Junior Sous Chef, Events Kitchen, The Savoy
Luxury & Lifestyle
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
Inspired & supported by: Sous Chef and Head Chef for Events
Contract: 48-hour contract, £46,940 per annum including service charge
Your purpose will be: To assist the Sous Chef in the smooth running of the kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards. Together with the Sous Chef, supervise and coordinate the kitchen service with other departments, deal with staff queries, solve any problems concerning the kitchen or staff canteen, coordinate and execute training of kitchen staff, motivate staff, and 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 departments
3. Handling payroll and holiday organization
4. Assisting the Sous Chef in quality levels of production and presentation
5. Working actively in cost control and implementing standards
6. Carrying out departmental training, where necessary
7. Deputizing for the Executive Chef in his absence
8. Controlling all aspects of food outlets in the Sous Chef's absence
9. Being actively involved in Health & Hygiene matters
10. Promoting quality throughout the hotel in all areas of food
11. Ensuring that room service is of the best quality, temperature, and service
12. Ensuring that canteen food for colleagues is varied, interesting, well-cooked, and well-balanced
13. Exceeding guest expectations through daily work
14. Ensuring the smooth running of the day-to-day operations in the kitchen
15. Striving to deliver the highest quality of food and service
16. 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
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. A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization
3. Enthusiastic and positive personality with the ability to build trusting relationships with others
4. Proven organizational skills, works well independently, able to set and meet deadlines with quality results
5. 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.
What’s in it for you?
* Competitive salary and benefits including pension and life assurance
* 31 days of holiday including public holidays (increasing to 33 days after 5 years)
* Cashback scheme for everyday wellbeing/healthcare expenses including Perkbox
* Special rates for Savoy colleagues and their friends & family and discounts across Accor hotels worldwide
* Fantastic colleague rates in Fairmont and Raffles hotels worldwide that include friends & family
* Free stay at The Savoy after successful completion of probation
* 50% discount at our iconic American & Beaufort Bars
* 50% discount at our world-famous Afternoon Tea
* 50% discount at our spa and florist
* 50% discount at Gordon Ramsay's River Restaurant and Savoy Grill
* 20% at Gordon Ramsay restaurants outside the hotel and restaurant 1890
* Laundry services & dry cleaning for uniformed and non-uniformed colleagues
* Colleague gym facility and Virgin Active gym membership discount
* Employee assistance programme
* Annual optician reimbursements for eye tests and glasses
* Colleague restaurant
* Local F&B, retail, and gym discounts
* Interfaith prayer room
* Wellness room
* Cycle to work scheme
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