Fantastic Opportunity To Join A Young, Dynamic, Professional and Committed Kitchen Team in One Of The Leading City Centre Hotels.Exeters first choice hotel for 4 star accommodation, 7 days a week. The Mercure Southgate is the venue of choice for quality weddings, meetings and banqueting with 156 bedrooms and 7 function rooms. Newly re-branded The Gate House Restaurant offers a locally inspired menu featuring fresh, seasonal ingredients from the South West.The successful candidate will guarantee a high standard of culinary services. Reporting directly to the Head Chef they will prepare the hotels FandB offering in line with the hotels positioning within the market and competitor set and the brand policy.They will be able to innovate and diversify all of the services offered to guests while managing and motivating the brigade alongside the Head Chef in order to offer a high standard of service to all guests. In the absence of the Head Chef they will also be ultimately responsible the food hygiene, safety and quality in the Food and Beverage department while also being responsible for the quantitative and qualitative targets.Sous Chef Job DescriptionOverview of duties

Ensures that kitchen operations run smoothly and that guests receive a high standard of serviceManages and motivates the kitchen teams to provide excellent services to guestsEnsures respect of hygiene, safety and food quality regulationsMain responsibilitiesCustomer relationsAdapts to any specific requests made by guestsHeeds any remarks made by guestsProfessional techniques / ProductionHelps prepare dishes in line with activity and consumption forecastsPrepares dishes and/or supervises preparationIn conjunction with the Head Chef, supervises the different sections of the kitchen: production of hot and cold dishes, patisserie, dishwashing etcIn conjunction with the Head Chef and FandB Manager, helps prepare the menus and

la carte choicesUpdates the cooking instructions and ensures they are duly appliedEnsures respect of the maximum waiting times defined by the brand, checks the presentation, quality and temperature of dishesTeam managementDevelops team spirit and motivation by creating a good working atmosphereOrganises the welcome and integration of new employeesRuns basic and advanced training for team membersHelps prepare the work schedules in line with activity forecastsPrepares the training plan together with the Head Chef and tracks implementationApplies labour legislationCommercial / SalesKeeps track of trends in the restaurant marketMakes suggestions to the Head Chef in order to adapt the offer to changing customer expectationsRegularly assesses the quality of services based on guests'' remarks and quality auditsManagement and administration

Helps the Head Chef set up the department''s annual budget in line with hotel strategyOrders merchandise in compliance with the group''s purchasingManages stocks and suppliesHelps manage headcount to improve ''''prime cost''''Respects the productivity ratios as budgetedTakes part in inventoriesContributes to the improvement of costs and ratios while maintaining the high standard of serviceHygiene / Personal safety / Environment

Ensures that the equipment and appliances are used correctly in line with safety instructionsEnsures the respect and due application of the rules of hygiene (HACCP standards etc)Helps the Head Chef prepare an action plan following the hygiene analysis results and tracks implementationChecks that employees'' uniforms are clean and in good conditionApplies and ensures application of the hotel''s security regulations (in case of fire etc)Respects and ensures respect of the hotel''s commitments to the ''''Environment Charter'''' (saving energy, recycling, sorting waste etc)

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