Job Title: Sous Chef, Events
Department: F&B Culinary: Events Kitchen
Inspired and Supported by: Head Chef, Events
Salary: £68,234 (including service charge)
Your purpose will be:
To support the Events Head Chef in ensuring the smooth and efficient running of the kitchen, maintaining all areas to Fairmont standards. Working closely with the Head Chef, this role supervises and coordinates kitchen service with other departments, while also collaborating with the Executive Chef to handle staff queries and resolve any issues relating to the kitchen or staff canteen. The position is responsible for coordinating and delivering training for kitchen colleagues, motivating the team to maintain high performance, and preparing and cooking dishes daily in line with business and event requirements.
You will be accountable for:
- To interact with individuals outside the hotel
- To co-ordinate functions and activities with another Food & Beverage department
- To handle payroll and holiday organisation
- To assist the Executive Chef and Head 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 Head Chef in his absence
- To control all aspects of food outlets in the Head 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
- To carry out annual appraisals on all team members
- To conduct departmental orientation for all new team members
- To liaise 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 workplace
- 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