Sous Chef
| Dyddiad hysbysebu: | 06 Mehefin 2025 |
|---|---|
| Cyflog: | Heb ei nodi |
| Gwybodaeth ychwanegol am y cyflog: | 37000 |
| Oriau: | Llawn Amser |
| Dyddiad cau: | 06 Gorffennaf 2025 |
| Lleoliad: | BS1 6NJ |
| Cwmni: | Doubletree by Hilton Bristol City Centre |
| Math o swydd: | Parhaol |
| Cyfeirnod swydd: | 80bac7924c6249608d24 |
Crynodeb
Who are we
As part of the Hilton Worldwide brand we want to be the first choice for guests and team members alike. By joining the Hilton brand you will gain unparalleled access to an array of rich experiences, knowledge and opportunities that will prove valuable to your personal and professional growth. The DoubleTree by Hilton Bristol City Centre is one of the leading 4* city centre hotels 206 bedrooms and 12 conference rooms.
Role Responsibilities
You’ll support the Head Chef in ensuring the efficient and effective running of the Kitchen and Team. You’ll deputise for the Head Chef in their absence and keep consistency across the board. Keeping a keen eye for the finer details you’ll ensure that the preparation and presentation of the food is of a high standard, and complies with Food Safety Regulations, at all times. As a senior member of the Brigade you’ll support with supervising, training and motivating the team to achieve the standards set and work to achieve budgeted food gross profit.
- To motivate and train the Kitchen Team and keep everyone moving in the right direction.
- To aid the Head Chef in planning and implementing new menus.
- To ensure that all deliveries are checked daily whilst ensuring an appropriate stock level is maintained.
- To work closely with the Breakfast Team to insure a smooth running of the breakfast service.
- To work closely with the team to insure a balanced staff meal is served twice a day.
- Assist in the writing and recording in the rota in the absence of the Head Chef.
- To ensure that a high standard of cleanliness is maintained in the kitchen operation.
- To strive and anticipate customer needs wherever possible and to react to these to enhance customer satisfaction.
- To ensure all systems set by the Company and Head Chef are being followed.
- Devise, agree and action training plans for department in conjunction with the Head Chef to support and develop the teams’ skills and knowledge.
- Ensure the team are dressed in appropriate uniform and appropriate persona hygiene standards are met at all times.
- To undertake all budgetary controls to achieve budgeted gross profit. You’ll give consideration to stock control and rotation, purchasing, price and portion control and wastage.
- To abide by all Company and Legal Food Safety Standards.
- Report all accidents, dangerous occurrences, or hazards no matter how minor to the Supervisor, Head Chef or Duty Manager.
- Complete any other reasonable tasks as delegated by your Line Manager.
Key Requirements
- Sous Chef or exceptional Chef de Partie looking for their first Sous Chef position
- Flexibility – to enjoy working different shift patterns and seeing the operation on different days of the week including the weekends as well as mornings, or evenings.
- Be comfortable following a standardised menu
- To be standards driven and have good organisational skills.
- To be able to make decisions in a fast paced environment and to enjoy it
- To be able to communicate and motivate your team providing day to day leadership and direction
- Used to managing costs – we like to keep a close eye on things