About us
The Chancery Rosewood will welcome guests into a world of enriching experiences and unforgettable moments where they will feel inspired and elevated from the everyday. We will inject new energy into London’s scene where our associates will be the centre of our success. Opening in 2025.
About Rosewood
Rosewood Hotel Group is one of the world’s leading global lifestyle and hospitality management groups. Our group’s foundation is a commitment to “Relationship Hospitality” – a belief that true hospitality springs from the nurturing and building of strong and lasting relationships with fellow associates, guests, partners and the communities in which our hotels operate. By doing so, we strive to become the industry leader in delivering the true meaning of hospitality.
About the Role
The Staff Restaurant Sous Chef is responsible for efficiently running the culinary operation in the Staff Restaurant at The Chancery Rosewood, ensuring the highest standards of food quality, presentation, and service, while managing a team of culinary professionals. The role and its responsibilities are critical to the associate experience at the hotel, and is therefore an important part of the Culinary team, Rosewood Hotels and Resorts’ “Sense of Place” philosophy, and its commitment to excellence and innovation. The role reports into the Executive Sous Chef.
Key Responsibilities
* Ensures that the Staff Restaurant culinary team provide excellent service to associates.
* Handles associate enquiries (and guest enquiries, if applicable) in a courteous and efficient manner, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.
* Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
* Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
* Continuously seeks ways to assist the Culinary leadership to manage costs through innovative recipes.
* Ensures that all company minimum brand standards have been implemented.
* Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
* Sources locally available fresh products wherever possible and works with the Executive Sous Chef to create menus which are changed frequently to ensure associates are always offered a variety of food items.
* Reviews menus, analyses recipes, determines food, labour, overheads, and food costs.
* Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.
* Assists in the recruitment and training of all Culinary associates as appropriate.
About you
* A proven and knowledgeable Culinary leader in a hotel setting, preferably at Sous Chef level and with experience of delivering associate food
* A passion for creating balanced and nutritious meals for a wide variety of tastes and diets.
* A strong leader with the ability to communicate professionally with team members and motivate the Culinary brigade.
* A financial mindset with an understand of food costs and budgeting needs.
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