Join to apply for the Sous Chef role at nhow Hotels & Resorts
Join to apply for the Sous Chef role at nhow Hotels & Resorts
We are nhow London hotel! A quirky, fun, unique, unconventional lifestyle hotel on the border of Shoreditch - we are very different (in the best possible way) to any other hotel in London both in terms of look and feel. Joined by its older siblings in Milan, Berlin, Rotterdam, Marseille, Amsterdam, nhow London is one of the archetypal youngest sibling: loud, lively and loved. We are a brand of Minor Hotels which is a global hospitality leader with over 560 hotels and resorts across six continents, the other brands being Anantara, Awani, Elewana, NH, NH Collection, Oaks and Tivoli.
For nhow London, we are looking for a Sous Chef-A true culinary champion and the right hand of the Executive Chef. This person will ensure that all Junior team members are encouraged and motivated to deliver their very best.
What is in it for you?
* Salary: Between £40-42K plus service charge
* End-of-Year Bonus.
* Westfield Health & Rewards
* Free online and offline training on University- our in-house L&D platform
* Employee and Friends & Family rates in all Minor Group Hotels worldwide
* Excellent career opportunities: all employees of Minor Group Hotels are given priority on internal vacancies worldwide
* Free meals on shift
* Free onsite gym
* Quirky, United and Authentic Team
Main tasks and responsibilities
·To maintain a consistent high standard of food production and presentation
·Assists the Executive Chef in evaluating the performance of the current menu and highlights areas of concern.
·Assists the Executive Chef in driving compliance with all related company / statutory policies e.g.: COSSH, HACCP
·Ensures that all chefs in the brigade are continuously trained and developed.
·Under the direction of the Executive Chef, ensures that all menu items are produced in accordance to nhow standards
·To maintain adequate stock levels at all times, ensuring stock is stored and rotated correctly
·To maintain the highest level of cooking and presentation as set out by the Executive Chef
.To ensure that food wastage is kept to a minimum at all times whilst service is running
·To take charge of service standards and delivery in the absence of the Executive Chef
·Ensures that a collegial and professional environment is maintained at all times.
·To report any malfunctions or defects of equipment which are likely to contravene Food Safety regulations to Maintenance and follow up to ensure items are actioned.
·To comply fully with the hotel purchasing procedures using the correct forms.
·To action any environmental and ecological problems within the hotel.
·To undertake duties as and when required by the Executive Chef and all senior management.
·To assist the Executive Chef in all departmental meetings on a regular basis.
What are you waiting for? Come and be part of something brilliant. Join us!
Seniority level
* Seniority level
Mid-Senior level
Employment type
* Employment type
Full-time
Job function
* Job function
Customer Service
* Industries
Hospitality
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