Executive Sous Chef

at  One Aldwych Hotel

One Aldwych is one of the very few hotels in London, or indeed the world that can say it is truly independent. We like to think we do things differently, always with a warm, friendly spirit. Our story is very much our own to write and we invite you to become part of the next chapter.
Overseen by Head Chef Dominic Teague, our kitchens and menus exemplify his penchant for British ingredients crafted into delicious dishes with a touch of imagination. Dominic goes to extraordinary lengths to source an incredible medley of foods from across the British Isles, working with a network of trusted independent producers who support his commitment to seasonal and sustainable cooking that is ever-changing and always exciting. Plates have both substance and style, imbued with the skill and passion of a team that celebrates flavour and provenance in every dish.

• In absence of Exec chef, ensure the department is adequately staffed and being responsible for duty rosters and to delegate staff duties-this to include coverage for holidays, sickness and absenteeism, whilst ensuring the budget is adhered to.
• Maintain the agreed standard detailed in the One Aldwych Standards & Training
• Manual ( “ How to do it” ). Carrying out any necessary performance reviews for any individuals not meeting the required standard.
• Assist Executive Chef and in all chef training and development.
• Take responsibility and liaise with senior sous chef to ensure all administration duties are complete - to include reviews, coshh, h & s, new starter, holiday forms, engineering issues, leaver forms, sick forms and flow training.
• Help promote and maintain a good working environment within the department and good relationships with all other hotel departments.
• Carry out and implement any requests from the Executive Chef relating to staff training and development, company policies and industry regulations.
• Deputize in absence of Exec Chef in all aspects relating to the day to day running of kitchens.
• To ensure all menu items are properly prepared using correct recipes, methods of preparation and presentation.
• Interact effectively and work closely with front of house managers, head waiters, section heads in all areas to ensure that service standards are achieved and good working relationships achieved.
• To ensure that correct portion control and amount of “Mise en place” are prepared and set up for service in the kitchen.
• All prepared foods are labelled, dated and food stocks rotated, kept in legal, hygienic conditions.
• To ensure service of menu items from the kitchen to waiting staff are carried out in an efficient and courteous manner.
• To control “Checking In/ Receiving” of deliveries: Taking note of quality, amounts, prices, items missing and short orders.
• Ensure that all food preparation areas are maintained in a clean state and in good repair and conform to 1990 & 1995 government legislation on Health & Food Safety Act and HACCP Guidelines
• To be conversant and work within One Aldwych Food Safety Policy and Hazard Analysis Critical Control Points, Due Diligence Guidelines and professional best work practice.
• To hold regular briefings with the kitchen teams, ensuring all relevant information is passed along
• To attend meetings and hold regular briefings with Restaurant and Chef teams, ensuring all relevant information is passed along, this includes tastings of any new dishes
• To communicate with the Front of House team any changes to the menu and the allergen chart
• To adhere to and manage annual kitchen budgets in order to achieve agreed performance targets
• To present the financial results on a monthly basis having a clear understanding and reason for any discrepancies
• In absence of Exec Chef, ensure good kitchen planning with necessary equipment and food stocks to enable a smooth service and guest satisfaction