Sous Chef

• A true passion for food.

• Strong leadership and motivational abilities.

• Commercially astute and financially aware

• Excellent communication and interpersonal skills.

• Exceptional attention to detail, creativity, innovation and a drive to maintainhigh standards.

• Resilience and a proactive approach to problem-solving.

• You value being part of a team and supporting your colleagues.

• Most of all, you have an approachable, positive, and proactive manner.

• A smart and professional appearance.

• Experience in a similar role within a 4-star hotel is a significant advantage.

Holiday - 28 days holiday, enhanced after 5 years of service.

• Free meals on duty.

• Uniform offered and dry cleaned.

• Complimentary on-site parking is available whilst on duty.

• Discounted employee friends & family rates at Arora Hotels.

• Food and beverage discounts.

• Christmas gifts and employee parties.

• Introduce a friend scheme.

• Cycle 2 work scheme.

• UK attraction discounts @ Merlin Entertainments.

• Taste card.

• Life assurance scheme.

• Wage stream.

• Employee assistanceprogramme.

• Arora star employee recognition.

• Long service recognition award.

Sofitel London Gatwick is the perfect blend of style and convenience. With 518 spacious ensuite rooms plus a selection of restaurants and bars showcasing fresh international flavours. Our luxurious hotel has gym facilities and 14 flexible conference and meeting rooms with space to accommodate up to 300 guests. It offers an exclusive walkway straight into the airport's North Terminal.

Sous Chefs in our team have a true passion for food and are responsible for the day-to-day management, preparation and service of all food within the hotel. Ensuring that the highest standards of quality and service are maintained and that strict food hygiene controls are kept in all kitchen areas.

• Ensuring the smooth running of kitchen operation.

• Run the kitchen in the absence of the Executive Head chef.

• Management of efficient stock control & procedures.

• Ensuring all financial aspects of the kitchen management are adhered to carry out all costings within the budgeted guidelines.

• Managing communication within the kitchen and with other departments.

• Controlling food wastage.

• Maintain the highest levels of food hygiene, health and safety.

• Support and monitor training and development of the kitchen team.