Sous Chef

Sous Chef
Holiday Inn London Kensington High Street are looking for a Sous Chef. As a Sous Chef, you will support the Executive Chef in managing the daily kitchen operation, ensuring the delivery of high-quality food experiences for hotel guests. You will lead and motivate the kitchen team, maintain exceptional food standards, and ensure efficient service while adhering to food safety, hygiene, and cost control procedures.

Key Information:
Role: Sous Chef
Salary: £37,500 P.A + Benefits
Working hours: 40 hrs weekly
Address: Wrights Lane, London, W8 5SP

In return we offer:
Social Events, Wellbeing and Team Activities
Training and development
Complimentary meals
Discount on Accommodation worldwide and 50% Food and Beverage Outlets
Recommend a Friend Scheme
And many more

Job overview
Under the general guidance and supervision of the Head Chef and within the limits of the companys policies and procedures, to supervise and manage the kitchen department to ensure that objectives are met in relation to all food prepared within the hotel.
PRIMARY RESPONSIBILITIES
General
To anticipate customer needs by continuous improvement of existing offering and development of newness.
To report all disciplinary and grievance matters immediately to the Head Chef
To inform the Executive Chef of any irregularities in the conduct and/or appearance of staff from another department.
To ensure that the Kitchen and Staff Canteen are regularly cleaned and are tidy at all times. Ensures that stock and linen are properly used to prevent soiling, damage and wastage.
To handle all guests requests, queries and complaints, in a courteous, prompt and discrete manner.
To arrive for work at the time specified on the Rota, correctly dressed for duty, as per the laid down procedure.
To be fully conversant with all Hotel and Departmental policies and procedures.
To manage staffing levels and to make adjustments as required.
To assist in the recruitment and selection of people according to the hotels recruitment and selection policies, procedures and guidelines.
Food quality
To ensure that food hygiene standards are exemplary at all times so that legal and company requirements are met.
To ensure that correct mis-en-place has been effected before service and that the staff are completely familiar with the production of dishes on the menu.
To ensure the correct preparation, presentation and service of dishes to the guests and also the staff restaurant according to the standards of the hotel.
To order, receive and store all food commodities and related supplies in accordance with company specifications.
Swabs and other required procedures are carried out according to company standards
Best practice is adapted to suit the hotels operation
Working practices are demonstrated during every shift
Personal inspection and monitoring of buffet display
Personal inspection of service at the carvery
There is no shortage
Service is calm and organised
Presentation standards and SOPs are in place to support current menus
Training
To work in conjunction with the Executive Chef to implement re-training or additional training when a need is identified.
Health and Safety
Report to the Department Health and Safety Representative or Security Officer any Health and safety hazards.
Report immediately to the Security Office any accidents that may occur.
In the case of fire or bomb threats, assists in the clearing of all occupied rooms to ensure that all guests are roused.
In case of fire, bomb emergencies, assists in evacuating staff and guests in their area to the assembly point.
Additional duties
Comply with set standards of behaviour, discipline and appearance within the hotel.
Comply with the Hotel's Health, Safety and Hygiene policy.
Perform related duties in the Kitchen and related departments and special projects as assigned.
Comply with the Hotel and Departments Environmental procedures
To carry out any additional task deemed reasonably by the Manager.

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