Sous Chef Jobs in London – England – UK at Hyatt Place London City East
Title: Sous Chef
Company: Hyatt Place London City East
Location: London – England – UK
Type: Full Time
Category: Hospitality/Catering, Restaurant/Food Service
Position: Sous Chef (New Opening)
Sous Chef – New Opening
Opening 2021. Hyatt Place London City East. London E1 1DU
Is 2021 time for a renewal and regrowth? We are recruiting our “Opening Team”. Join us on this journey – people first!
Hyatt Place, our approach is purposeful and uncomplicated, designed with one purpose in mind. We help guests get the most out of their stay, so they can get the most out of their lives.
The new-build 280-roomHyatt Place London City East– due to open in June 2021 – will be managed by Cycas Hospitality and is the first property under the Hyatt Place brand in Central London. The hotel will occupy a prime position in the bustling district of Aldgate on Whitechapel road, close to brick lane and minutes from the heart of London’s Financial district. Set across nine floors, the hotel will feature a roof top Sky lounge and terrace bar with stunning views across the capital, plus a flexible meeting room concept. The hotel’s vibrant interiors will be further enhanced with a lobby hub with flexible grab and-go food market, and a signature inner-courtyard dining space with private dining room – ‘The Orangery’.
At Cycas Hospitality, we look for people who are dynamic, confident and ambitious; people who excel in their role and help our guests succeed too. Our focus is to put PEOPLE at the heart of everything we do. We believe in hiring the smile and training and developing talent to create genuine and caring teams who come to work to have fun.
If you have an inner drive to love what you do – and do it well – and you strive to provide the best purposeful hotel experience for the most selective of smart self-reliant business travellers, then please read on as you’re somebody we want within our Hyatt Place team.
YOUR CORE PURPOSE WILL BE:
Responsible for all kitchen operations in the absence of Head Chef
Solicit guest feedback to improve food and presentation quality
Assist with addressing customer questions and issues relating to kitchen services
Assist Head Chef with menu planning, food and beverage coordination, table arrangements, decoration options etc
Participate in the preparation of the annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on food, beverage and labour costs
In partnership with Food & Beverage, identify additional sales opportunities to enhance revenue. Drive promotions that deliver great dining experiences for our guests
Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations
Communicates to Head Chef any difficulties, guest or internal customer comment and other relevant information
Attend and participates in daily briefings and other meetings as scheduled
Prepare regional and local dishes appropriate to the hotel menu, location and guest mix
Prepare in advance food beverage, material and equipment needed for the service
Co-operate with the company to achieve compliance with Fire Life Safety Legislation
Report all accidents, dangerous occurrences or hazards to the Department Head
Ensure that staff are adequately supervised
WHAT YOU SHOULD BRING:
Hotel industry experience is essential for the role
Minimum of 1 year Sous Chef experience or 3 years as Chef de Partie
Strong communication skills
Ability to lead and develop people
EXCELLENT COMPANY BENEFITS