[New Job Opening] Junior Head Chef job Vacancy in Mercure London – Heathrow Airport, Mercure London – Heathrow Airport in Hayes UB3

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Job Details:
Company name : Mercure London – Heathrow Airport
Position Name :
Junior Head Chef
Mercure London – Heathrow Airport in Hayes UB3
Job ID :
Description : Responsibility for the development and smooth operation of the kitchen with emphasis on quality, presentation within the guidelines of the standardised menus, and staff training. Promote the desired work culture around brand standards. and the brand ethos.Key Relationships· Operations Manager/Food & Beverage Manager / General Manager / Team Members of Kitchen and Food and Beverage areas.· Guests, Suppliers, government officials, competitors and other members of the local communityKey Job ResponsibilitiesManage day-to-day kitchen activities, plan and assign work, and establish performance and development goals for team members. Provide mentoring, coaching, and regular feedback to help manage conflict and improve team member performance.Ensure that all team members are presentable whilst on duty and that all rules and regulations are adhered to as per the hotel’s House Rules.Educate and train team members in compliance with brand standards, service behaviours, and governmental regulations. Ensure staff have the tools, training, and equipment to carry out job duties.Promote teamwork and quality service through daily communication and coordination with other departments. Assist sales, catering and banquet staff with banquets, parties and other special events.Based on sales figures by menu item, review the profitability and popularity of dishes on the menu and make changes where applicable in conjunction with the Operations Manager / General Manager.Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all staff to put forward their ideas and utilising them wherever practical.Supervise the kitchen in the preparation and presentation of all food items in accordance with the hotel’s food and beverage standards and standardised menu guidelines.Monitor standards of production to ensure quality.Supervise all aspects of kitchen cleanliness and co-ordinate the effective utilisation of all kitchen team members using effective staffing levels, ensuring all kitchen areas are maintained in a hygienic condition at all times and ensuring adherence to hotel standards.Control of food purchasing levels if applicable liaising with hotel stores personControl the drafting of rosters, ensuring each area is effectively covered and within keeping of the hotels annual manning and payroll budgets. These guidelines are to be provided by the Operations Manager / General Manager.Maintain a sound knowledge of purchasing procedures for food stocks. The control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food costs, whilst ensuring adequate food stocks and maintaining standards.Under the direction of the Operations Manager maintain continuous monitoring of all aspects pertaining to the control of the hotel’s food cost.Purchase all food items from the hotels supplier list.Ensuring the highest standards of personal presentation, hygiene and conduct in accordance with the hotel standards.To organise and supervise the training of kitchen staff, motivating all staff to increase skills in food preparation and kitchen management. Ensure all training given is accurately recorded and that all staff are reviewed and appraised within the necessary time frames as required by the Human Resources Department.Ensure the kitchen is maintained to high hygiene standard at all times and safe food handling practices are followed.Ensure COSHH and HACCAP guidelines are achieved and maintained. Check monitoring procedures daily.Ensure all equipment is properly maintained and stored, with all breakage’s and breakdowns being properly reported and recordedSelf ManagementComply with hotel rules and regulations and provisions contained in the employment handbook.Comply with company grooming and uniform standards.Comply with timekeeping and attendance policies.Actively participate in training and development programs and maximise opportunities for self development.Customer ServiceDemonstrate service attributes in accordance with industry expectations and company standards to include: -Being attentive to guestsAccurately and promptly fulfilling guest requestsUnderstand and anticipate guest needsMaintain a high level of knowledge which will enhance the guest experienceDemonstrate a service attitude that exceeds expectationsTake appropriate action to resolve guest complaintsAppreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customersHealth Safety & Security· Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety.· Familiarise yourself with emergency and evacuation procedures.· Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of your line manager.Financial Management· With the assistance of the finance / accounts department, co-ordinate the preparation of the departmental annual budget and work to achieve the budget by monitoring and controlling the departmental operations, considering revenue and expenditure.· On an ongoing basis; control and analyse departmental costs to ensure performance against budget; implementing corrective measures where necessary to produce positive business results.· Effectively manage staffing costs by preparing efficient work schedules in line with legal requirements.People Management· Work with the Company’s Human Resource Department to include : -Planning for future staffing needsRecruitment in line with company guidelinesPrepare detailed induction programmes for new staffMaintain a comprehensive, current and guest focused set of departmental standards and procedures and oversee their implementationEnsuring training needs analysis of your department is carried out and training programmes are designed to implement and meet departments needsActively work at developing your staff and identify high potentialsMaintain training records for all direct reports and ensure they all do the same for their staffConduct probation and formal performance appraisals in line with company guidelinesCoach, counsel and discipline staff, providing constructive feedback to enhance performanceApprove annual leave requests whilst considering peaks and troughs in the businessRegularly communicate with staff to maintain good relations.General Comply with the company corporate code of conduct at all times.Familiarise yourself with the company vision and values which link to our model of desired behaviours that we expect all employees to display.Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business goals.Have the desire and ability to improve your knowledge and abilities through on- going training.Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.Experience and qualifications requirement· Minimum 3 years’ experience required as a Junior Sous Chef in a similar establishment with on-the-job training available.· Culinary degree or food service management degree preferred. Other appropriate vocational qualifications considered.Job Types: Full-time, PermanentSalary: £30,000.00 per yearBenefits:Additional leaveDiscounted or free foodEmployee discountOn-site parkingSchedule:8 hour shiftWork remotely:No
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