Riu Plaza The Gresham Hotel requires a dynamic, hardworking, individual to join our kitchen brigade Reporting to the Executive Head Chef, as Sous Chef you will be required to support the day-to-day department operations, including but not limited to: To assist in ensuring all kitchen staff are able to carry out their duties to the standards as laid down in the standard of performance manuals.
To ensure all guests queries are handled promptly and efficiently To ensure all guest requests are met or suitable alternatives suggested instead.
i.e.
Special dietary needs, VIPs, Special Requests To assist in maximizing revenues, cost percentages and menu structure through efficient management To assist Executive Chef in updating all menus consistently and seasonally according to standard.
To assist Executive Chef by ensuring that we check product satisfaction standards and consistency daily To assist Executive Chef by ensuring all kitchen staff make sure product is to standards prior to presentation to guests To assist in updating hotel recipes and menu specs along with menu changes.
To assist in ensure that the kitchen porters act as support for the cooking team and are fully trained in basic cooking operations To organize and assist with carrying out any reasonable customer entertainment when required To ensure we have a good working relationship with regular customers and groups.
To ensure efficient service to guests at all times To ensure that staff have adequate supply of working tools and utensils to carry out their jobs to meet and exceed all standards.
Essential Skills & Qualifications 3/4 years experience in a similar position in 4* or 5* Luxury Hotel Haccp Management Qualification Level 3 required Understanding & knowledge of compiling wage forecasts, rosters, monthly stock control & budgeting, cost control management.
Fully Competent in menu engineering and design Be an ambitious person responsible for creating an environment that promotes employee morale and encourages the team to have pride and commitment in their work.
Excellent Communication, Organisational and Leadership Skills Strong knowledge and experience of implementing HACCP legislation Fluency in both written and spoken English required.
Skills: Food Management Menu planning Food hygiene Food Quality Culinary Skills Benefits: meals on duty discounted international accommodation rates Bespoke Uniforms Excellent Training & career development