Mercure unites hotels that are all different but with common characteristics: professionals of passionate hospitality, the atmosphere of charmed places, a standard of quality guaranteed by a brand with international renown.
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Contract
Job Level Employee
Status Full Time
Anticipated Start Date immediate Salary - Wage 18000-20000 Contact Jonathan Rudd 1462/683747 Skills Level of Education BTEC (Bac Tech) Areas of study Food Preparation and Cooking Experience minimum in the sector 4+ Languages essential English Key tasks SOUS CHEF – MERCURE, Letchworth Hall, Hertfordshire At Mercure we offer a wealth of diversity across the globe as part of a major brand. With over 750 hotels in 49 different countries, the largest of all the Accor Hospitality brands, the Mercure brand is one that is recognised worldwide. Each of our hotels is furnished and designed with the utmost respect for its own unique style, local flavour and individual flair. Our employees are passionate about their business and enjoy sharing and displaying knowledge with their guests, making people feel special, and getting details right all with a simple sophistication. Letchworth hall prides itself on being the leading wedding venue in the local area converting over 100 wedding per annum. Being situated between 3 industrial towns, Letchworth hall serves in excess of 5000 covers over the festive period of December. Not only this but Letchworth Hall also has built a very good base of returning corporate clients, running many conferences throughout each week. Lytton's restauarnt and bar is the main dinng facility for all in house and external guests and service classic dishes with a contemporary twist. In accordance with Mercure standard, Letchworth Hall focuses on producing homemade food with fresh and local produce. The successful candidate will be at the fore front of ensuring Lytton's diners enjoy their experience through the quality of food along with having an integral part in the service of events and weddings. This opportunity is a very good starting block for any CDP or existing jnr sous wishing to take the next step on the ladder. We are currently recruiting a SOUS CHEF to join our team. Duties include: •Assist in the day to day management of all food production. •To assist in ensuring budgeted profit targets are met. •To ensure that food preparation and quality is of the highest standard possible within the limits of budgeted profit targets with a view to maximising sales to guests and ensuring staff welfare. •Responsible for stock control; ensuring that stock levels are in line with Company requirements and to control food stocks each month in co-operation with the Head Chef / Exec Head Chef. . •To ensures that Due Diligence documentation , rotas and other working papers are efficiently completely within Company guidelines •To liaise with the Restaurant Managers and Supervisors to ensure that optimum co-operation between the Kitchen and Restaurant Departments particularly with regard to prompt and efficient service. •Responsible for hygiene in the kitchen areas; ensuring that it is maintained to the minimum standards required by the Department of Environmental health and Law. Spotlight on Personality: - Guest orientated and service minded. - Proactive and Decisive. - Ability to remain calm whilst working under pressure. - Good Financial Management. - Good level of spoken English. - Excellent interpersonal skills. - Listening and communication skills. - Thorough and well organised. - Attention to detail and quality.
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