SousChef
Full timecontract
Weekendavailability
perannum
Duties
* Handson management of the restaurant room service and conference foodservice operations on a day to day basis.
* Meetand where possible exceed customer and guest expectations enablingthe Food & Beverage operation of the hotel to be recognisedas purveying consistent quality and value for moneycuisine.
* Ensure food standards preparationpresentation and cooking techniques meet Brand Standard guidelinesand are maintained at that level. Work with the kitchen brigade andtake corrective action where appropriate if standards are notmet.
* Strive continually for innovative qualityvalue for money food which is presented and served in the mostcomplimentary way.
* Ensure the highest possiblestandard of hygiene is practiced and maintained by the entireKitchen brigade to meet Health & Safety regulations andHACCP food preparation guidelines.
* Cultivate apositive work environment where learning and personal developmentare benchmarks by which quality improvement isdriven.
* Work closely with the Restaurant andBar Manager / Supervisors and the Conference Sales Manager /Conference Coordinators to meet food and beverage operationalobjectives.
* Coordination of the stewarding teamto meet the kitchens requirements.
* Adherence toEmergency Communication procedures ensuring that enquiries from themedia are only responded to by the nominatedspokesperson
* Strive to implement the AccorVision and demonstrate active use of AccorValues.
* Ensures the kitchen has a presence inoperational meetings and committees
* Any otherduties assigned by yourmanager.
Qualifications:
* 3 years ofexperience as a Sous Chef.
* Understanding ofvarious cooking methods ingredients equipment andprocedures.
* Excellent record of kitchen andstaff management.
* Accuracy and speed inhandling emergency situations and providingsolutions.
* Familiar with industrys bestpractice
RemoteWork :
No
EmploymentType :
Fulltime