Sous Chef

Voco® The Hague, an IHG HotelbrAls de volgende functie-eisen en ervaring overeenkomen met uw vaardigheden, zorg er dan voor dat u snel solliciteert.brAbout us voco® The HaguebrpAs Sous Chef in voco® The Hague you will find yourself in a ‘creative playground’ where you are responsible for the food served in Botanica Kitchen + Bar and Ultramarijn wonderbar. These two very distinctive concepts require a Sous Chef that can create beautiful things but also manage the operation effectively. In this role you are the righthand of the Head Chef and work closely together with the restaurant and bar leads. Together with this team you design the menu, create food and drink pairings, calculate and perfect the presentation of your tasty artwork! Next to the creative part you are a people manager who leads and motivates the team and you help individuals reach their potential through personal development. And last but not least, there is the admin side of the job, which includes HACCP, management of food cost and payroll. /pbrDestination: voco® The HaguebrpCome on into an iconic former bank building where offices and ATMs have made way for a brand-new hotel. First impression? 204 elegantly furnished rooms, 7 floors and a warm welcome from your future team. /pbrReady to land this job?brullibr/liliAssisting in setting-up the processes in the kitchen and back of the house. Ensuring that each kitchen work area is equipped with necessary tools supplies and equipment to meet business demand. Coordinating delivery times and ensuring that emergency exits, and service areas are spotless.br/liliCo-developing the menus of Ultramarijn, Botanica, room service, events and others as necessary by implementing current trends and brand standards. Writing and testing recipes.br/liliResearching, understanding, and forecasting gastronomical and social trends.br/liliFinding local suppliers that meet brand standards to ensure a sustainable menu.br/liliGuiding the kitchen team according to voco™ standards and outlet requirements.br/liliCollaborating with the restaurant and bar leads to ensure appropriate food and beverage pairing.br/liliControlling sales and food costs to assure that they are in‑line with the budget. Minimizing food waste and ensuring that excess items are utilized in the best way.br/liliEnsuring that all kitchen team members have access to the necessary up‑to‑date recipe cards, production schedules, plating guidelines, and photographs and that all recipes are prepared accordingly.br/liliOverseeing and directing trainings of all team members in the kitchen operations.br/liliDeveloping and guiding your team to make sure all individuals can be the best version of their selves. Improving their performance through coaching feedback and create performance and development goals.br/liliPreparing weekly schedules for all kitchen team members in accordance with staffing guidelines and budget. Adjust schedules throughout the week to meet business demands.br/liliEstablishing food safety procedures in compliance with HACCP standards and continuously monitoring that food safety policies and HACCP standards are followed.br/liliEnsuring that all team members maintain and strictly abide by sanitation and health regulations and hotel requirements.br/liliListening to guests’ feedback and continuously taking this into consideration when updating menus.br/liliLiving the voco™ brand with pride, passion energy. Creating inspiring others to deliver memorable branded guest experiences.br/liliPromoting teamwork and lifestyle service through daily communication and coordination with other teams.br/liliAd‑hoc duties as required – unexpected moments when we have to pull together as a team to get a task done.br/li /ulbrDid you bring everything?brullibr/lilipA degree in a hospitality or kitchen education /pbr/lilip2-3 years experience in a hotel kitchen /pbr/lilipCreative mind and out of the box thinker /pbr/lilipHave strong multitasking time management skills /pbr/lilipThe ability to effectively listen, communicate, and perform diplomacy with internal and external customers and colleagues in all situations. /pbr/lilipA true “team‑player” mentality and flexible attitude towards a diverse set of tasks. xgiwjmb /pbr/lilipMust speak fluent English and preferably also speak Dutch /pbr/li /ulbrBenefitsbrullibr/liliCompetitive salarybr/liliBenefits package including duty meals and discounted hotel accommodations worldwidebr/liliInternational environmentbr/liliTeam trips to Scheveningen, Christmas raffles, bootcamps, and more!br/li /ulbrWork HoursbrpFulltime /pbrEmployment Typebrpfulltime /pbrPosition TypebrpIntern /pbrVaardighedenbrullibr/liliEr is geen minimale opleiding vereistbr/liliJe beheerst Engelsbr/li /ulbrContractbrpfulltime /pbr