Sous Chef

Main responsibilities

• Assists the Executive Head Chef in supervising the functioning of all kitchen employees, facilities, costs to ensure maximum Food and Beverage departmental profit is achieved.
• Assists the Executive Head Chef in controlling and analysing, on an on-going basis, the following:

a) Quality levels of production and presentation including employee cafeteria

                        b) Guest satisfaction

                        c Operating/payroll/food costs

                        e) Cleanliness, sanitation, and hygiene

            Ensures optimum performance in all of the above areas as assigned.

• Assists the Executive Head Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations.
• Conducts, under the guidance of the Executive Head Chef, such functions as interviewing, hiring specific levels of employees, employee orientation, performance appraisals, coaching, and counselling if necessary to ensure appropriate staffing and productivity.
• Assists the Executive Head Chef in conducting formal and on-the-job training sessions for kitchen employees.
• Assists the Executive Head Chef in the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager by taking into consideration the following:

                        a) Local requirements

                        b) Market needs

                        c) Competition

                        d) Trends

                        e) Recipes

                        f) Potential costs

                        g) Availability of Food and Beverage products

                        h) The Hotel Food Safety Policy and Procedures

• Assists the Senior Chefs in the completion of market lists in accordance with Pullman quality and quantity standards.  Checks perishable food items received for quantity and quality standards.
• Informs on a daily basis the Executive Head Chef of all relevant information in operational and personal matters, including information, which does not require the Executive Head Chef’s action.
• Assists the Senior Chefs with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Performs related duties and special projects as assigned
• To attend any meeting or training sessions as required by management. To be conversant with:

                        a) The Hotel Fire Procedures

                        b) The Hotel and Company Security Procedures

                        c) The Hotel Health and Safety Policy and Procedures

                        d) The Hotel facilities and attractions

                        e) Current Licensing regulations (Food and Beverage                   

Service department only)

f) Hotel operation standards and department procedures

                        g) Short and long term marketing promotions

• Attractive salary + generous monthly service charge 
• Bonus Breaks: Enjoy two complimentary one or two night stays per year at other Accor properties across the UK
• Pension Scheme: Secure your future with our contributory pension plan
• Employee Benefit Card: Take advantage of discounted rates at Accor Hotels worldwide
• Complimentary Meals: Free meals provided whilst on duty
• Wellness Perks: Free access to the hotel gym
• Employee Assistance Programme: Confidential support available 24/7
• Annual Leave: Up to 33 days of annual leave per year (including public holidays)

Salary: £36,706.80 per annum (£18.10 per hour) + Service charge

The successful candidate must already have eligibility to work in the UK.