Sous Chef

Novotel Nottingham Derby is a 4-star hotel located in Long Eaton, between Nottingham and Derby. Also, just off junction 25 of the M1. Offering newly refurbished rooms with king-sized beds as standard also family rooms available, our features which we have a lovely restaurant and a lobby bar. Responsibilities As Sous Chef, you will assume full operational authority over the kitchen and Kitchen Brigade in the Head Chef's absence, with the following critical responsibilities:Kitchen Operations & Leadership: Maintain absolute control over all aspects of daily kitchen operations and direct the Kitchen Brigade with authority and professionalism.

Food Quality & Standards: Oversee the preparation and service of all cuisine to ensure strict adherence to established quality standards and specifications.Facility Inspections: Conduct regular and thorough inspections of kitchen and food preparation areas to maintain compliance with operational standards.Food Cost Management: Exercise rigorous control over all food items issued from the kitchen and actively manage food cost percentages within budgetary constraints.

Order Accuracy & Portion Control: Guarantee that all orders are prepared precisely according to specifications and enforce strict portion control protocols, investigating and addressing wastage incidents immediately.Inventory & Storage Management: Supervise the secure storage of all food items, implementing correct stock rotation procedures and maintaining maximum security protocols at all times.

Goods Receiving & Verification: Inspect all delivered goods against documentation, verifying both quantity and quality to maintain cost efficiency and standards.Interdepartmental Communication: Foster and maintain effective communication channels between the kitchen and all hotel departments to ensure seamless operations.

Health, Safety & Compliance: Demonstrate comprehensive awareness of and strict compliance with Health and Safety Act requirements, Food Hygiene Regulations, and all company-mandated safe working practices.Protective Standards: Wear all appropriate protective clothing as provided or recommended by the company.Facility Maintenance Reporting: Report any defects in building infrastructure or equipment promptly according to established hotel procedures.

Worked in a similar environment NVQ in a kitchen qualification HACCP and COSHH Demonstrate knowledge of a busy working kitchen and Banqueting operation Must have enthusiasm and passion for food Must be punctual and reliable Be self-motivated