Sous Chef
Role Overview
The Sous Chef is responsible for kitchen operations and the kitchen brigade when the Head Chef is absent.
Key Skills for This Role
Full Job Posting
Company
Novotel is part of the Accor network, which describes its work as responsible hospitality.
Role overview
The Sous Chef is responsible for kitchen operations and the kitchen brigade when the Head Chef is absent.
Key responsibilities
- Oversee kitchen operations, food preparation, service, and standards.
- Inspect food preparation areas and control food issued, portioning, waste, storage, and stock rotation.
- Check deliveries for quantity and quality, and assist with food cost control.
- Coordinate communication with other hotel departments.
- Follow health, safety, and food hygiene requirements; use appropriate protective clothing.
- Report defects and accidents, attend required training, and respond to reasonable management requests.
Person specification
- Be flexible and have a can-do attitude.
- Work independently and have experience in a busy food operation within the last two years.
- Understand health and safety regulations and follow food hygiene policy.
- Have worked in a similar environment and demonstrate knowledge of a busy kitchen and banqueting operation.
- An NVQ kitchen qualification, HACCP, and COSHH are listed under education and experience.
- Bring a positive approach to menu planning, enthusiasm for fresh ingredients, passion for food, punctuality, reliability, and self-motivation.
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