Sous Chef - 25K

Job description

Key tasks

Overview of duties
'• Ensures that kitchen operations run smoothly and that guests receive a high standard of service
• Manages and motivates the kitchen teams to provide excellent services to guests
• Ensures respect of hygiene, safety and food quality regulations'
Main responsibilities
Customer relations
• Adapts to any specific requests made by guests • Heeds any remarks made by guests
Professional techniques / Production
'• Helps prepare dishes in line with activity and consumption forecasts
• Prepares dishes and/or supervises preparation
• In conjunction with the Head Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
• In conjunction with the Head Chef and F&B Manager, helps prepare the menus and à la carte choices
• Updates the cooking instructions and ensures they are duly applied
• Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes '
Team management
'• Develops team spirit and motivation by creating a good working atmosphere
• Organises the welcome and integration of new employees
• Runs basic and advanced training for team members • Helps prepare the work schedules in line with activity forecasts
• Prepares the training plan together with the Head Chef and tracks implementation
• Applies labour legislation'
Commercial / Sales
'• Keeps track of trends in the restaurant market • Makes suggestions to the Head Chef in order to adapt the offer to changing customer expectations
• Regularly assesses the quality of services based on guests' remarks and quality audits'
Management and administration
'• Helps the Head Chef set up the department's annual budget in line with hotel strategy • Orders merchandise in compliance with the group's purchasing policy (REGAL), giving priority to orders via ACCORSHOP
• Manages stocks and supplies
• Helps manage headcount to improve ''prime cost''
• Respects the productivity ratios as budgeted
• Takes part in inventories
• Contributes to the improvement of costs and ratios while maintaining the high standard of service'
Hygiene / Personal safety / Environment
'• Ensures that the equipment and appliances are used correctly in line with safety instructions • Ensures the respect and due application of the rules of hygiene (HACCP standards etc) • Helps the Head Chef prepare an action plan following the hygiene analysis results and tracks implementation
• Checks that employees' uniforms are clean and in good condition
• Applies and ensures application of the hotel's security regulations (in case of fire etc)
• Respects and ensures respect of the hotel's commitments to the ''Environment Charter'' (saving energy, recycling, sorting waste etc)'

Mercure and its people

Hotels with individuality, passion for service and committed to quality and guest satisfaction.

Join a team of warm and friendly professionals who will share their love for hospitality.

Desired profile

Skills

Level of Education Others
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English (Fluent)

Essential and optional requirements

·  Excel