Junior Sous Chef

1 month ago

London, Greater London, United Kingdom Montcalm Collection Full time
About Montcalm Collection

Montcalm Collection is a luxury hotel group that prides itself on its commitment to excellence in service and product delivery. We are seeking a skilled and ambitious Junior Sous Chef to join our dynamic kitchen team at one of our prestigious London hotels.

Job Summary

The Junior Sous Chef will assist the Head Chef in successfully overseeing the entire kitchen operation and team daily. You will provide the highest level of food and service to all customers in line with the agreed service level and procedures.

Key Responsibilities
  • Assist the Sous Chef and Head Chef in managing the Kitchen team, including Chef de Partie, Commis Chef, Pastry Chef, Kitchen Porters.
  • Oversee the daily operations of the kitchen department, ensuring quality product, excellent presentation, efficient workflow and high productivity.
  • Assist in creating and managing the kitchen staff schedule, ensuring adequate coverage during peak periods while controlling labour costs.
  • Handle staffing issues, including time-off requests, attendance, and disciplinary actions in collaboration with the Sous Chef and Head Chef.
  • Participate in the recruitment and onboarding of new kitchen team members.
  • Conduct regular training sessions and performance evaluations to maintain high levels of service and adherence to standards.
  • Motivate and mentor the kitchen team, fostering a positive and professional work environment.
  • Take full responsibility for the quality and consistency of food production in the restaurant.
  • Ensure all dishes are prepared, cooked, and presented to company standards.
  • Ensure the kitchen is always organized to meet business demands, particularly around food costings and payroll.
  • Perform regular stock checks, labelling, audits, and equipment checks to adhere to health and safety requirements.
  • Order all food items as needed, ensuring only agreed suppliers are utilized.
  • Assist the Sous Chef and Head Chef in creating and maintaining recipe manuals and Standard Operating Procedures (SOPs) for new dishes.
  • Address and resolve any deficiencies or issues related to food quality standards promptly and effectively.
  • Develop and implement cleaning procedures and protocols, ensure adherence.
  • Conduct quality control checks to ensure work meets established standards.
  • Assist in managing the inventory of cleaning supplies, ensuring adequate stock levels and cost control.
  • Address guest inquiries, requests, and complaints related to kitchen services in a timely and professional manner.
  • Coordinate with the front desk and guest services teams to ensure special guest culinary preferences and VIP arrangements are fulfilled.
  • Address maintenance issues and report to the maintenance department.
  • Monitor and ensure compliance with Health and Safety Standards and Food Safety Standards.
  • Perform administrative tasks as required.
  • Accept responsibility and follow instructions from the Sous Chef and Head Chef.
  • Create and maintain good working relationships within the department and with other departments such that a high level of morale is sustained.
  • Maintain consistent, accurate stock records.
  • Role Model a philosophy of work and conduct consistent with the professionalism expected of management colleagues.
  • Interact with individuals outside the hotel, such as suppliers, contractors, labour relations representations and competitors.
  • Have ultimate responsibility and accountability along with the Sous Chef and Head Chef for Health & Safety and Food Safety training of all department Colleagues and for the overall accident record of the department.
  • Responsible for taking necessary proactive steps to reduce/eliminate Colleague accidents.

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