Sous Chef at Accor

London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

15 May, 26

Salary

0.0

Posted On

14 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Production Supervision, Food Production, Cost Control, Profitability Margins, Staff Supervision, Stock Management, Budgetary Control, Payroll Expense Control, Staff Training, Food Safety, Sanitation, Menu Planning, Leadership, Team Management, Cooking Techniques, Kitchen Equipment

Industry

Hospitality

Description

Company Description The Novotel London Bridge) is a 4-star hotel located close to the South Bank (SE1 9HH) with Tate Modern, The Shard and St Paul's Cathedral just around the corner. There are 182 chic bedrooms, Gourmet Bar and Restaurant as well as fitness centre. Job Description We are looking for an experienced Sous Chef to join our team. If you have a passion for working with people and creating great food – keep on readin Your main responsibilities as a Sous Chef will include: Assisting the Head Chef and the in the supervision of kitchen production, and to participating in the food production Ensuring that the function provides the highest food quality consistent with cost control and profitability margins Supervision of kitchen staff to maintain efficient and effective operations of the department Proactively supporting senior managers to pursue the highest possible profitability of the department Managing stock in order to minimise waste and maximise quality Assisting in budgetary and payroll expense control as required Monitoring and training junior staff to follow all applicable laws, especially in regards to food safety and sanitation Qualifications Proven experience as a Senior Chef de Partie or Junior Sous Chef Experience in a similar style of kitchen Experience supervising and training junior kitchen staff Menu planning and development experience Experience managing stock control and ordering Strong leadership and team management skills Excellent knowledge of cooking techniques and kitchen equipment Understanding of food cost control and budgeting Knowledge of health & safety regulations Flexibility to work evenings, weekends, and holidays Ability to deputise for the Head Chef in their absence Right to work in the UK Additional Information Why join us? •Personal development programs •Complimentary meals on duty and uniforms •Worldwide travel perks •Pension scheme •28 days holidays including bank holidays (increasing yearly to up to 5 extra days) Information on the processing of your personal data The personal data collected in the context of your application will be kept for a period of up to six months after our last contact, unless you request its deletion by writing to the Data Privacy Team at AccorInvest UK, 10 Hammersmith Grove, London W6 7AP, or by sending an e-mail to [email protected]. We take all necessary precautions to preserve the security, confidentiality and integrity of the personal data we collect and to avoid any misuse of it. You have the right to exercise, in the circumstances defined by applicable law (in particular, the retained EU law version of the General Data Protection Regulation (Regulation (EU) 2016/679) and the Data Protection Act 2018), your rights of access, rectification, deletion and portability in respect of your personal data, as well as the right to request the limitation, or to oppose the processing, of it. These rights may be exercised by writing to the Data Privacy Team at AccorInvest UK, 10 Hammersmith Grove, London W6 7AP, or by sending an e-mail to [email protected]. Full information on the processing of candidates' personal data is available in our Employee Privacy Policy. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities

The Sous Chef will assist the Head Chef in supervising kitchen production and participating in food preparation while ensuring the highest food quality aligns with cost control and profitability goals. Key duties also involve supervising kitchen staff, managing stock to minimize waste, and assisting with budgetary controls.