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Sous Chef - Corner Room - London, Hackney, E2 9NF

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Corner Room is a busy neighbourhood restaurant located within the beautifully restored Town Hall Hotel & Apartments in London's highly fashionable East End. The property has been finished to a five-star standard and offers a selection of hotel bedrooms and apartments, leisure facilities, cocktail bar, restaurants and extensive conference and banqueting rooms.

The imposing Town Hall building, which has stood in the heart of London's vibrant East End since Edwardian times, reopened its doors in April 2010 as the Town Hall Hotel. After a visionary extension and a sensitive restoration under the direction of Rare Architecture, Town Hall Hotel, offers a new concept for London's culturally diverse and energetic East End. Created by entrepreneur and hotelier Peng Loh, the spacious 98 room hotel apartments combine the amenities and luxuries of a five star hotel with the space and style of a designer apartment and have been welcomed as a refreshing addition to the London hotel scene.

Working in a small team, our aim is to combine informality, affordability and unique imaginative cuisine. Our wine list is 100% made of natural wines with menus created with flair and we truly value exceptional quality and the personal touch in everything that we do. We are an unpretentious, arty restaurant with exciting cooking, quirky design and people with big personalities.

We employ people for their passion, creativity and personality as well as their ability and attitude. Above all we want people who are passionate about food and customer service.

The ideal candidate will be dedicated, attentive, committed and professional.

Under the general guidance and direction of the Head Chef and within the limits of company policies, procedures and departmental standards, the Sous Chef will assist in overseeing and directing all aspects of Kitchen operations. To be fully conversant with all emergency and security procedures within the restaurant and hotel, and take charge of any situation that may arise. To maintain the highest standards of service and operational efficiency within all areas of responsibility. To ensure there is a positive approach, which is actively pursued in respect of training and development of the kitchen brigade.

Your main duties and responsibilities will be as follows:

•Responsible for the Kitchen in the absence of the Head Chef.
•Will be required to work on any section when necessary, to ensure quality and consistency is maintained within the kitchen.
•Liaising with other chefs, to ensure that the correct level of produce is ordered to meet par stock requirements.
•Checking sections and ensuring that they are organised in an orderly and efficient manner.
•To ensure that the ordering is done accurately and in accordance to the occupancy levels of the restaurant and hotel.
•Ensuring that the fridge temperatures are recorded twice a day, and any maintenance issues are reported immediately.
•Ensuring that all checklist and inspections are completed and recorded on a daily basis - then filed in the correct manner.
•To ensure that all food produced is labelled accurately and stored in fridges in the correct manner i.e. cooked meats above raw meats.
•To ensure that fair discipline is maintained throughout the kitchen.
•To ensure that all staff are treated fairly and with commonly accepted courtesy.
•Ensuring that all statutory, as well as company, hygiene regulations are strictly adhered to.
•To ensure that all maintenance problems are reported to the correct department and then followed up to ensure the work is carried out.
•To ensure that the kitchen is fully prepared for service.
•To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
•To ensure that waiters are standing by, when delicate dishes are served.
•Leading and training a very experienced brigade of kitchen professionals, so that kitchen and food and beverage staff performs their duties correctly.
•To attend any seminars and training courses when required for personal development.
•Contributing to and achieving operational objectives
•Meeting restaurant financial objectives
•Menu planning
•Cost control
•Accomplishing human resources objectives, including recruiting, training, disciplining employees and communicating job expectations
•To ensure that the produce purchased is to correct specification, best quality and all purchases must be made using the specified nominated supplier.
•To ensure that all Chef de Parties, Commis Chefs, Demi Chefs, Trainees and Apprentices are aware of their daily Mise En Place requirements and help them plan their days in the most efficient way.

This is a fantastic opportunity for you to use your specialist skills and a real chance for career progression.

You are the ideal candidate for this position if you…

- love food and are interested in developing your knowledge and skills in this field
- You have previous experience in a similar position
- You have a great ability to multitask and stay calm under pressure
- You enjoy working as part of the team, but are equally happy and take pride to complete tasks on your own
- You understand the flexible nature of the restaurant business
- You possess excellent English and interpersonal skills
- You are eligible to live and work on a full time basis within the UK
- You consider yourself to be a positive and bubbly person

Does this sound like you? Do get in contact with us, we would love to meet you and hopefully welcome you to our team.

The Company offers the following:

- Open-minded and friendly work environment
- Competitive salary plus service charge
- Meals on duty
- Employee discounts including Friends and Family Room Rates

Due to the high demand expected please note will we only contact you if we would like to see you for an interview.
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Helyek Külföld
Kategória Külföldi munka
Aktiválás időpontja 2014.03.18.
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