ADDITIONAL INFORMATION

Job Number25135856
Job CategoryFood and Beverage & Culinary
LocationSt. Pancras London Autograph Collection, Euston Road, London, United Kingdom, United Kingdom, NW1 2AR
ScheduleFull Time
Located Remotely?N
Position Type Management

POSITION SUMMARY

As a Junior Sous Chef at St Pancras London, you will be primarily responsible for supervising the day-to-day kitchen operation ensuring that food is produced and served to the highest quality. Alongside your culinary duties, you will be responsible for supporting the wider Culinary senior team with daily operational tasks and people management tasks.

Responsibilities: Here’s what your journey with us entails

• Ensuring proper portion, arrangement, and food garnish for all dishes.
• Serving food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
• Informing Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.
• Preparing all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Following appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Following and ensuring compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labelling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensuring the quality of the food items and notifying manager if a product does not meet specifications.
• Monitoring the quantity of food that is prepared and the portions that are served in to control food waste and ensuring that good food is not thrown away.
• Communicating any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Operating ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Checking and ensuring the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and reporting issues or problems to facility management.
• Reporting maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintaining up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Monitoring food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Preparing cold foods, including preparing salads, cold sandwiches, condiments, and dressings.

QUALIFICATIONS:

• Level 2 Food Hygiene and Safety for Catering Certificate
• Food Allergy and Intolerance Training Certificate

• Ensuring proper portion, arrangement, and food garnish for all dishes.
• Serving food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
• Informing Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.
• Preparing all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Following appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Following and ensuring compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labelling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensuring the quality of the food items and notifying manager if a product does not meet specifications.
• Monitoring the quantity of food that is prepared and the portions that are served in to control food waste and ensuring that good food is not thrown away.
• Communicating any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Operating ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Checking and ensuring the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and reporting issues or problems to facility management.
• Reporting maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Maintaining up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Monitoring food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Preparing cold foods, including preparing salads, cold sandwiches, condiments, and dressings