Sous Chef
Company:
Location: United Kingdom
Job Type: Competitive Salary + Great incentives and share of Service charge.
Job Description
Job Ref: AM14159
Branch: Doubletree by Hilton Edinburgh Airport
Location: Doubletree by Hilton Edinburgh Airport, Edinburgh
Salary/Benefits: Competitive Salary + Great incentives and share of Service charge.
Contract type: Permanent
Hours: Full Time
Posted date: 17/03/2025
Would you like to work for a company that gives you:
* £250, up to £1000 cash incentives when referring a friend to come and join our team - T&C’s apply
* Long service recognition Cash bonus and free overnight hotel stays for services from 2 years and up.
Rewards your hard work by offering you the below team benefits when you join us:
* Meals provided whilst on shift
* Sales incentives and initiative rewards
* Discounted / Free use of leisure facilities – “Hotel specific”
* Stays in our hotels at discounted prices or even free stays in our hotels as one of our rewards & recognition incentives
* Opportunities for your personal development within the Hotel Group Brand Portfolio
* Fully funded apprenticeships – T&C’s apply
* Annual Holidays entitlements inclusive of Bank Holidays
* Opportunity to buy additional holiday entitlements
Does the below sound like you?
* Passionate and willingness to learn
* Positive attitude and someone who makes our guests smile
* Genuinely friendly and caring
* Enjoys working as part of a team
* Ambitious and hard working
* Good organisational / time management skills.
* Resilient, creative, able to multitask and can work under pressure
* Good command of English language to enable communication with the kitchen team.
* Ability to work morning, afternoon/evening, and weekends
* Passion for food and able to deliver exceptional customer experiences all the time
The Role:
* Sous Chef will contribute to the production of food items in accordance with instructions from the Head Chef.
* Ensure excellent food hygiene practice is observed in the entire food chain from storage through to preparation and service.
* Ensure HACCP compliance within the kitchen and all Food & Beverage outlets.
* Ensure the kitchen equipment is in working order; report any maintenance issues to Head Chef.
* Assist in the training and development of junior members of the kitchen team and the supervision of the kitchen.
* Manage all aspects of the kitchen including operational, quality, and administrative functions.
* Manage the provision of food to Food and Beverage outlets and act where necessary to ensure compliance with current legislation.
* Assist in positive outcomes from guest queries in a timely and efficient manner.
* Ensure food products are of good quality and stored correctly.
* Contribute to menu creation by responding and incorporating Guest feedback.
* Ensure the consistent production of high-quality food through all hotel food outlets.
* Manage customer relations, when necessary, in the absence of the Head Chef / Executive Chef.
* Ensure resources support the business needs through the effective management of working rotations.
* Support brand standards through the training and assessment of the Team.
* Sous Chef will manage the kitchen brigade effectively to ensure a well-organized, motivated Team.
* Control costs without compromising standards, improving gross profit margins and other departmental and financial targets.
* Assist other departments wherever necessary and maintain good working relationships.
* Comply with hotel security, fire regulations and all health and safety and food safety legislation.
* Report maintenance, hygiene, and hazard issues - Be environmentally aware.
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