility for the kitchen in the Head Chef's absence.

Key Responsibilities

• Support the Head Chef with the day-to-day operation and management of the kitchen, ensuring agreed food, service and operational standards are consistently maintained.
• Take responsibility for the kitchen in the Head Chef's absence and ensure the smooth running of service.
• Assist with the preparation and service of all food, ensuring dishes are produced to the required specification, quality and presentation standards.
• Regularly inspect kitchen and food preparation areas, ensuring high standards of cleanliness, organisation, food safety and hygiene are maintained.
• Maintain strict control over all food items and ensure appropriate storage, labelling and stock rotation procedures are followed.
• Ensure all orders are prepared correctly and according to the appropriate checks, specifications and service requirements.
• Maintain effective portion control and identify and address wastage, taking action to reduce unnecessary costs.
• Assist with ordering and receiving fresh produce and other supplies, ensuring deliveries are checked against the relevant documentation for quantity, quality and specification.
• Ensure all food is stored correctly, securely and with effective stock rotation.
• Assist with menu development and implementation alongside the Head Chef and management team, ensuring menus are properly costed before implementation.
• Help maintain food cost percentages within budget and identify opportunities to improve profitability without compromising quality.
• Support the Head Chef in developing new dishes, ideas and customer experiences.
• Prepare and present food to a consistently high standard, with excellent attention to detail.
• Demonstrate dishes, techniques and standards to other members of the kitchen team where required.
• Train, coach and develop kitchen team members, ensuring they understand recipes, specifications, standards and procedures.
• Lead by example and provide first-class customer service through the quality of food and overall kitchen operation.
• Organise and prioritise the kitchen team's workload to ensure effective service and smooth operation during busy periods.
• Assist with staff rotas and ensure appropriate staffing levels are maintained in accordance with business requirements.
• Maintain accurate records relating to staff rotas, sickness and absence where required.
• Encourage open and regular communication within the kitchen and with other departments across the business.
• Attend and contribute to regular kitchen team meetings, encouraging communication and teamwork.
• Build positive working relationships with colleagues, management, suppliers and other departments.
• Work closely with the maintenance team to ensure kitchen equipment is properly maintained and report any defects promptly.
• Assist with decisions regarding the replacement or improvement of kitchen equipment, fixtures and procedures.
• Ensure safe working practices are followed at all times in accordance with relevant Health & Safety requirements.
• Ensure full compliance with Food Safety and Hygiene Regulations and company food safety procedures.
• Wear appropriate protective clothing and ensure the kitchen team does the same.
• Report defects in the building or equipment according to company procedures.
• Ensure accidents involving staff, guests or visitors are reported correctly and promptly.
• Attend company training when required and continually develop professional knowledge and skills.
• Carry out any other reasonable duties or requests made by management.