The Marcus, Tapestry Collection by Hilton - Sous Chef
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 this 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
What you will need
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
