6 months ago
At the heart of Edwardian Hotels London is a simple founding belief, that from back of house to the boardroom we are all Hosts. Everyone is encouraged to express their individuality and initiative, and to bring their passion to work. (We may wear uniforms, but we don’t believe in uniformity.)
Everything we do is driven by a desire to exceed our guests’, clients and partners expectations. To surprise and delight. To make the time our guests choose to spend with us genuinely exceptional. So that even the shortest stay with us, will last long in their memory. Everyone who works here does this every day across our portfolio of brands, in highly prestigious locations in London and beyond.
For 40 years Edwardian Hotels London has built upon this ambition, and as a family owned company we’re proud of the freedom our independence gives us to grow our business on a relentless and memorable curve – upwards.
With an enviable collection of luxurious distinctive hotels and restaurants such as The May Fair Hotel, Radisson Blu Edwardian London Hotels, Steak and Lobster, Scoff and Banter, May Fair Kitchen, Annayu and May Fair Bar; in the most desirable locations of the UK's most vibrant cities, EHL's vision is unique: To Be Memory Makers.
Being a Memory Maker as a Senior Chef De Partie
In this role, you will become part of the Edwardian family and work within Food Production in Radisson Blu Edwardian Heathrow
As a Senior Chef de Partie you will begin your management training and assist the senior kitchen team in the daily directions, you will also oversee the junior chefs in the execution and consistency of cuisine. You are required to cook and also ensure all hygiene standards are met and food safety guidelines are adhered to.
Duties and Responsibilities
Leads the daily operation of the kitchen
Coordinates the inventory, purchasing and disbursement of all supplies with the F and B controller
Ensures that proper sanitation practices are followed
Ensures proper staffing and adequate supplies for all stations
Prioritises and assigns work
Keeps current with local competition
Takes appropriate action to maintain the competitive status and profitability of the operation
Develops and implements strategies and practices which support employee engagement
Provides employees with the orientation and training needed to understand expectations and perform job responsibilities
Communicates performance expectations and provides employees with on-going feedback
Provides employees with coaching and counseling as needed to achieve performance objectives and reach their fullest potential
Leads by example, and motivates employees, communicates and reinforces the company vision to employees
Provides employees with the tools necessary to perform job responsibilities by assuming responsibility for ordering equipment as necessary
Seeks opportunities to improve the guest experience by seeking feedback and developing strategies to help improve the department
Gives personal attention, takes personal responsibility and uses teamwork to provide excellent guest experience
Ensures the highest quality of product within cost constraints by supervising and participating in the preparation of food
Adheres to Edwardian Hotels London standards of food quality, recipes and preparation.
Assists in overseeing all kitchen operational areas
Supervises the proper set up and readiness of each item on menus
Oversees the seasonings, portions and appearance of food served
Stores unused food properly to minimise waste and maximise quality
Trains other team leaders (Chefs de Partie) in all standards in any all sections of the kitchen.
Participates in the development of recipes
Participates in the management of the kitchen. assists the Sous Chef, Senior Sous Chef and Head Chef
Assures smooth kitchen operation by co-ordinating with related Food Departments
Holds a level 2 Food Hygiene certificate
Good command of the English language
Knowledge of Edwardian Hotels London systems procedures
Can take responsibility for any section of the kitchen and meet standards in health and hygiene, staffing and organisational planning, recipe standards, promotion of learning environment, and food quality and preparation
Understands and can manage cost of sales
Food and beverage product knowledge, and an understanding of menu content and impact, and pricing guidelines
Understands the strategic positioning of the hotel and company within the competitive market
Confident ability to communicate and establish rapport
Skilled in the use of techniques and strategies required to deliver training material in-group and in one-on-one settings
Skill in developing and adhering to department budget
Demonstrate ability to relate to, communicate with, and motivate employees to sustain high performance and quality levels
Skilled in the use of Micros Management, Micro soft Word, Microsoft Excel, Microsoft Power Point, E-mail and Internet
We Believe In Developing and Delighting Our Hosts So You Will Receive:
* Competitive Salary
* Complimentary 2 night stay in a luxury Edwardian Hotel of your choice (after two years service)
* Preferential accommodation rates for all Edwardian Hotels for Hosts, friends and family
* Discounts on food and beverage up to 30% in all Edwardian restaurants and bars
* Discounts on Spas and beauty treatments
* Hot meals and salad bar, teas, coffees and juices provided each day
* Uniforms provided per role requirement
All Hosts must have valid permission to live and work in the United Kingdom. Verification of documentation will be undertaken as part of the recruitment process.