Jobs, fresher vacancy - Junior Sous Chef for Colleague Restaurant, The Savoy Hotel • UK

Company: FAIRMONT

UK

Job DescriptionJob title: Junior Sous Chef for the Colleague Restaurant Department: Kitchen and Food & Beverage Inspired & supported by: Head Chef of the Colleague Restaurant   Your purpose will be: To assist the Head Chef in the smooth running of the Colleague Restaurant`s kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards. Together with the Head Chef to supervise and coordinate the kitchen service with other departments. Together with the Head 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 and Back of House departments To handle payroll and holiday organisation To assist the 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 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