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