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DESCRIPTION ½ SENIOR SOUS CHEF

 

 

Department:

Food & Beverage

Role:

Senior Sous Chef

Reports to:

Head Chef

Manages the following departments:

Radio, Marconi, In Room Dining, Groups & Events

RESPONSIBILITIES

SUMMARY

The Senior Sous Chef supports The Head Chef in all operational aspects of the business. Responsible for all day to day operations of the kitchens, controls and directs the food preparation process; assists in establishing clear guidelines and procedures for all chefs to adhere too.  Assists in the development of recipes and costings; ensures full compliance with all Food Safety and H&S measures.

 
   

 

 

 

GENERAL DUTIES AND RESPONSIBILITIES

  • To maintain a high standard of appearance at all times, personally and within the team, ensuring all uniforms are clean and well presented, in accordance with the ME London Success Guide.
  • Communicates all necessary guest feedback and complaints; ensures that a full understanding of how a complaint arose and shares action taken with team members and the concerned department.
  •       Full use of all systems including Opentable, fourth, MyMicros, indicator, Easy Hotel and click on.
  • Becomes a prime example of exceptional and personalised service, being proactive, showing initiative and constantly demonstrating team work with other departments.    
  • Has a sound and up to date knowledge of all hotel services and offerings.
  • Transmits all information of events and activities that affect the operation of the hotel to the team.
  • Protects the image of both the property and Brand at all times.
  • Participates in the induction and training of new team members and management, transmitting the importance of the Aura, the music, the vibe, the feel, the philosophy and the values of the Brand.
  • A perfectionist of personal image and is always immaculate and a prime example of the psychographic internal guest.
  • Executing and carrying all requests from Head Chef.
  • Ability to execute all positions on the line and help line staff when they get behind.
  • Execute and oversee the production of all menu items.
  • Working on weekends.
  • Complete understanding of work safety and emergency procedures.
  • Expedite orders correctly and efficiently to ensure smooth kitchen flow.
  • Fully understand the importance of and have the ability to utilize standard recipe cards and plating guides.
  • Supervises closing duties for the runners, stewards, line/pantry cooks and ensure all duties are being completed.
  • Fluent in English skills for calculating, communicating, writing requisitions/ completing food inventories and for retrieving information as needed.
  • Ensure all foods are up to our quality and standards, all specials are current with the seasons and trends, coach and train the staff to high standards.
  • Participates and assists in all mandatory kitchen meetings and address all issues that arise.
  • Assisting the chefs and coordinating with the purchasing supervisor with ordering on a daily basis.
  • Assist in the preparation of scheduling as per business demands.

 

MANAGING THE TEAMS

  • Assists in the management of manning levels according to restaurant demands and coordinating team schedules and vacation plans.
  • Supervision of the team members, ensuring the correct implementation of Brand Standards & Procedures within each department.
  • Participates in the creation, implementation and follow up of a development plan for team members who aspire to grow professionally and adapt their extra responsibilities within the organisation accordingly.
  • Maintains and encourages an upbeat vibe within the work place and maintaining an excellent level of positivism to ensure a good and healthy work climate. 
  • Participates in the evaluation of the development of team members and carrying out one to one reviews as established by the company. Coaches and counsels team members as required.
  • Leads the daily pre-service briefings when Head Chef of duty, participates in morning and afternoon HOD briefings, Quality Meetings and all departmental meetings.
  • Assist in ensuring all kitchen team members are trained and comply with the standards in personal hygiene and appearance and that all team members are consistent with the hotel’s set standards, as set out in the ME London Success Guide.
  • Participates in regular team briefings, and meetings on a one to one basis, ensuring all staff members are fully aware of any changes and/or updates on menu, procedures and/or new standards. Holds a departmental meeting at least once every month.
  • Shows recognition to team members by means of personalised thank you notes, gifts or organising a celebrations event with Human Resources. (subject to hotel)

 

RADIO, MARCONI, IN ROOM DINING AND GROUPS & EVENTS

  • Has optimum knowledge and understanding of the demands of each department, in order to provide excellent service.
  • Assist in in regular reviews of each area in to ensure compliance with high cleaning standards and practices.
  • An example leader for all to follow and strives for perfection.

