Sous Chef

Sous Chef / Chef de Partie (depending on experience)Reporting to:- Cluster Hotel Manager /Head ChefSalary:- £14.40 - £16.50 per hour (depending on experience)Hours:- 40 hrs per weekLocation:- The Wesley, EustonThe Wesley Hotel is recruiting for a Sous Chef / Chef de Partie to join our team.Company Benefits28 Days of Holiday a yearDiscounted hotel-staff ratesLife AssuranceGym facilityCritical Illness CoverBirthday / Work Anniversary Card and Cake CelebrationComplimentary meal on siteTraining and Development opportunitiesCompany Events / Team Building EventsEmployee Of the MonthEnhanced Maternity / Paternity pay provisionAbout the Role of Sous Chef / Chef de PartiePosition OverviewWe are looking for a talented and experienced Sous Chef/ Chef De Partie to join our dynamic kitchen team. The successful candidate will play a key role in supporting the Head Chef, ensuring the smooth operation of the kitchen, and delivering high-quality food in both restaurant and banquet service within a hotel environment. This role requires strong leadership skills, a passion for food, and an in-depth knowledge of food safety and hygiene regulations, including HACCP standards. The ideal candidate must be able to remain calm and composed in a fast-paced kitchen and maintain a professional and respectful approach when addressing colleagues and peers.Sous Chef / Chef de Partie Key ResponsibilitiesAssist the Head Chef in managing daily kitchen operations, ensuring seamless service and efficient workflows.Supervise and coordinate restaurant and banquet service, adapting to different menu styles and event requirements.Ensure all food preparation and presentation meet high-quality standards, maintaining consistency and attention to detail.Enforce strict compliance with food safety, hygiene regulations, and HACCP procedures.Strong understanding of food safety regulations and a commitment to maintaining the highest standards of cleanliness and safety in the kitchen.Train, mentor, and motivate kitchen staff, ensuring professional development and high performance.Monitor kitchen stock levels, oversee food ordering, and ensure effective waste management to optimise costs.Take charge of kitchen operations in the absence of the Head Chef, ensuring smooth service.Collaborate with the Head Chef to develop new menus, ensuring creativity, seasonality, and cost-effectiveness.Work closely with suppliers to ensure quality ingredients are sourced and delivered efficiently.Ensure all kitchen equipment is maintained in good working condition, reporting any issues promptly.Sous Chef / Chef de Partie RequirementsProven experience as a Sous Chef or Senior Chef de Partie in a hotel or fine dining environment.Strong understanding of food safety, hygiene regulations, and HACCP standards.Experience in both

la carte and banquet service.Ability to remain calm, composed, and efficient under pressure in a fast-paced kitchen.Excellent leadership, organisational, and time management skills.Ability to train and develop junior kitchen staff, fostering a collaborative team environment.Knowledge of seasonal and cost-effective menu planning.Strong problem-solving skills and ability to adapt to unexpected challenges in the kitchen.Flexibility to work varied shifts, including evenings, weekends, and holidays as required.Chef de Partie / Sous Chef Qualifications and SkillsExperience: Proven kitchen leadership experience, with a track record of delivering outstanding food and managing teams effectively.Standards and Detail Orientation: High standards for food quality and presentation, with strong attention to detail in record-keeping for safety and audit compliance.Commercial Acumen: Demonstrated ability to manage budgets, control costs, and achieve KPIs.Creativity: A flair for innovation and menu development, with a focus on seasonal and guest-focused dishes.Calm Under Pressure: Ability to maintain composure and focus in high-pressure situations, with a passion for providing guests with exceptional culinary experiences.Safety Focus: Strong understanding of food safety regulations and a commitment to maintaining the highest standards of cleanliness and safety in the kitchen.Required Food Safety CertificationLevel 3 Food Safety and Hygiene for Supervisors: This UK-recognised certification is required to demonstrate an advanced understanding of food safety practices. It is essential for all SousChefs to ensure compliance with food hygiene regulations and to manage food safety withinthe kitchen effectively.About UsThe Wesley Hotel is a growing hospitality brand based in the London Borough of Camden. We are a popular independent hotel located close to Euston station also with a new 39 bedroom one in Camden Town. Our Euston Hotel is a 99-bedroom hotel with 18 conference and meeting rooms, and a spacious on-site restaurant and bar.Since 1950 we are driven by our ethical ethos which is the reason why were not just another London hotel. Were a social enterprise, anything the hotel makes goes straight to charity.We are Gold Investor in People, and accredited by Green Tourism Gold. The Wesley Hotel is committed to run operations in a socially responsible, sustainable, and environmentally considerate manner.Job Type: Full-timeWork Location: In personTo ApplyPlease submit your CV via ..... full job details .....