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Sous Chef - Park Royal

Country: UK

City: London

Hotel/Office/Restaurant: Park Plaza London Park Royal

Department: Kitchen

Type of employment: Full-time

Level: Management

Date posted: 15/05/2018

Closing date: 11/11/2018

This vacancy has now expired.

Love providing great service and being part of uplifting moments? Take the next step in your career with us as Sous Chef. This will be covering at Park Plaza Park Royal.  Park Plaza is the ideal place for you to develop your skills and shine in a collaborative team environment.

Description of the Company:

At Park Plaza we love to celebrate the individual. We believe every one of our team members has a contribution to make and personal touch to share with our guests and colleagues. We’re always striving for excellence and know that if we invest in our team members, they’ll invest in us. For an engaging work environment where the little things are celebrated along with the major milestones, you’ve come to the right place.

Main role and objectives:

To assist the Executive Chef in the supervision of kitchen production, and to participate in the food production.  Ensures that the function provides the highest food quality consistent with cost control and profitability margins; hence maximise guest satisfaction and food profitability.  All work is carried out in line with the hotel’s guidelines, the departmental business plan, and Park Plaza Hotels corporate guidelines, and service concepts.

Your responsibilities:

  • Works closely with Chefs to ensure correct preparation and delivery times are kept and food quality is maintaine
  • Assures proper safety, hygiene, and sanitation practices are followed
  • Assists Executive Chef in checking and ordering fresh products and dry storage items required by kitchen
  • Encourages increased communication between kitchen production and service staff
  • Ensures readiness and makes priorities in case of last minute changes to reservations
  • Confers closely and regularly with the Executive Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
  • Ensures the highest food quality appropriate to the market by assisting the Executive Chef in all areas of kitchen operations
  • Adheres to PPH standards of food quality, preparation, recipes, and presentation
  • Ensures proper staffing and adequate supplies for all stations
  • Supervises the proper set-up of each item on menus and insures their readiness
  • Oversees the seasonings, portions, and appearance of food service in the operation
  • Stores unused food properly to minimise waste and maximise quality
  • Assists in budgetary and payroll expense control as required

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