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: Night Chef
Department: Culinary, Food & Beverage
Inspired & supported by: Head Chef, Main Kitchen
Salary: £45,678 (including service charge)
Your purpose will be:
To work with a brigade of talented chefs to produce 5-star quality food for our guests.
You will be accountable for:
1. Preparing dishes to the high standards of our distinctive 5-star cuisine
2. Managing a section in the kitchen, keeping it organised and well prepared at all times
3. Ensuring our standards for cleanliness and hygiene are well understood and never compromised
4. Supporting and leading a team of chefs in your section
Your key responsibilities & contribution will be:
5. Producing our dishes as per the specification, ensuring extraordinary quality and consistency for our guests
6. Leading the team in your section through a smooth service, with clear communication, delegation and support
7. Sharing your ideas to help improve our operation and the F&B offering for our guests
8. Being knowledgeable and a role model of all the food hygiene, health & safety and COVID19 policies of the hotel, for the safety of our guests and team
9. Identifying and facilitating training where required and recording this on personal training records
10. Stepping up in the absence of the Sous Chef and taking ownership of the daily checklist
11. Playing an active part in our team by attending the kitchen briefings and hotel meetings as requested by your leader, to boost our communication across the hotel and to ensure you are well informed
12. Taking a proactive approach to resolving issues you have identified (e.g. regarding equipment or processes)
Qualifications
What you will need to do this role:
Essential:
13. 3-5 years of experience in the hospitality industry
14. Experience in running a section in a kitchen and ability to motivate others
15. Outstanding communication skills, both written and spoken
16. Confidence in speaking with colleagues at all levels in the hotel
17. Enthusiastic and positive personality and ability to build trusting relationships with others
18. Proven organisation skills and ability to meet deadlines with quality results
19. GNVQ Level 2 or 3
Desirable:
20. Experience working in 5-star hospitality
21. Food Safety and Hygiene Certificate level 2 or 3
22. Experience in fine dining restaurants or 5-star hotels
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
23. Competitive salary, pension, and life assurance
24. 31–33 days of holiday (including public holidays)
25. Cashback for wellbeing/healthcare expenses & Perkbox
26. Exclusive discounts:
27. Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included)
28. 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants
29. 20% off at other Gordon Ramsay restaurants and Restaurant 1890
30. Free stay at The Savoy after probation
31. Colleague restaurant, interfaith prayer room and wellness room
32. Laundry services for all colleagues
33. Gym access, cycle-to-work scheme and Virgin Active membership discount
34. Season ticket loan for commuting
35. Employee assistance program
36. English classes, optician reimbursements, and local discounts for F&B and retail