What is the job
- Responsible for all food production including that used for restaurants, in room dining and Pool bar Outlets.
- Develop menus, food purchase specifications and recipes. Supervise staff. Develop and monitor food and Labor budget for the department.
- Maintain highest professional food quality and sanitation standards
Your day to day
People
- To work as part of a team in a constructive manner that enables Cliveden to achieve the objective of being a market leader in the luxury hotel sector.
- To have a committed approach to the development of creative service in the kitchen.
- To offer a personal service to Club members and residents of the House that is in keeping with Cliveden.
- To comply with all Hotel and Company policies.
Guest Experience
- Junior Sous Chef must maintain effective communication within the kitchen, be responsive to staff suggestions and concerns and work to resolve problems
- Maintain effective working relationship with food and beverage management, staff and hotel head departments.
Responsible Business
- Comply with Standards of Service and assists in assuring the same from all kitchen employees.
- Assists in manage a day-to-day operation of the kitchen, coordinate food production
- Schedules and ensure highest level of food quality, taste and presentation.
- Participate in actual food preparation, produce food consistently high quality, taste and presentation and expedite during peak meal periods as needed.
- Control food cost by assisting in training kitchen staff on the proper methods of food preparation and handling, by training kitchen, restaurant and stewards.
- Ensures that all kitchen employees consistently adhere to uniform, grooming and appearance standards.
- In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
- Establish and require strict adherence to health department and hotel sanitation and food handling guidelines
- In conjunction with the Executive Chef and Demi Chef De Partie, develop menus & create and ensure adherence to recipes and product specifications.
- Give training to all kitchen staff on all new menus.
Accountabilities
- Complete daily food orders based upon scheduled banquet events and projected levels of
- business.
- Conduct regular inspections of the entire kitchen/dishwashing areas and coolers and
- promptly act to correct deficiencies found during inspection.
- Be able to work under extreme pressure, long hours and in a heated environment
- Assist the Executive Chef and the rest of the team to maintain quality, standards and cleanliness required by the Chef
- Able to work hours required and section assigned to by the Executive Chef
What We Need From You
- Some college or advanced vocational training
- 7 years experience in hotel and restaurant industries or equivalent combination of
education and experience
- Professional certification and licence if required by law
Don't quite meet every single requirement, but still believe you'd be a great fit for the job We'll never know unless you hit the Apply button. Start your journey with us today.
