Sous Chef
Hotel Plaza Athénée
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We work with some of the most talented and unique individuals in our business, who always ensure the extraordinary guest experience of Dorchester Collection and the hotels within it.

It is, after all, our people that bring our vision to life. As a member of our Dorchester Collection Family, we will support your development by nurturing your personality, creating a transparent culture of trust collaboration and appreciation.

Supported by our annual personal development planning, tailored learning opportunities and our Academy programs you will be a part of creating a bespoke experience.

Treasured by guests. Cherished by employees. Celebrated worldwide.

As an employee, you are expected to provide our guests with a bespoke and memorable experience measured to the highest standards of quality and service delivery.

Additionally the execution of your position will be in accordance to our company policies, standards and procedures.

Our company values are the fundamental spirit on how we reach our goals. As an ambassador of Dorchester Collection you will be entrusted with our values and expected to further enrich our We Care culture : Passion -

Personality - Respect - Working Together - Innovation

This job description is intended to illustrate the main duties and responsibilities of the role. It is not intended to be exhaustive and please be advised that the duties and responsibilities may be added on a temporary or permanent basis as appropriate.

Division & Department

Food & Beverage - Kitchen

Position Overview

To Assist the Executive Chef run the kitchen enabling the team to achieve the highest levels of standards and service.

Preparing food to the highest quality to ensure guest expectations.

Essential Functions & Physical Requirements

  • HACCAP To follow the day to day procedures including; Diligence, food labelling, weekly deep clean of your section
  • Act as a deputy to the Executive Chef and Senior Sous Chef with all responsibilities as required
  • Lead, coordinate and motivate the team according to DC Values
  • Plan the day to day running of all sections of the kitchen effectively to meet the service standards and run kitchen
  • Communicate directly with kitchen team members, changes in business
  • Control, with the aid of the Executive Chef, all the operating costs within all the food outlets to the agreed budgets set and order appropriate levels of food
  • Carry out quality checks on stock, produce and dishes along with offering training, and understanding of the products to keep the team focussed and allowing them to evolve as chefs.
  • Have a flexible ability to respond to business and client needs.
  • Ensure daily food preparation meets recipe and specification index i.e. size, quantity and quality
  • To follow and abide by all regulations, policies and procedures that has been set out by Coworth Park.
  • Attend all relevant meetings and ensure understanding of business throughout the hotel
  • Suggest recipes and menu planning ideas to Executive Chef and Senior Chef
  • Qualifications and Desirables

    Education / qualification

    Menu development

    Ordering systems and costing processes


    Hospitality industry and legislation

    Benefit Package

  • Complimentary nights with breakfast within Dorchester Collection
  • 50% F&B discount at selected restaurants at The Dorchester and Coworth Park
  • Generous Employee Introductory Scheme
  • Team members' awards and incentives schemes
  • Contributory pension scheme entitlement from date of commencement

  • Life assurance cover for all team members
  • Uniform laundered complimentarily

  • Complimentary meals whilst on duty at our team members' restaurants
  • Complimentary Internet at allocated computers in team areas
  • Interest free Season Ticket Loan / Cycle to work Scheme
  • Occupational Health, including subsidised massage treatments and health clinics
  • Complimentary Eye Test for VDU users
  • Location

    Blacknest Rd, Sunningdale SL5 7SE Ascot


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