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Category
Hotel Fine
Cuisine
British
  • Summary
  • Description
  • Skills
Summary
Sous Chef (Pastry)
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location Marylebone Rd, Marylebone, London NW1 6JQ, UK
Category Hotel Fine
Cuisine British

Sous Chef (Pastry)


Description
Job summary
Function: To give overall support to the Kitchen department by supervising the production and service of food, whilst maintaining a hands on approach.
Purpose: To ensure the guest has a memorable experience

Main Duties and responsibilities:
1. To carry out all tasks as directed by the Senior / Executive Sous chef / Executive chef and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To take ownership that you are aware of your scheduled working hours (Subject to change) and work to them on a weekly basis. To work as an individual and as part of a team by leading and directing the preparation of mise-en-place and service for the section / kitchen to ensure consistent standards are met
3. To take ownership and check mise en place levels and quality for the section
4. To oversee that the cooking and presentation of food is to the correct standard as outlined in the menu manuals and as per standards stated by Leading Hotels of The World
5. To produce accurate recipes and photo specifications for new dishes implemented on menus
6. To provide a quick and efficient service at all times and be flexible as and when required
7. To maintain good working relations with your team and all other members of staff in the kitchen.
8. To take ownership for kitchen cleanliness at all times. To take care of your uniform, your personal appearance and hygiene in accordance with hotel policy and procedure
9. To take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen.
10. Pro-actively monitor, food purchases, food wastage, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved
11. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs.
12. In the absence of Senior / Executive Sous Chef / Executive chef, conduct and co-ordinate the daily order of fresh food produce for the entire kitchen in line with business needs.
13. To take ownership for presenting new ideas for menus, presentations and working practices to Senior / Executive Sous Chef / Executive chef.
14. To complete a weekly rota that reflects business needs.
15. To liaise with the goods receiver by 11am. Check if all daily deliveries have been accounted for and action is taken as needed.
16. To attend the 8:30am morning briefing when required and obtain key information.
17. To communicate and work closely with the Senior / Executive Sous Chef / Executive Chef and raise any concerns with them.
18. To hold a 10am / 5pm briefing with the Kitchen team, Stewarding and Banqueting. Ensure key information is delivered and ensure daily business is thoroughly discussed.
19. To liaise with the Stewarding Supervisor to ensure the kitchen is ready for service for all meal periods.
20. To ensure your team handover to each other between shifts and ensure all relevant information is communicated.
21. To maintain good working relations with your team and all other members of staff in the kitchen.
Job summary
Function: To give overall support to the Kitchen department by supervising the production and service of food, whilst maintaining a hands on approach.
Purpose: To ensure the guest has a memorable experience

Main Duties and responsibilities:
1. To carry out all tasks as directed by the Senior / Executive Sous chef / Executive chef and to assist in any other areas or duties within the kitchen/ hotel upon request
2. To take ownership that you are aware of your scheduled working hours (Subject to change) and work to them on a weekly basis. To work as an individual and as part of a team by leading and directing the preparation of mise-en-place and service for the section / kitchen to ensure consistent standards are met
3. To take ownership and check mise en place levels and quality for the section
4. To oversee that the cooking and presentation of food is to the correct standard as outlined in the menu manuals and as per standards stated by Leading Hotels of The World
5. To produce accurate recipes and photo specifications for new dishes implemented on menus
6. To provide a quick and efficient service at all times and be flexible as and when required
7. To maintain good working relations with your team and all other members of staff in the kitchen.
8. To take ownership for kitchen cleanliness at all times. To take care of your uniform, your personal appearance and hygiene in accordance with hotel policy and procedure
9. To take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen.
10. Pro-actively monitor, food purchases, food wastage, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved
11. To take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs.
12. In the absence of Senior / Executive Sous Chef / Executive chef, conduct and co-ordinate the daily order of fresh food produce for the entire kitchen in line with business needs.
13. To take ownership for presenting new ideas for menus, presentations and working practices to Senior / Executive Sous Chef / Executive chef.
14. To complete a weekly rota that reflects business needs.
15. To liaise with the goods receiver by 11am. Check if all daily deliveries have been accounted for and action is taken as needed.
16. To attend the 8:30am morning briefing when required and obtain key information.
17. To communicate and work closely with the Senior / Executive Sous Chef / Executive Chef and raise any concerns with them.
18. To hold a 10am / 5pm briefing with the Kitchen team, Stewarding and Banqueting. Ensure key information is delivered and ensure daily business is thoroughly discussed.
19. To liaise with the Stewarding Supervisor to ensure the kitchen is ready for service for all meal periods.
20. To ensure your team handover to each other between shifts and ensure all relevant information is communicated.
21. To maintain good working relations with your team and all other members of staff in the kitchen.

Details
Salary To be discussed
Schedule Full Time
Experience Minimum 2 years of experience
Location Marylebone Rd, Marylebone, London NW1 6JQ, UK
Category Hotel Fine
Cuisine British

Skills
OpenTable Experience
Sales and Catering
TIPS Awareness
Able to lift 30+ pounds
Fine Dining Experience
By applying you confirm you have these skills.

expired job post

Marylebone Rd, Marylebone, London NW1 6JQ, UK