All Accor

Global hotel management, franchising, loyalty program

Junior Sous Chef - Colleague Restaurant

Culinary & Kitchen ProductionUpdated on Nov 11

Full-timeLondon, UK£57.4kIn-person

About the Job

Requirements

Three to five years of experience in the hospitality industry.
Strong written and verbal communication skills.
Ability to communicate and interact effectively with all organizational levels.
Ability to build trusting relationships with others.
Organizational skills and ability to work independently and meet deadlines with quality results.
Applicable job-related skills for the accountable duties.

Responsibilities

Assist the Head Chef with the smooth running of the colleague restaurant kitchen and maintain kitchen areas to Fairmont standards.
Supervise and coordinate kitchen service with other departments alongside the Head Chef.
Handle staff queries and resolve kitchen or staff canteen problems with the Head Chef.
Coordinate and deliver training for kitchen staff, and motivate staff.
Prepare food daily according to business requirements.
Interact with individuals outside the hotel.
Coordinate functions and activities with Food & Beverage and Back of House departments.
Handle payroll and holiday organization.
Assist the Head Chef with production and presentation quality.
Participate in cost control and implement standards.
Assist with personnel matters.
Carry out departmental training when necessary.
Deputize for the Head Chef in their absence and control food outlets during that absence.
Participate in health and hygiene matters and promote food quality throughout the hotel.
Ensure room service meets quality, temperature, and service expectations.
Ensure colleague canteen food is varied, interesting, well-cooked, and balanced.
Carry out daily work to exceed guest expectations and ensure smooth day-to-day kitchen operations.
Meet high standards of food and service and comply with applicable legal requirements, regulations, and guidelines.
Carry out annual appraisals for team members and conduct departmental orientation for new team members.
Coordinate with the Training and Quality Assurance Manager on departmental training needs.
Follow workplace health and safety practices, including awareness of workplace hazards and compliance with the Health and Safety at Work Act 1974 and the company health and safety manual.
Comply with Food Acts and wear appropriate protective clothing provided or recommended by the hotel.
Report building, plant, or equipment defects according to hotel procedures and report accidents involving colleagues, guests, or visitors.
Attend statutory fire training every six months and comply with fire, health, and safety rules.
Attend training deemed appropriate by the Head of Department.
Perform different tasks as needed to meet guest and colleague needs.

Job Description

Job title: Junior Sous Chef for the Colleague Restaurant

Department: Kitchen and Food & Beverage

Inspired & supported by: Head Chef of the Colleague Restaurant

Salary: £57,361 (including service charge)

Your purpose will be: To assist the Head Chef in the smooth running of the Colleague Restaurant`s kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards. Together with the Head Chef to supervise and coordinate the kitchen service with other departments. Together with the Head 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 on a daily basis 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 and Back of House departments
To handle payroll and holiday organisation
To assist the Head 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 Head Chef in his absence
To control all aspects of food outlets in the Head 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:

3-5 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, pension, and life assurance
31 days of holiday (including public holidays) increasing to 33 days after 5 years
Cashback for wellbeing/healthcare expenses & Perkbox
Exclusive discounts:
- Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included)
- 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants
- 20% off at other Gordon Ramsay restaurants and Restaurant 1890
Free stay at The Savoy after probation
Colleague restaurant, interfaith prayer room and wellness room
Laundry services for all colleagues
Gym access
Employee assistance program

Optician reimbursements, and local discounts for F&B and retail

About the Company

All Accor

Global hotel management, franchising, loyalty program

Accor is a global hospitality group with a wide range of hotel brands spanning economy to luxury. It earns revenue from room bookings, food and beverage services, and management fees from franchised properties, while providing hotel management and franchising services to partners. The company runs a loyalty program, A Club, to keep guests returning, and expands its capabilities through acquisitions like Adoria and a stake in Squarebreak to broaden its offerings. Its goal is to grow its footprint and deliver consistent, responsible guest experiences worldwide by leveraging global expertise and local know‑how, with a strong focus on sustainability.

Company size: 10,001+
Company stage: IPO
Headquarters: Issy-les-Moulineaux, France
Founded: 1967

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