Sous Chef

JOIN US

At RBH we believe our people are
our biggest assets and understand the value in putting them first. Our approach
to diversity in the workplace, health & wellbeing, sustainability and
individuality sets us apart from our competitors and is one of the reasons we
are rated Top 30 Best Places to Work in Hospitality! We are passionate
about the industry and always on the lookout for new talent to join us on our
journey...

OUR HOTEL

Hyatt Place London City East is
a contemporary lifestyle hotel located in the heart of East London, moments
from Shoreditch, Brick Lane and the City. Combining modern design, exceptional
hospitality and vibrant dining experiences, the hotel offers stylish guest
accommodation, flexible meeting and event spaces, and one of East London's most
impressive rooftop destinations.

With a diverse mix of corporate,
leisure, international and group business, Hyatt Place London City East
presents an exciting opportunity for an ambitious sales professional to drive
commercial performance in one of London's most dynamic hospitality markets.

BRAND DESCRIPTION

Hyatt Place is a globally
recognised brand designed for today's multi-tasking traveller. Blending
intuitive service, modern comfort and flexible spaces, Hyatt Place offers a
seamless guest experience for both business and leisure travellers. As part of
Hyatt Hotels Corporation, the brand benefits from strong international
recognition, industry-leading loyalty programmes, and a reputation for
delivering thoughtful hospitality in sought-after destinations around the
world.

OUR BENEFITS

You will have access to a
benefits package we believe truly works for our people

• Discounted hotel room rates for you and your friends & family


• An additional day's holiday for your birthday


• Enhanced Maternity, adoption & shared parental leave


• Course Sponsorship


• 30% F&B discount at RBH hotels


• Refer a Friend scheme (earn £250 for each referral up to 5
  referrals)


• Flexible working arrangements


• Wagestream - choose how and when you get paid


• Life Insurance


• Employee Assistance Programme


• Social and wellness events and activities all year round


• Free meals on duty saving you over £1000 per year

And much much more!

A DAY IN THE LIFE OF A HEAD CHEF
AT OUR HOTEL

What you'll be doing...

Assist in leading our kitchen team, taking responsibility for
food quality, daily operations and the financial performance of the kitchen
across our restaurant, bar, breakfast and meetings and events offering.


Assist the Head Chef in overseeing daily kitchen
operations, ensuring food is prepared and presented to a consistently high
standard across all outlets.

• Lead and manage the kitchen brigade along with the Head Chef, ensuring the team is well
  organised, appropriately staffed and supported through training and
  development.


• Assist the Head Chef in developing seasonal menus and new dishes, working closely with the
  Food & Beverage team to ensure our offering remains relevant,
  attractive and commercially viable.


• Help to manage kitchen costs, including food purchasing, stock control,
  waste and payroll, ensuring departmental budgets and profitability targets
  are achieved.


• Help to maintain full compliance with food safety, hygiene, HACCP and
  allergen regulations, ensuring all records are properly maintained.


• Help to manage food purchasing and supplier relationships, ensuring product
  quality, availability and value for money.


• Work closely with the F&B and Sales teams to plan menus and
  catering requirements for meetings, events and special occasions along with the Head Chef.


• Monitor food quality, portion control and guest feedback,
  addressing any issues and making improvements where required.


• Help to manage kitchen rotas, recruitment, training and performance,
  ensuring appropriate staffing levels in line with business demand.


• Work with the wider hotel management team on departmental planning,
  financial performance and operational improvements.
• Deputise for the Head Chef in their absence

WHAT WE NEED FROM YOU

• Previous experience as a Sous Chef or Senior CDP within a
  hotel or established restaurant operation.


• Strong culinary skills with experience in menu planning, recipe
  development and food presentation.


• Proven ability to manage and develop a kitchen team, including
  recruitment, training, scheduling and performance management.


• Good understanding of kitchen financial management, including food
  cost percentages, payroll, purchasing, stock control and budgeting.


• Thorough knowledge of food safety legislation, HACCP procedures,
  allergen management and health and safety requirements.


• Experience managing different food service operations, ideally
  including à la carte dining, breakfast and meetings and events.


• Strong organisational skills with the ability to plan ahead, manage
  busy service periods and maintain kitchen standards.


• A practical, hands-on approach with the ability to lead by example
  and support the team during service.


• Good communication skills and the ability to work effectively with
  other hotel departments.


• A clear understanding of how food quality, cost management and team
  performance contribute to the overall success of the business

EQUAL OPPORTUNITIES

RBH Hospitality Management is an
equal opportunity employer. We believe in hiring a diverse workforce and
sustaining an inclusive, people-first culture. If at any point throughout our
process you require reasonable adjustments, please contact .