__vacancyopjusttionswidget.opt-Job Schedule__ 全职

__vacancyopjusttionswidget.opt-Job type__ 正式

__vacancyopjusttionswidget.opt-Brands__ FAIRMONT

__vacancyopjusttionswidget.opt-Job Category__ 厨房

Company Description

The Savoy, a Fairmont Managed Hotel, is one of the world's most iconic hotels. A renowned leaders in the hospitality industry, The Savoy has a reputation for outstanding service and excellence. Originally built in 1889, the hotel has a rich history and has played host to royalty, world leaders and legends of the stage and screen. Today, colleagues pride themselves on being innovative and inspirational, delivering the very best in five star luxury. Passionate about developing and promoting talent, The Savoy offers unwavering support and recognition to colleagues, as well as having a very competitive benefits plan.

Job Description

Job title: Junior Sous Chef

Department: All-day dining, F&B

Inspired & supported by: Sous Chef

  Salary: £49,940 including service charge for 48-hour contract

Your purpose will be: To assist the Sous Chef in the smooth running of the kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards. Together with the Sous Chef to supervise and coordinate the kitchen service with other departments. Together with the Sous Chef to deal with staff queries, solving any problems concerning the kitchen or staff canteen. To coordinate and execute training of kitchen staff. To be able to motivate staff. To cook any food daily according to business requirements.

You will be accountable for:

To interact with individuals outside the hotel

To co-ordinate functions and activities with other Food & Beverage department

To handle payroll and holiday organisation

To assist the Sous Chef in quality levels of production and presentation

To work actively in cost control and implementing standards

To assist in Personnel related matters

To carry out departmental training, where necessary

To deputise the Executive Chef in his absence

To control all aspects of food outlets in the Sous Chefs absence

To be actively involved in Health & Hygiene matters

To promote quality throughout the hotel in all areas of food

To ensure that room service is of the best in quality, temperature and service

To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well balanced cuisine

To carry out daily work to exceed guest expectations

To ensure the smooth running of the day to day operations in the kitchen

To strive to deliver the highest quality of food and service

To adhere to all legal requirements, regulations and guidelines

Occasional Duties

To carry out annual appraisals on all team members

To conduct departmental orientation for all new team members

To liase with the Training and Quality Assurance Manager on departmental training needs

To carry out any other reasonable requests as directed by your manager

Health & Safety

To be aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your work place

To be aware of, and comply with Food Acts.

To wear any appropriate protective clothing provided by or recommended by the Hotel.

To report any defects in the building, plant or equipment according to the Hotel procedures.

To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.

To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.

To attend any training deemed appropriate by your Head of Department

Qualifications

What you will need to do this role:

4-6 years’ experience in the Hospitality Industry.

Outstanding communication skills, both written & verbal.

A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.

Enthusiastic and positive personality with the ability to build trusting relationships with others.

Proven organizational skills, works well on their own. Able to set and meet deadlines with quality results.

Applicable job related skills as per Accountable Duties.

Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.

Additional Information

What’s in it for you?

Competitive salary and benefits including pension and life assurance
Private health insurance
31 days of holiday including public holidays (increase to 33 days after 5 years)
Cashback scheme for everyday wellbeing/healthcare expenses including Perkbox
Special rates for Savoy colleagues and their friends & family and discount across Accor hotels worldwide
Fantastic colleague rates in Fairmont and Raffles hotels worldwide that includes friends & family
Free stay at The Savoy after successful completion of probation
50% discount at our iconic American & Beaufort Bars
50% discount at our world-famous Afternoon Tea
50% discount at our spa and florist
50% discount at Gordon Ramsay's River Restaurant and Savoy Grill
20% at Gordon Ramsay restaurants outside the hotel and restaurant 1890
Laundry services & dry cleaning for uniformed and non-uniformed colleagues
Colleague gym facility and Virgin Active gym membership discount
Employee assistance programme
Annual optician reimbursements for eye tests and glasses
English language classes
Colleague restaurant
Local F&B, retail and gym discounts
Interfaith prayer room
Wellness room
Cycle to work scheme

对于雅高集团来说，多元与包容意味着欢迎每一个人，并尊重他们的差异，我们仅根据素质和技能来优先提供就业和发展机会。我们的目标是提供有意义的就业机会，一个温暖和包容的文化，优秀的工作条件，并促进所有人的发展，包括残疾人士。

在申请时，请不要犹豫告诉我们您可能需要的任何特殊需求，以便我们考虑这些需求。

List #1

Junior Sous Chef, All-day dining, The Savoy Hotel