Are you a Sous Chef looking for a change or a strong Junior Sous/Senior CDP looking to take the next step?
Great opportunity to join our team at Holiday Inn Manchester Oldham.
IHG Benefits including Staff discount across the world
40hr contract working 5 days over 7. With overtime as required paid
Overview of duties
* Ensures that kitchen operations run smoothly and that guests receive a high standard of service
* Manages and motivates the kitchen teams to provide excellent services to guests
* Ensures respect of hygiene, safety and food quality regulations Main responsibilities Adapts to any specific requests made by guests
* Heeds any remarks made by guests Professional techniques / Production
* Helps prepare dishes in line with activity and consumption forecasts
* Prepares dishes and/or supervises preparation
* In conjunction with the Head Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etc
* In conjunction with the Head Chef and F&B Manager, helps prepare the menus and à la carte choices
* Updates the cooking instructions and ensures they are duly applied
* Ensures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishes Team management Develops team spirit and motivation by creating a good working atmosphere
* Organises the welcome and integration of new employees
* Runs basic and advanced training for team members Helps prepare the work schedules in line with activity forecasts
* Prepares the training plan together with the Head Chef and tracks implementation
* Applies labour legislation Commercial / Sales Keeps track of trends in the restaurant market Makes suggestions to the Head Chef in order to adapt the offer to changing customer expectations
* Regularly assesses the quality of services based on guests' remarks and quality audits Management and administration Orders merchandise in compliance with the group's purchasing policy
* Manages stocks and supplies
* Helps manage headcount to improve "prime cost"
* Respects the productivity ratios as budgeted
* Takes part in inventories
* Contributes to the improvement of costs and ratios while maintaining the high standard of service Hygiene / Personal safety / Environment
* Ensures that the equipment and appliances are used correctly in line with safety instructions
* Ensures the respect and due application of the rules of hygiene (HACCP standards etc) Helps the Head Chef prepare an action plan following the hygiene analysis results and tracks implementation
Job Types: Full-time, Permanent
Pay: Up to £31,500.00 per year
Benefits:
* Discounted or free food
* On-site parking
* Sick pay
Work Location: In person