Junior Sous Chef - Colleague Restaurant, The Savoy Hotel
Core
Assist the Head Chef in the smooth running of the Colleague Restaurant kitchen, ensuring Fairmont standards, coordinating service, and executing daily cooking operations.
Role type
Junior Sous Chef (Kitchen Operations)
Builds
Food for hotel colleagues and guests
Domain
Luxury Hospitality / Fine Dining
Deliverable
physical/clinical work
Required skills
Kitchen management, staff training and motivation, cost control, health & hygiene compliance, food quality assurance, payroll administration, multi-skilling
Preferred skills
Deputizing for Head Chef, coordinating with F&B and Back of House departments, conducting appraisals and orientation
Technologies
None stated
Responsibilities
Coordinate kitchen service with other departments, train and motivate kitchen staff, control food outlets in Head Chef's absence, ensure health and hygiene compliance, manage payroll and holiday organization, maintain quality levels of production and presentation
Seniority
Junior, hands-on IC
