Sous Chef

Job description

Key tasks

Great talent deserves great rewards. Here’s just some of what’s in store:
• Training and Career development opportunities
• Annual bonus scheme
• Meals on duty
• Free quality uniforms
• Discounts at our hotels worldwide (we’re in 94 countries!)
• Free stays at any of our AccorHotels throughout the UK & Ireland
• And the list goes on; discounts with Europe car, Emirates, Merlin Entertainment and Eurostar…

Overview of duties
 Guarantees a high standard of culinary services offered to guests,
 Is able to innovate and diversify services offered to guests,
 Along with the Head Chef manages and motivates the kitchen staff in order to offer a high standard of service to guests,
 Is responsible for food hygiene, safety and quality in the hotel,

Main Responsibilities
Customer relations
 Adapts to any specific requests made by guests,
 Heeds any remarks made by guests,
 Makes suggestions for tailor-made services on offer at the hote,l

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/ Human Resources
 Live and Breath Service Attitude
 Manage Itineraries training
 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),

At Novotel, we grow faster

Feel fully responsible, be autonomous, adaptable, professional, have a love of adventure and a desire to stretch your limits: that’s the Novotel spirit .
An international brand with a network of 400 hotels in 60 countries, Novotel’s success is due to the professionalism and enthusiasm of its 30 000 employees who have been embodying the brand’s ideals for over 40 years.

DNA of the brand, innovation is at the heart of the promise made to employees: "At Novotel, we grow faster" . To transform this promise into reality, Novotel has implemented a unique human resources policy declined around five main professional career paths. Novotel accompanies each employee throughout their career. Integration, geographic mobility, bridging provision, skills development… everyone is given the opportunity to progress quickly and go further. Impossible is not Novotel.

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Desired profile

Skills

Level of Education Vocational education
Areas of study Cooking
Professional experiences 3 to 5 years
Languages essential English

Essential and optional requirements

-Teaching and motivational skills
-Flexibility and responsiveness
-Thorough and methodical
-Resourceful
-Creative flair
-Attention to detail and quality
-Well organised
-Physical resilience

·  Excel
·  Word