About us
The Chancery Rosewood will welcome guests into a world of enriching experiences and unforgettable moments where they will feel inspired and elevated from the everyday. We will inject new energy into London’s scene where our associates will be the centre of our success. Opening in 2025.
About Rosewood
Rosewood Hotel Group is one of the world’s leading global lifestyle and hospitality management groups. Our group’s foundation is a commitment to “Relationship Hospitality” – a belief that true hospitality springs from the nurturing and building of strong and lasting relationships with fellow associates, guests, partners and the communities in which our hotels operate. By doing so, we strive to become the industry leader in delivering the true meaning of hospitality.
About the Role
The Event Kitchen Sous Chef assists the Event Chef de Cuisine in efficiently running the culinary operation in the banqueting and evening spaces at The Chancery Rosewood, ensuring the highest standards of food quality, presentation, and service, while managing a team of culinary professionals. The role works closely with other departments, contributing to the overall hotel success of the property and its Meetings & Events strategy, reflecting Rosewood Hotels and Resorts’ “Sense of Place” philosophy and its commitment to excellence and innovation.
Continuously seeks ways to assist the Meetings and Events leadership to maximise their revenues and profits through innovative recipes.Ensures that all company minimum brand standards have been implemented.Work closely with other associates in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.Sources locally available fresh products wherever possible and works with the Chef de Cuisine to create menus which are changed frequently to ensure the guest is always offered a variety of food items.Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.Supervises cooking and other kitchen personnel and co-ordinates their assignments to ensure economical and timely food production.Estimates food consumption and purchases or requisitions of foodstuffs and kitchen supplies.Assists to conduct regular communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary.Maximises associate productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.Assists in the recruitment and selection of all Kitchen associates as appropriate. Ensures effective training and performance development programmes for associates in coordination with the Talent Development Manager and Departmental Trainers.Encourages associates to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.Ensures that associates have a complete understanding of and adhere to associate rules and regulations.About you
An experienced operator in a Sous Chef role, preferably in an events or banqueting setting.An in-depth knowledge of food preparation techniques and kitchen equipment.An ability to execute and produce high quality food across events and area of various sizes and complexity, as well as motivating a large team to do the same.An exceptional organiser with strong leadership skills.A strong knowledge of food safety and hygiene standards.