Sous Chef in Events Kitchen at The Savoy Hotel

About this role

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.