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Banquet Sous Chef

Summary
Banquet Sous Chef
Salary Competitive salary
Schedule Full Time
Location 50 Dearmans Pl, Salford M3 5LH, UK

Banquet Sous Chef


Description

The exciting position of Banqueting Sous Chef has arisen at the 5* service Lowry Hotel - Manchester’s Iconic Hotel .

You will report directly into the Executive Head Chef and be responsible for the banqueting function and responsible for a team of 5 chefs. Your duties will include:

• Assisting the Executive Chef in being responsible for the management of all banqueting food production to clients within the hotel.
• Supervising the preparation of regular food items and any other special functions.
• Assisting the Executive Chef in the ordering of food purchases and stock control, ensuring that stock levels are in line with Company requirements.
• Instructing, briefing and supervising the brigade in their daily tasks, and when required assist them in their preparation of food.
• Maintaining high levels of communication between Sous Chefs and Chef de parties at all times, in particular ensuring special messages / requests are dealt with promptly.
• Checking all food deliveries for quality, quantity and maintain close liaison with Purchasing Department.
• Preparing food requisitions in accordance with daily routine, taking into account advance planning, special bookings and staffing levels.
• Assisting the Executive Chef in investigating and continually improving the menu items, which are best, suited to the Kitchen operation.
• Assisting the Executive Chef in planning and preparation of menus.
• Ensuring that maximum effort is given to achieving an efficient service whilst maintaining the highest possible standards.
• Making regular visits to each section of the Kitchen and advise the Executive Chef as necessary of any problems.
• Ensuring that kitchen staff are aware of any changes that may affect their working patterns and individual responsibilities.
• Generally being responsible for their well-being and morale.
• Organising and checking rosters, ensuring adequate staffing levels at all times.
• Ensure that staff are efficient, smart and clean at all times.
• Assisting the Executive Chef in preparation and planning of charges in staffing levels, and recommendations for promotion.
• Encouraging and support members of the brigade by motivating them and whenever possible, personally show example and follow up the progress made.
• Maintaining discipline in fair and consistent manner, ensuring that the Disciplinary Procedures are adhered to.
• Ensuring regular and adequate briefings to brigade before service time.
• Ensuring that training programmes and training records are being implemented within each section of the Kitchen and to monitor any on-job training being carried out.
• Completing on a weekly basis, departmental timesheets, ensuring that all absenteeism, sickness, holidays and overtime are properly recorded and authorised by the Executive Chef.
• Maintaining high standards of personal hygiene and ensuring the cleanliness of lockers, showers, toilets and changing rooms are maintained to the required standard of the Hotel.
• Generally being alert for opportunities to improve the profitability of the Kitchen operation.
• Controlling the wastage of food.
• Generally being responsible for economy of utilities, such as use of gas, electricity and water.
• Maintaining effective communication between Kitchen and other departments within the hotel, paying particular attention to Restaurant, Floor Service, Bar and Banqueting Departments
• Ensuring that all refrigerated areas are kept clean and temperatures are maintained at correct levels and recorded in the correct manner.
• Liaising with Back of House Department ensuring that all Kitchen areas and equipment are clean in accordance with the Hotels Hygiene Regulations.
• Ensuring that all Kitchen equipment is safe and in perfect working order and that staff using it are fully trained and conform with our Health and Safety Regulations.
• Ensuring that any faulty equipment is reported and recorded in the correct manner.
• Ensuring high standards of cleanliness within the food preparation areas and to accompany the E.H.O. on their inspections of Kitchen areas.
• Ensuring food production equipment and utensils are maintained in good working order and used according to manufacturers instructions.
• Ensuring that you and all reporting staff prevent food contamination by implementing and practising good chemical, food and personal hygiene habits.
• Ensuring the safe use and storage of chemicals within food preparation areas in line with the C.O.S.H.H regulations.
• Being aware of current food trends and to develop new techniques and menu items to increase sales, reduce costs and improve the productivity, knowledge and skills of departmental staff.
• Representing the Kitchen at the daily Food and Beverage meetings in the absence of the Executive Chef.


Flexibility in this role is essential as the hours of work are on a shift basis including weekends, early & late shift.

The Lowry Hotel’s service Brand Pillars of ‘Iconic’, ‘Individual’ and ‘Iconic’ service delivery are key attributes to all candidates for this role.

If you are eager and passionate about the food industry and want to gain experience and development in a busy, quality kitchen then this role is for you. In return for your hard work and commitment to learning, you will be rewarded not only financially but also through the sharing of knowledge from top chefs.

In return for your commitment to delivering five star service and standards, we offer excellent training and development opportunities in addition to other benefits such as hotel discounts, uniforms and meals on duty.

The Lowry Hotel is renowned as a place guaranteed to ensure comfort, privacy and understated service for its guests with interiors that are contemporary and have a real sense of style.

