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Sous Chef

Posted 25 May by Macdonald Hotels Featured Ended

Sous Chef


Leading the team in order to consistently deliver the highest
standards of food service exceeding guest expectations
and allocated hotel budgets.


• To take pride in everything I do
• To consistently deliver outstanding hospitality
• To anticipate and react to the needs of our guests
• To be an ambassador for the Macdonald Brand
• To take ownership for my personal development and performance
• To contribute to the overall effectiveness and performance of my team

• To consistently deliver Macdonald core standards which are relevant to my role
• To maintain a safe and clean environment
• To take responsibility for understanding our products and services
• To proactively look for ways to improve or enhance the guest experience
• To use feedback to improve my personal performance whilst activity encouraging feedback from others
• To give my full to support to company initiatives

• To complete and act upon training (including statutory) in line with company policy and procedures
• To follow all processes assigned to my role ensuring full compliance
• To identify any barriers or challenges which may prevent me from delivering on agreed processes
• To take responsibility for keeping up to date with any changes in my department

• To have an awareness and understanding of operational costs related to the performance of my job role
• To look for ways to protect the profit of the organisation without compromising the guest experience
• Be aware of department objectives and ensure all sales opportunities are exploited (OWS)
• To promote the products and services to our guest at every opportunity
• Spot and act on every opportunity for sales
• To act upon any reasonable instructions from management as pertains to my job responsibilities


• To control the resources, manage the processes and cultivate the understanding of basic kitchen management skills.
• To continually maintain standards in line with the brand standards of Macdonald Hotels.
• Ensure total compliance of all legislation pertaining to food handling and food safety in line with PSN & EHO.
• Promote the respect of the staff and management by understanding problems, showing the correct support and providing solutions. To drive the best possible standards to the agreed budgets.
• Provide constructive feedback to chefs on hotels standards and service delivery.
• Provide support for brand standards and chef development.
• Ensure all statuary regulations are adhered and uphold the conditions of the food hygiene policies.
• To comply with all policies and procedures as written down in the staff hand book.
• Support Head chefs with developing, controlling and delivering the food offering.
• Chef is expected to attend all morning operation meetings and F&B meetings. He is then expected to cascade this to the team. He is responsible for make sure his team a fully aware of business for the day and for the week.
• Feedback to be given to individuals through the appraisal process and personal development plans set and actioned accordingly.
• To adhere to core standards on menu descriptions, training and focussing on presentation, cooking specifications and food costs.
• Systems, procedures and practice for the maintenance of quality and customer service standards to be maintained.
• To create an environment that delights the customer and encourages feedback, high level of satisfaction and repeat business.
• Problems affecting the customers identified and interpreted, solutions agreed then promptly implemented.
• To ensure the delivery of all brand standard menus, as set down by dish specification.
• To contribute to controlling their food cost and stock control.
• To contribute to achieving and exceeding the budgeted GP.
• Ensure food stock must be controlled through correct ordering, storage and production, in line with business and legal requirements.
• Demonstrate an understanding the P&L, food flash & forecasts reports.
• Maximising profits and exploiting opportunities for business growth.
• To demonstrate efficiency through the maximisation of IT systems: e.g. Procure Wizard, Rota Horizon, Intranet operating standards.
• Procedures and legal requirements pertaining to fire, safety, hygiene and security to be adhered to at all times.
• To work with all chefs to achieve agreed pass mark in all PSN audits.
• Appropriate records maintained in accordance with Company and legal requirements
• To prioritise a greater understanding in all PSN practices.
• Ensure a valid intermediate food hygiene certificate is maintained.
• Appropriate records maintained in accordance with Company and legal requirements.


• Brand standard audits
• Health & Safety checks
• Guest feedback
• TripAdvisor
• Mystery guest
• AA inspection outcome
• PSN audits
• EHO reports

Reference: 35231485

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