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Job Number 19124686
Job Category Food and Beverage & Culinary
Location Sheraton Grand London Park Lane| Piccadilly| London| Greater
London| United Kingdom
Brand Sheraton Hotels & Resorts
Schedule Full-time
Relocation? No
Position Type Management
Start Your Journey With Us
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.
TECHNICAL SKILLS & JOB CONTENT KNOWLEDGE
Skills and Knowledge unique to this position
Knowledge of all F&B Standards quality presentation service and products including local health and sanitation standards.
Estimates and communicates daily production needs
Demonstrates proper and safe usage of all kitchen equipment
Knowledge of all standard procedures and policies pertaining to food preparation| receiving| storage and sanitation
Ability to assess quality control and adhere to service standards
Responds appropriately to guests’ needs during the hours of operation
Support the control of food cost
Ability to assess quality control and adhere to service standards
Ability to clearly define productivity standards with quality requirements and methods required to obtain them
Be competent on the ADACO system involving placement of food orders and disposables
Ensure that placement of all food orders are processed through the ADACO system on a daily basis by 11am in order to avoid excess delivery charges and unnecessary delays to productivity and food cost issues.
Ensure that the dry store par levels are maintained and stocks are rotated effectively
Check that all food venues orders are to the correct levels
Ensure that the weekly rota is to the current levels in conjunction with the forecasted revenue and the ‘ _One Team One Rota’_ is applicable when necessary.
Support the goal of reducing working hours wherever possible and keeping control of lieu hours| holidays and Bank Holidays to the agreed levels.
Ensure that effective monthly planning of holidays is in place to ensure good control.
To ensure weekly contact with suppliers to ensure that seasonality of products are ensured
Attend or have representation at all menu tastings with photographs where applicable.
To be fully conversant and make good use of Microsoft Outlook e-mail system
KEY RESPONSIBILITIES
TEAM LEADER
Influence Skills
To ensure all current Starwood standards are updated in product.
To ensure all Food & Beverage procedures and standards are as per the current European Minimum Standards
To communicate and support the Food & Beverage development strategy and Culinary Calendar of all products
Assessing potential candidates| interviewing and hiring all members of the restaurant kitchen team| including BI interviewing and line management of staff which includes organization and succession planning| staff development and appraisals.
Managing Change
To support effectively and positively the operational changes| policies and procedures with direct reporting to the Head Chef
Innovation
To effectively support the process of maintaining the products| progress with ideas and input
To remain current with new concepts in Food & Beverage within and with our
competitive set
Review all procedures to ensure we are operating as efficiently as possible.
All menu development costings and specifications for all restaurant related products| with the support and input from the kitchen team.
TEAM PLAYER
Sensitivity
Positively identify and acknowledge excellence in operations and maintain effective and appropriate liaisons with colleagues
To understand cultural needs and expectations of different associates.
STAFF DEVELOPER
Coaching
To identify to the Head Chef the potential candidates ready for promotion within the team
To assist in the setting up and implementation of training records & IDP’s for all team members.
To implement recipes and the process of photographing and SOP building of all products.
Implement all necessary training requirements within the team to ensure continuous development
Implement an annual training requirement for all the team to ensure all aspects are covered.
All team members to have PMP appraisals
To encourage attendance of any relevant computer training necessary.
Encourage all team members to participate in culinary competitions in order to raise their personal profiles and the hotel.
Encourage cross training of staff between sections within the main kitchen and adjoining outlets
To conduct a minimum of 4 mystery shopping exercises with a junior member of staff for any relevant aspect of our business.
Communicating effectively and building strong working relationships with other departments in the hotel to create a positive working environment. Understand cultural needs and expectations of associates and work individually with each person to realise their full potential.
Communicator
Actively participate in all daily Food & Beverage and applicable briefings
Attend all Starwood metric meeting including Star Voice / GEI / QA meetings.
Attend and implement 2 monthly kitchen meetings.
Communicate daily with the team to establish a clear understanding of your requirements and expectations
Attend the Sous Chefs’ meetings
Present the appropriate topics at staff meetings upon request
Management
To support the Food & Beverage food cost target| with good menu engineering procedures and productivity to ensure maximum profit
To be aware of all health & safety regulations| fire procedures
To ensure that each member of the team has the correct uniform available to them whilst working and that they are presentable and not in a poor state
Maintain control of working hours with high levels of productivity and managing the product to suit the ability and resources available with a good control of lieu hours where necessary.
To ensure that all Service culture training/ risk assessments/ HACCP/ food hygiene and any other mandatory training is up to date for self and all team members. Also important to support the training representative in the department to make sure all associates are compliant.
To support effectively and positively any operational changes| policies and procedures with direct reporting to the Head Chef. Support also the main kitchen/ larder teams in the Head Chef’s absence.
Keep up to date with F&B related topics on Starwood One (EAME initiatives- like food pairings etc.)
INDIVIDUAL / PERSONAL
Service Career Orientation
To support the GEI targets as agreed with the Head Chef
Understand Starwood Service Standards
To advise the Head Chef of guest complaints and initiate responses for approval from the Manager
Be fully aware of the Brand Owners training courses that are applicable.
Annually work with the training executive to co-ordinate all training opportunities for the team.
Understand the importance of being up to date and knowledgeable about allergens & necessary procedures to ensure compliance with legislation. Ensure all pastry team are also compliant. Cater to the requirements of guests with allergens and make every effort to make like-for-like substitutes.
PERSONAL IMPACT
To project a pleasant positive and professional image to all contacts at all times
Coach and mentor your team to encourage consistent development and elevation within the company.
Support all site inspections with any relevant food offerings and unique presentations
Participating and include team participation with any Starwood charitable contributions to the local area
Political Acumen
To build network amongst fellow colleagues and be part of a relevant chefs association in order to continue the reputation installed within the hotel.
Human Resources
Identify potential employees during the process of interviewing that have a proven track record and will have longevity.
Quality Awareness
Understand and support all Starwood programs which are applicable to Food & Beverage
Communicate and liaise with the Head Chef for all operational issues| standards and procedures
Customer Contact
Engage with guest at all opportunities in understanding the needs and requirements for effectively especially any allergen or dietary requests.
Experience Requirements
We are looking for a proven and experienced chef who has a solid hotel or equal 5 star background that can enhance the excellence established in the hotel.
The ideal candidate must have had longevity in his or her CV that has achieved credible levels of respect within the chefs circles and has achieved in their past roles.
This person will have to be an excellent mentor and trainer as development of young people is an essential part of the growth of our team.
The person will need to be inspirational and a highly creative outlook and full conversed with current trends and outlook with very much emphasis on thinking beyond the convenient
This is an exciting opportunity for an enthusiastic| creative chef who loves to work| teach develop a team of chefs.
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