Company Description
The Savoy, a Fairmont Managed Hotel, is one of the world's most iconic hotels. A renowned leader in the hospitality industry, The Savoy has a reputation for outstanding service and excellence. Originally built in 1889, the hotel has a rich history and has played host to royalty, world leaders, and legends of the stage and screen. Today, colleagues pride themselves on being innovative and inspirational, delivering the very best in five-star luxury. Passionate about developing and promoting talent, The Savoy offers unwavering support and recognition to colleagues, as well as having a very competitive benefits plan.
Job Description
Job title: Junior Sous Chef for the Colleague Restaurant
Department: Kitchen and Food & Beverage
Inspired & supported by: Head Chef of the Colleague Restaurant
Your purpose will be: To assist the Head Chef in the smooth running of the Colleague Restaurant's kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards. Together with the Head Chef, supervise and coordinate the kitchen service with other departments. Deal with staff queries, solving any problems concerning the kitchen or staff canteen. Coordinate and execute training of kitchen staff and motivate staff. Cook any food on a daily basis according to business requirements.
You will be accountable for:
1. Interacting with individuals outside the hotel
2. Coordinating functions and activities with other Food & Beverage and Back of House departments
3. Handling payroll and holiday organization
4. Assisting the Head Chef in quality levels of production and presentation
5. Working actively in cost control and implementing standards
6. Assisting in personnel-related matters
7. Carrying out departmental training, where necessary
8. Deputizing the Head Chef in his absence
9. Controlling all aspects of food outlets in the Head Chef's absence
10. Being actively involved in Health & Hygiene matters
11. Promoting quality throughout the hotel in all areas of food
12. Ensuring that room service is of the best quality, temperature, and service
13. Ensuring that canteen food for colleagues is varied, interesting, well-cooked, and well-balanced
14. Carrying out daily work to exceed guest expectations
15. Ensuring the smooth running of day-to-day operations in the kitchen
16. Striving to deliver the highest quality of food and service
17. Adhering to all legal requirements, regulations, and guidelines
Occasional Duties
1. Carrying out annual appraisals on all team members
2. Conducting departmental orientation for all new team members
3. Liaising with the Training and Quality Assurance Manager on departmental training needs
4. Carrying out any other reasonable requests as directed by your manager
Health & Safety
1. Being aware of, and complying with, safe working practices as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This includes awareness of any specific hazards at your workplace.
2. Being aware of, and complying with Food Acts.
3. Wearing any appropriate protective clothing provided by or recommended by the Hotel.
4. Reporting any defects in the building, plant, or equipment according to the Hotel procedures.
5. Ensuring any accidents to colleagues, guests, or visitors are reported in accordance with Hotel procedures.
6. Attending 6-monthly statutory fire training and being fully conversant with and abiding by all rules concerning fire, health & safety.
7. Attending any training deemed appropriate by your Head of Department.
Qualifications
What you will need to do this role:
1. 3-5 years’ experience in the Hospitality Industry.
2. Outstanding communication skills, both written & verbal.
3. A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.
4. Enthusiastic and positive personality with the ability to build trusting relationships with others.
5. Proven organizational skills, works well independently. Able to set and meet deadlines with quality results.
6. Applicable job-related skills as per Accountable Duties.
Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.
Additional Information
What’s in it for you?
* Competitive salary, pension, and life assurance
* 31–33 days of holiday (including public holidays)
* Cashback for wellbeing/healthcare expenses & Perkbox
* Exclusive discounts:
o Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included)
o 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants
o 20% off at other Gordon Ramsay restaurants and Restaurant 1890
* Free stay at The Savoy after probation
* Colleague restaurant, interfaith prayer room, and wellness room
* Laundry services for all colleagues
* Gym access, cycle-to-work scheme, and Virgin Active membership discount
* Season ticket loan for commuting
* Employee assistance program
* English classes, optician reimbursements, and local discounts for F&B and retail
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