26 July 2025•216 views
Expires in 14 days
SCOPE & GENERAL PURPOSE OF JOB
To supervise and manage a section of the kitchen to ensure that objectives are met in relation to all food prepared within the hotel.
JOB SPECIFIC ACCOUNTABILITIES
To maintain regular and effective communication within the team and at all levels
Performance standards are clearly communicated to every individual and is understood
Technical and personal standards are high
Staff are proud to belong to the team and the section
Staff movements, communication and coordination within the section is effective.
Sous Chef is informed of changes in keeping with payroll schedules.
A system is in place for requesting time-off and is understood by staff.
Hours are monitored, and potential problems are raised with Sous Chef/ Head Chef.
All staff receive high quality performance feedback
Appropriate action is taken to deal will all levels of performance
Trends are monitored and consulted with Sous Chef for a suitable response
Confidence in the application of policies and procedures
Staff issues are brought to the attention of the Sous Chef
Daily meetings are attended, and information effectively passed on to the team.
Staff are fully informed of changes in the kitchen and to the section.
Training & Development
To arrange induction and training of staff to meet the required standard of performance, ensuring that all training is recorded on individual training record sheets.
To provide coaching to Commis Chef to develop confidence, knowledge and skills.
To ensure that all staff are well-versed in legal requirements and established standards are maintained.
Act as section trainer for Commis Chefs and Demi-Chef de Partie
· Planned section induction is carried out for new starters
· All staff hold a Basic Food Hygiene Certificate
· Working with the Sous Chef, technical skills for different roles are identified and training needs analysis is carried out on a rolling basis
Food Quality
To ensure that food hygiene standards are exemplary at all times so that legal and company requirements are met.
To ensure that correct mis-en-place has been affected before service and that the staff are completely familiar with the production of dishes on the menu.
To ensure the correct preparation, presentation and service of dishes to the guests and also the staff restaurant according to the standards of the hotel.
Swabs and other required procedures are carried out according to company standards
Best practice is adapted to suit the hotel’s operation
Safe and hygienic working practices are demonstrated during every shift
Action is taken swiftly to correct any observed contravention in health, safety or hygiene practices.
Service is calm and organised
Raw and high-risk roods are prepared separately
Food preparation areas are cleaned prior to use, maintained during service and cleaned down according to set procedures and in-line with Health, Safety and Hygiene requirements.
Waste is promptly removed from the food preparation area and disposed of appropriately
Food is checked for quality and presentation before sending to the hot plate/ pass
Food not for immediate consumption is stored in the correct manner at a safe temperature according to legal requirements
Stock control
Stock takes are accurate
People are available to assist
Preparation is done to assist
Market list is used for ordering stock for the next day
Receiving and storage areas are prepared ready for delivery
Food items are checked for quality, expire date and temperature
Random temperature checks are made of chilled and frozen good delivered
Delivery packaging is removed and disposed of appropriately
Storage areas are kept secure from unauthorised access
Temperature checks are made according to a set schedule agreed with the Sous Chef/ Head Chef
No out of date stock in storage areas
Menu Development
To assist in menu development
Continuous development of menu items
New ideas given to Sous Chef and Executive Sous Chef
Takes an active interest in food trends
GENERAL ACCOUNTABILITIES
Health, Safety and Security
Hygiene regulations are enforced, monitored and swift action is taken where shortfall is detected
To ensure safe and careful handling of equipment to safeguard people and property particularly in areas of manual handling, use of knives and COSHH.
Hazards are spotted and reported
Equipment used are according to guidelines
Accidents are reported
Hotel • More than 250 Employees
Hiring on JOB TODAY since May, 2025
Holiday Inn London - Kensington High Street offers stylish rooms, event spaces, a private garden, and a full-service Health Club & Spa, all steps from top London attractions—ideal for business or leisure.
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