The Marcus, Tapestry Collection by Hilton - Sous Chef in Portrush

The Marcus, Tapestry Collection by Hilton - Sous Chef

About Us

Andras Hotels is Northern Ireland’s largest hotel group with nine hotels in Belfast, Coleraine and Portrush, two apartment complexes, a Café Bar and a Health Club. We are rapidly expanding our portfolio and we are dedicated to promoting tourism and hospitality across the country. We develop our people through our Andras Academy, the industry Wellbeing and Development Promise, and we are proud to be signed up to Green Tourism.

What is the job?

This is an important role within a dynamic and fast paced environment. Primarily this role will involve working in the Kitchen helping the Head Chef manager the kitchen to ensure that it runs smoothly. You will be part of the Kitchen team that will ensure that we provide the best quality food to our guests, be this at breakfast, in the bar, room service, or our a-la-carte pan Asian restaurant.

Hours

40 hours

What we offer:

Discounted Hotel Rates across ‘000’s of hotels worldwide for employees and for family and friends

Health Care Cash Plan

Diamond membership of Kingsbridge Hospital Group

Enhanced Pension Scheme

Enhanced Maternity Pay

Enhanced Paternity Pay

Cycle to work

Recruit a friend scheme

Employee Appreciation and Social Events

Employee of the Month Award

£20 for completion of FLOW training

Increased Annual leave with service

Discount at Bodyscape – Employee rate and family and friend rate

Cyrospa discount rate at Bodyscape

Communication and advice on Health and Wellbeing

Andras Academy – Training and Development Programs and progression opportunities within the Andras Hotels Group

Work for globally renowned Hotel Brands

Reward Club Incentive Scheme

Hotel Incentive scheme

Employee Assistance Programme (EAP) & Wellbeing App

Perks & Discounts – access to perks and discounts on travels, shopping and much more

About the role

Your day to day

People

• Assist the Head Chef in all aspects of their duties and deputise in their absence

• Assisting in managing the efficient running of the kitchen, covering breakfast, a-la-carte restaurant, bar and room service

• To assist the Head Chef in the development of the kitchen team and actively coach on hospitality skills, department procedures etc.

• Ensure your team are properly trained on systems, security, service and quality standards

• Ensure the proper training on all kitchen equipment and catering procedures

Financial

• Ensure that goods are stored at the correct conditions

• Ensure that stock rotation is carried out correctly and documented on a daily basis and taken accurately.

• Ensure dishes are prepared to the correct specs, in line with required costings

• Ensure that stock levels are accurate, and wastage is monitored and kept to a minimum

Guest Experience

• Create menu recipes and train all chefs to have consistent food quality and presentation

• Solicit guest feedback to enhance satisfaction and promptly address inquiries regarding dishes and kitchen services.

• Assist the Head Chef as needed to ensure high customer satisfaction

• Deal with guest complaints in a friendly and efficient manner

Responsible Business

• Ensure food and beverage security and minimize waste through diligent stock management.

• Manage and maintain HACCP

• Uphold hygiene standards and regulatory compliance for kitchen equipment and environment.

• Adhere to Company and Hilton Brand sustainability initiatives.

Accountability

• Manage kitchen team

• Hours or work will include mornings, evenings and weekends

• Act as Duty Manager when required

How do I deliver this?

Our success is the result of staying true to our Vision, Mission, and Values. Specifically, we live these Values:

• Hospitality - We're passionate about delivering exceptional guest experiences.

• Integrity - We do the right thing, all the time.

• Leadership - We're leaders in our industry and in our communities.

• Teamwork - We're team players in everything we do.

• Ownership - We're the owners of our actions and decisions.

• Now - We operate with a sense of urgency and discipline

About the company

We are a leading property development and hospitality company, established in 1981 and based in Belfast, Northern Ireland. We are the city's largest hotel group approaching 1000 bedrooms in the city.

Required Criteria

• Minimum 2 years experience in a hotel kitchen in 4 star or above
• A clear understanding of speaking and understanding English
• Proven experience of leading and managing others
• Strong IT competency

Desired Criteria

• 2 years’ experience in Pan Asian Cuisine
• Experience in a branded hotel
• Experience of a hotel pre-opening