Job title: Junior Sous Chef
Department: Main Kitchen
Salary: £53,855 including service charge
Inspired & supported by: Head Chef
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 to supervise and coordinate the kitchen service with other departments. Together with the Sous Chef to deal with staff queries, solving any problems concerning the kitchen or staff canteen. To coordinate and execute training of kitchen staff. To be able to motivate staff. To cook any food on a daily basis according to business requirements.
You will be accountable for:
- To interact with individuals outside the hotel
- To co-ordinate functions and activities with other Food & Beverage department
- To handle payroll and holiday organisation
- To assist the Sous Chef in quality levels of production and presentation
- To work actively in cost control and implementing standards
- To assist in Personnel related matters
- To carry out departmental training, where necessary
- To deputise the Executive Chef in his absence
- To control all aspects of food outlets in the Sous Chefs absence
- To be actively involved in Health & Hygiene matters
- To promote quality throughout the hotel in all areas of food
- To ensure that room service is of the best in quality, temperature and service
- To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well balanced cuisine
- To carry out daily work to exceed guest expectations
- To ensure the smooth running of the day to day operations in the kitchen
- To strive to deliver the highest quality of food and service
- To adhere to all legal requirements, regulations and guidelines
Occasional Duties
- To carry out annual appraisals on all team members
- To conduct departmental orientation for all new team members
- To liase with the Training and Quality Assurance Manager on departmental training needs
- To carry out any other reasonable requests as directed by your manager
Health & Safety
- To be aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your work place
- To be aware of, and comply with Food Acts.
- To wear any appropriate protective clothing provided by or recommended by the Hotel.
- To report any defects in the building, plant or equipment according to the Hotel procedures.
- To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
- To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
To attend any training deemed appropriate by your Head of Department