Sous Chef - Banqueting

The Savoy, A Fairmont Managed Hotel

Location: GB - London

15/11/16 17:30
Employer
Job Details
Sous Chef - Banqueting
A special occasion calls for great food! As a Sous Chef with Fairmont Hotels and Resorts you will lead a team of culinary professionals in creating spectacular dishes that will create memorable dining experiences for our Guests. Your experience in managing various aspects of a kitchen will be reflective in positive Guest satisfaction and Colleague engagement results.

Hotel Overview:

The Savoy, a Fairmont Managed Hotel, is one of the world's most iconic hotels. A renowned leader in the hospitality industry, The Savoy has a reputation for outstanding service and excellence. Originally built in 1889, the hotel has a rich history and has played host to royalty, world leaders and legends of the stage and screen. Today, colleagues pride themselves on being innovative and inspirational, delivering the very best in five star luxury. Passionate about developing and promoting talent, The Savoy offers unwavering support and recognition to colleagues, as well as having a very competitive benefits plan.

Summary of Responsibilities:
Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

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Consistently offer professional, friendly and proactive guest service while supporting fellow colleagues

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Ensure the consistency in the preparation of all food items for a la carte andor buffet menus according to hotel recipes and standards

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Conduct daily shift briefings to kitchen colleagues

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Ensure all kitchen colleagues are aware of standards & expectations

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Liaise daily with Outlet Managers to keep open lines of communication regarding guest feedback

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Maintain and enhance the food products through creative menu development and presentation

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Have full knowledge of all menu items, daily features and promotions

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Actively interact with guests at tables

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Balance operational, administrative and Colleague needs

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Ensure proper staffing and scheduling in accordance to productivity guidelines

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Ensure the cleanliness and maintenance of all work areas, utensils, and equipment

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Follow kitchen policies, procedures and service standards

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Follow all safety and sanitation policies when handling food and beverage

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Other duties as assigned

Qualifications:

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Previous leadership experience in the culinary field required

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Journeyman’s papers or international equivalent required

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DiplomaCertification in a Culinary discipline an asset

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Computer literate in Microsoft Window applications an asset

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Strong interpersonal and problem solving abilities

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Highly responsible & reliable

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Ability to work well under pressure in a fast paced environment

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Ability to work cohesively with fellow colleagues as part of a team

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Ability to focus attention on guest needs, remaining calm and courteous at all times

Physical Aspects of Position (include but are not limited to):

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Constant standing and walking throughout shift

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Frequent lifting and carrying up to 30 lbs

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Occasional kneeling, pushing, pulling, lifting

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Occasional ascending or descending ladders, stairs and ramps

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Constant standing and walking throughout shift

Visa Requirements:

Must be legally eligible to work in the UK. The hotel is unable to assist candidates in obtaining UK work authorization.