Marriott Junior Sous Chef in Greater London, United Kingdom
At Sheraton, we go above and beyond in everything we do. We are inspired by our guests and one another and are driven to make things better. We love what we do, and we give it all we ve got on property and off. When guests stay with us, it s not just a room with a bed that they re buying. It s an experience. We re looking for someone who is ready to go beyond in everything they do. If you are someone with a genuine drive to improve your life and the lives of those around you, we encourage you to explore careers with Sheraton.
The Park Lane Hotel is a Five Star property centrallylocated in the heart of Mayfairand one of London's most elegantand traditional hotels, a 1920's jewel reset for the 21stCentury.
Combininga reputation for providing unparalleled comfort and service with a first-classlocation at London's smartest address, The Park Lane Hotel, offers our lifeenthusiasts both style and convenience to satisfy their needs.
The Park Lane Hotel isseeking a new team member who shares our passion for delivering anunrivalled level of service. You will need to be highly motivated to workin an environment where exceeding the expectations of our customers is theminimum standard.
The Sheraton Park Lane hasa fantastic opportunity for a talented Junior Sous Chef to join our team. As a senior member of thekitchen team you will be responsible for all aspects of assisting in the runningthe kitchen- including design delivery of the menu's, staff development, foodbudget management and health safety. The ideal candidate will be working in asimilar environment. We are looking for someone who is proficient inall aspects of kitchen work relating to restaurant, banqueting andin-room dining. Experience in both large banqueting and highend restaurant, is also highly desirable. It is expected thatthe Junior Sous Chef shouldalso be able to lead from the front- challenging and developing the team'screative style, while building a stimulating and exciting environment for bothguests and staff alike.
A day in the life of Jonathan Junior SousChef for The Park Lane Hotel, It is always interesting and never the same.
As Junior Sous Chef I always work straightshifts, and have at least one earlier shift a week where I carry out the dutiesof sous chef where I am responsible for checking all sections, placing theorders, doing paperwork that is required and generally helping out on anysections that need a hand.
On a normal day I am responsible for therestaurant, where I do any MEP that is required for service as well as placingorders and guiding the junior chefs in their daily tasks. I work with the SeniorSous Chef on menu development and costing allowing for the menu to changeregularly and to experiment sessional ingredients. As well as looking after the restaurant I amalso on hand to give In-room dining and banqueting a hand if needed.
My key responsibilities are ensuring thatall standards that have been set are adhered to. I also support and deliver trainingto the Junior Chefs to ensure they have the skills and knowledge to deliver thestandards that have been put in place. Another of my key responsibility is toensure that all tasks are completed by the end of the week; this includesweekly maintenance list, recording of all cooking and fridge temperatures andany menus for the restaurant for the following week.
Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.
Job: Food and Beverage & Culinary
Organization: Sheraton Hotels & Resorts
Location: GBR-Greater London
Requisition ID: 170022RO