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- Tasks: Assist the Sous Chef in running the kitchen and training staff.
- Company: The Savoy is a legendary hotel known for luxury and exceptional service.
- Benefits: Enjoy competitive salary, generous holiday, exclusive discounts, and wellness perks.
- Why this job: Join a prestigious team and elevate your culinary skills in a historic setting.
- Qualifications: 3-5 years in hospitality with strong communication and organisational skills required.
- Other info: Flexible tasks and opportunities for growth in a dynamic environment.
The predicted salary is between 25000 - 35000 £ per year.
Company Description
The Savoy, a Fairmont Managed Hotel, is one of the world\’s most iconic hotels. A renowned leaders in the hospitality industry, The Savoy has a reputation for outstanding service and excellence. Originally built in 1889, the hotel has a rich history and has played host to royalty, world leaders and legends of the stage and screen. Today, colleagues pride themselves on being innovative and inspirational, delivering the very best in five star luxury. Passionate about developing and promoting talent, The Savoy offers unwavering support and recognition to colleagues, as well as having a very competitive benefits plan.
Job Description
Job title: Junior Sous Chef
Department: Main Kitchen
Inspired & supported by: Head Chef
Your purpose will be:To assist the Sous Chef in the smooth running of the kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards. Together with the Sous Chef to supervise and coordinate the kitchen service with other departments. Together with the Sous Chef to deal with staff queries, solving any problems concerning the kitchen or staff canteen. To coordinate and execute training of kitchen staff. To be able to motivate staff. To cook any food on a daily basis according to business requirements.
You will be accountable for:
- To interact with individuals outside the hotel
- To co-ordinate functions and activities with other Food & Beverage department
- To handle payroll and holiday organisation
- To assist the Sous Chef in quality levels of production and presentation
- To work actively in cost control and implementing standards
- To assist in Personnel related matters
- To carry out departmental training, where necessary
- To deputise the Executive Chef in his absence
- To control all aspects of food outlets in the Sous Chefs absence
- To be actively involved in Health & Hygiene matters
- To promote quality throughout the hotel in all areas of food
- To ensure that room service is of the best in quality, temperature and service
- To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well balanced cuisine
- To carry out daily work to exceed guest expectations
- To ensure the smooth running of the day to day operations in the kitchen
- To strive to deliver the highest quality of food and service
- To adhere to all legal requirements, regulations and guidelines
Occasional Duties
- To carry out annual appraisals on all team members
- To conduct departmental orientation for all new team members
- To liase with the Training and Quality Assurance Manager on departmental training needs
- To carry out any other reasonable requests as directed by your manager
Health & Safety
- To be aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your work place
- To be aware of, and comply with Food Acts.
- To wear any appropriate protective clothing provided by or recommended by the Hotel.
- To report any defects in the building, plant or equipment according to the Hotel procedures.
- To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
- To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
- To attend any training deemed appropriate by your Head of Department
Qualifications
What you will need to do this role:
- 3-5 years’ experience in the Hospitality Industry.
- Outstanding communication skills, both written & verbal.
- A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.
- Enthusiastic and positive personality with the ability to build trusting relationships with others.
- Proven organizational skills, works well on their own. Able to set and meet deadlines with quality results.
- Applicable job related skills as per Accountable Duties.
Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.
Additional Information
What’s in it for you?
- Competitive salary, pension, and life assurance
- 31–33 days of holiday (including public holidays)
- Cashback for wellbeing/healthcare expenses & Perkbox
- Exclusive discounts:
- Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included)
- 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants
- 20% off at other Gordon Ramsay restaurants and Restaurant 1890
- Free stay at The Savoy after probation
- Colleague restaurant, interfaith prayer room and wellness room
- Laundry services for all colleagues
- Gym access, cycle-to-work scheme and gym membership discount
- Season ticket loan for commuting
- Employee assistance program
- English classes, optician reimbursements, and local discounts for F&B and retail
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Junior Sous Chef, In-Room Dining, The Savoy Hotel employer: 21c Museum Hotels
Contact Detail:
21c Museum Hotels Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Junior Sous Chef, In-Room Dining, The Savoy Hotel
✨Tip Number 1
Familiarise yourself with The Savoy's culinary style and menu offerings. Understanding their approach to fine dining and in-room service will help you demonstrate your passion for the role during interviews.
✨Tip Number 2
Network with current or former employees of The Savoy. Engaging with them can provide valuable insights into the company culture and expectations, which can be beneficial when discussing your fit for the Junior Sous Chef position.
✨Tip Number 3
Showcase your leadership skills by preparing examples of how you've successfully trained or motivated kitchen staff in previous roles. This will highlight your ability to support the Sous Chef and manage team dynamics effectively.
✨Tip Number 4
Research the latest trends in food safety and hygiene practices. Being knowledgeable about these topics will not only impress your interviewers but also demonstrate your commitment to maintaining high standards in the kitchen.
We think you need these skills to ace Junior Sous Chef, In-Room Dining, The Savoy Hotel
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience in the hospitality industry, particularly in kitchen roles. Emphasise any previous positions where you assisted in kitchen management or training staff, as these are key responsibilities for the Junior Sous Chef role.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for culinary excellence and your ability to work in a high-pressure environment. Mention specific experiences that demonstrate your leadership skills and your commitment to maintaining high standards in food quality and service.
Highlight Communication Skills: Since outstanding communication is crucial for this role, provide examples in your application of how you've effectively communicated with team members and other departments in past positions. This could include resolving conflicts or coordinating events.
Showcase Your Enthusiasm: In your application, convey your enthusiasm for working at The Savoy and your desire to contribute to its reputation for excellence. Mention any personal connections to the hotel or its values, and express your eagerness to be part of such an iconic establishment.
How to prepare for a job interview at 21c Museum Hotels
✨Show Your Passion for Culinary Arts
Make sure to express your enthusiasm for cooking and the culinary arts during the interview. Share specific examples of dishes you love to prepare or techniques you enjoy using, as this will demonstrate your genuine interest in the role.
✨Highlight Teamwork Experience
Since the role involves supervising and coordinating with other departments, be prepared to discuss your previous experiences working in a team. Share examples of how you've successfully collaborated with others in a kitchen environment to achieve common goals.
✨Demonstrate Problem-Solving Skills
The job requires dealing with staff queries and solving problems. Prepare to discuss situations where you've faced challenges in the kitchen and how you resolved them. This will show your ability to think on your feet and maintain a smooth operation.
✨Understand Health & Safety Regulations
Familiarise yourself with health and safety practices relevant to the hospitality industry. Be ready to discuss how you ensure compliance with food safety standards and how you promote a safe working environment in the kitchen.
