Junior Sous Chef (Banqueting)

SCOPE AND GENERAL PURPOSE OF JOB

Under the general guidance and supervision of the Executive Head Chef, and within the limits of established Pullman policies and procedures, assists in overseeing and directing all aspects of the kitchen operation.

MAIN RESPONSIBILITIES

• Assists the Executive Head Chef in supervising the functioning of all kitchen employees, facilities, costs to ensure maximum Food and Beverage departmental profit is achieved.
• Assists the Executive Head Chef in controlling and analyzing, on an on-going basis, the following:

a) Quality levels of production and presentation including employee cafeteria

                        b) Guest satisfaction

                        c Operating/payroll/food costs

                        e) Cleanliness, sanitation, and hygiene

            Ensures optimum performance in all of the above areas as assigned.

• Assists the Executive Head Chef in the production, preparation and presentation of all food items to ensure highest quality at all times.
• Establishes and maintains effective employee relations.
• Conducts, under the guidance of the Executive Head Chef, such functions as interviewing, hiring specific levels of employees, employee orientation, performance appraisals, coaching, and counseling if necessary to ensure appropriate staffing and productivity.
• Assists the Executive Head Chef in conducting formal and on-the-job training sessions for kitchen employees.
• Assists the Executive Head Chef in the preparation of menus and participates in the pricing policy in consultation with the Food and Beverage Manager, Restaurant Manager and Conference and Banqueting Manager, by taking into consideration the following:

                        a) Local requirements

                        b) Market needs

                        c) Competition

                        d) Trends

                        e) Recipes

                        f) Potential costs

                        g) Availability of Food and Beverage products

                        h) The Hotel Food Safety Policy and Procedures

• Assists the Executive Head Chef in the completion of market lists in accordance with Pullman quality and quantity standards.  Checks perishable food items received for quantity and quality standards.
• Informs on a daily basis the Executive Head Chef of all relevant information in operational and personal matters, including information, which does not require the Executive Head Chef’s action.
• Assists the Executive Head Chef with inspections of physical aspects of all kitchen areas, cold rooms and equipment.
• Performs related duties and special projects as assigned.

GENERAL RESPONSIBILITIES

1.         To attend any meeting or training sessions as required by management.

2.         To be conversant with:

                        a) The Hotel Fire Procedures

                        b) The Hotel and Company Security Procedures

                        c) The Hotel Health and Safety Policy and Procedures

                        d) The Hotel facilities and attractions

                        e) Current Licensing regulations (Food and Beverage                   

Service department only)

f) Hotel operation standards and department procedures

                        g) Short and long term marketing promotions

This job description has been drafted as a guide to the purpose and main duties of the job as it exists currently. Pullman London St Pancras relies on the flexibility of its staff to ensure the continuity of the high standards currently being achieved.  It is not intended as a wholly comprehensive or permanent schedule of duties and it does not form part of the contract of employment.  The Company reserves the right to amend this job description from time to time to accommodate the requirements of the business and the evolving nature of the role.