The exciting position of Banqueting Sous Chef has arisen at the 5* service Lowry Hotel - Manchester’s Iconic Hotel .

You will report directly into the Executive Head Chef and be responsible for the banqueting function and responsible for a team of 5 chefs. Your duties will include:

• Assisting the Executive Chef in being responsible for the management of all banqueting food production to clients within the hotel.
• Supervising the preparation of regular food items and any other special functions.
• Assisting the Executive Chef in the ordering of food purchases and stock control, ensuring that stock levels are in line with Company requirements.
• Instructing, briefing and supervising the brigade in their daily tasks, and when required assist them in their preparation of food.
• Maintaining high levels of communication between Sous Chefs and Chef de parties at all times, in particular ensuring special messages / requests are dealt with promptly.
• Checking all food deliveries for quality, quantity and maintain close liaison with Purchasing Department.
• Preparing food requisitions in accordance with daily routine, taking into account advance planning, special bookings and staffing levels.
• Assisting the Executive Chef in investigating and continually improving the menu items, which are best, suited to the Kitchen operation.
• Assisting the Executive Chef in planning and preparation of menus.
• Ensuring that maximum effort is given to achieving an efficient service whilst maintaining the highest possible standards.
• Making regular visits to each section of the Kitchen and advise the Executive Chef as necessary of any problems.
• Ensuring that kitchen staff are aware of any changes that may affect their working patterns and individual responsibilities.
• Generally being responsible for their well-being and morale.
• Organising and checking rosters, ensuring adequate staffing levels at all times.
• Ensure that staff are efficient, smart and clean at all times.
• Assisting the Executive Chef in preparation and planning of charges in staffing levels, and recommendations for promotion.
• Encouraging and support members of the brigade by motivating them and whenever possible, personally show example and follow up the progress made.
• Maintaining discipline in fair and consistent manner, ensuring that the Disciplinary Procedures are adhered to.
• Ensuring regular and adequate briefings to brigade before service time.
• Ensuring that training programmes and training records are being implemented within each section of the Kitchen and to monitor any on-job training being carried out.
• Completing on a weekly basis, departmental timesheets, ensuring that all absenteeism, sickness, holidays and overtime are properly recorded and authorised by the Executive Chef.
• Maintaining high standards of personal hygiene and ensuring the cleanliness of lockers, showers, toilets and changing rooms are maintained to the required standard of the Hotel.
• Generally being alert for opportunities to improve the profitability of the Kitchen operation.
• Controlling the wastage of food.
• Generally being responsible for economy of utilities, such as use of gas, electricity and water.
• Maintaining effective communication between Kitchen and other departments within the hotel, paying particular attention to Restaurant, Floor Service, Bar and Banqueting Departments
• Ensuring that all refrigerated areas are kept clean and temperatures are maintained at correct levels and recorded in the correct manner.
• Liaising with Back of House Department ensuring that all Kitchen areas and equipment are clean in accordance with the Hotels Hygiene Regulations.
• Ensuring that all Kitchen equipment is safe and in perfect working order and that staff using it are fully trained and conform with our Health and Safety Regulations.
• Ensuring that any faulty equipment is reported and recorded in the correct manner.
• Ensuring high standards of cleanliness within the food preparation areas and to accompany the E.H.O. on their inspections of Kitchen areas.
• Ensuring food production equipment and utensils are maintained in good working order and used according to manufacturers instructions.
• Ensuring that you and all reporting staff prevent food contamination by implementing and practising good chemical, food and personal hygiene habits.
• Ensuring the safe use and storage of chemicals within food preparation areas in line with the C.O.S.H.H regulations.
• Being aware of current food trends and to develop new techniques and menu items to increase sales, reduce costs and improve the productivity, knowledge and skills of departmental staff.
• Representing the Kitchen at the daily Food and Beverage meetings in the absence of the Executive Chef.


Flexibility in this role is essential as the hours of work are on a shift basis including weekends, early & late shift.

The Lowry Hotel’s service Brand Pillars of ‘Iconic’, ‘Individual’ and ‘Iconic’ service delivery are key attributes to all candidates for this role.

If you are eager and passionate about the food industry and want to gain experience and development in a busy, quality kitchen then this role is for you. In return for your hard work and commitment to learning, you will be rewarded not only financially but also through the sharing of knowledge from top chefs.

In return for your commitment to delivering five star service and standards, we offer excellent training and development opportunities in addition to other benefits such as hotel discounts, uniforms and meals on duty.

The Lowry Hotel is renowned as a place guaranteed to ensure comfort, privacy and understated service for its guests with interiors that are contemporary and have a real sense of style.


Details
Salary Competitive salary
Schedule Full Time
Location 50 Dearmans Pl, Salford M3 5LH, UK

Skills
Fast-Paced Experience
By applying you confirm you have these skills.

expired job post

50 Dearmans Pl, Salford M3 5LH, UK