  • Works together with all departments to achieve the perfect service synchronisation to deliver an excellent service.
  • Becomes a physical figure that the team both admires and respects.
  • Is responsible for his/her own professional development and takes the initiative to learn the functionality of other departments within the hotel.
  • A prime example of accomplishing standards and procedures in all kitchens areas of the hotel.

 

TRENDS

  • Has a constant up to date database of the coolest establishments in the city, such as bars, restaurants, pop ups, food festivals, food fairs.
  • Regularly reviews all menus from local competitors.
  • Maintain an in interest in the latest trend from the main food citys of the world; such as NY, Madrid, Dubai etc…
  • Aware of all social media food activities.
  • Promotes internal participation in competitions; such Young Chef of the Year.
  • Participates in local social actions and ensures to communicate the maximum in social networks.

 

 

MANAGING FINANCIAL PERFORMANCE

  • Using key monitors and financial targets to evaluate departmental performance and future plans.
  • Assists in forecasting potential revenues and costs.
  • Assist in controlling costs without compromising standards.
  • Communicating relevant financial information to the team.
  • To assist in analysing and explaining any financial variance against on food cost of sales.
  • Ensure all controls are in place as per MHI standards and followed by the team.
  • To be aware of the department current and cumulative results, as compared with budget and previous years and where possible with Industry trends.
  • Assists in the compilation on time of departmental forecasts/budgets, ensuring set targets/guidelines are achieved.
  • To assist in the control all labour and payroll costs and to monitor overtime expenditure ensuring that these resources are fully utilised and accounted for, maintaining all payroll ratios to sales.
  • To assist in the control food costs and monitors daily all food orders ensuring that all stock follows the first in first out procedure.
  • To be fully conversant with all Hotel accounting procedures including the use of all computer systems, their capabilities being fully exhausted and ensure compliance of the above at all times.

 

MANAGING FOOD SAFETY

  • Understand and follow relevant H&S legislation and the implications on the operation of the department.
  • To supervise all team members within the assigned departments are aware of and adhere to all Food Safety Regulations.
  • To assist in ensuring all team members within the assigned departments are aware of and adhere to all Food Hygiene Regulations.
  • Ensures compliance with Hazard analysis and Critical control point plan and that all staff are adhering to it.
  • To assist in all aspects of Health and Safety.
  • To attend statutory training as and when required and ensure operations are made aware and comply with any changes to legislation that may occur.  To be represented on the Health & Safety Committee, and be aware of all relevant legislation.
  • To assist in ensuring all staff are fully trained and comply with “Stay Safe with Melia” regulations and that due diligence is displayed with regard to work practices.

 

PERSONAL QUALITIES

  • Responsible
  • Innovative
  • Problem solver

 

  • Leader
  • Influential
  • Strong eye for detail

 

  • Able to develop personnel
  • Creative
  • Passionate

 

 

 

 

KNOWLEDGE AND PERSONALITY

  • Sound competence Microsoft Office (Excel, Word, PowerPoint, Outlook).
  • Has excellent food cooking skills.
  • Always in the know of new food trends, new openings.
  • Has customer service know-how and thrives on creating unique experiences.
  • Has an inclusive and inspiring personality.

 

 

LANGUAGES

  • English: Mother tongue or fluent
  • Further languages are highly valued depending on location
  • Spanish is an advantage

EXPERIENCE

  • The position requires a minimum of four years’ experience in hotels in a similar post such Senior Sous Chef or Sous Chef.
  • The candidate must have experience in working in a team of 20 staff as a minimum.

EDUCATION

  • High school Diploma
  • Culinary Arts Degree or Diploma
  • Food Safety Level 3

 

REQUIREMENTS OF THE POSITION

  • Is able to adapt to working most weekends and according to the demands of the business.
  • Able to physically move around the hotel constantly.
  • Organised and able to react quickly, improvising accordingly.
  • Identifying, communicating and action potential sales leads.
  • Creating an environment where “everyone ”.