Sous Chef
3 semanas atrás
Key Partnership with FC Porto
FC Porto and Legends have recently announced a multi-channel partnership, where Legends will provide their expertise through a 360-degree platform to drive growth and further strengthen the FC Porto brand globally.
This partnership supports FC Porto in developing a revolutionary business model that consists of transforming the fan experience by supporting global partnerships such as the Food and Beverage experience at Estádio do Dragão, namely in FC Porto Partner's Club VIP boxes and seats.
The role
To support the Executive Chef in planning, facilitating, and implementing a Hospitality food offer that delivers a premium experience on match and non-match days while ensuring operational quality and excellence are maintained.
Innovation is key to success in this role, and you will continually enhance both product and service. Through an in-depth understanding of market trends and customer behaviors, you will identify commercial opportunities and consistently drive revenue.
Whilst directing and motivating the kitchen brigade in conjunction with the Sous Chef, delegating and communicating responsibilities effectively, utilizing weekly management meetings, briefings, etc., setting goals, deadlines, and training procedures to develop direct reports.
Essential FunctionsTo collaborate with the Executive Chef and Culinary team to set and deliver robust standards of operations and service while maintaining excellent food, health & safety, and food hygiene standards.To assist with day-to-day operations within the culinary team, emphasizing planning, preparation, and delivery of match-day hospitality food to set standards and in line with agreed budget.To provide departmental support in the absence of the Executive Chef and ensure operational quality and Company standards are maintained.To set Hospitality food specifications with photos and costed recipe cards and assist with M&E specifications in a similar manner.To assess market trends to identify new commercial opportunities, potential new products, assist with developing business cases, and realize benefits.To ensure that all menu tariff planning is produced within given timescale and fully costed, ensuring operating targets are met.To identify efficiencies within the match-day operation that will improve P/L and operational performance.To be aware of and ensure that those responsible to you are aware of all legislation relevant to your work and ensure that all legal requirements are met including: Health and Safety at Work, COSHH, Environmental Health, Fire Precautions, and any others.To react quickly and efficiently to clients/supporter requests and changes in arrangements and to communicate such information to the catering office and kitchen where relevant.To maintain departmental food control procedures, ensure wastage is kept to a minimum and recorded on waste control sheets, and ensure appropriate compliance paperwork is completed for inspection.To prepare all Hospitality culinary rotas in line with the budget and presented to the Executive Chef for sign-off.To ensure employees follow the company process of clocking in and out, and the fire register to ensure payroll has all required information.To be able to proactively support departmental administration, recruitment, and training.To encourage personal development, passion for food, and innovative thought across the Hospitality Culinary team.To continually assess the wider match-day team ensuring they are trained to a level that enables them to perform their duties according to departmental standards.To attend weekly meetings to discuss forthcoming business.To have a thorough understanding of ordering systems and be able to navigate your way around the program. To be able to place orders using the purchasing database in line with supplier cut-offs.To carry post-match and weekly hygiene checks of kiosks & kitchens to ensure that they are left match-ready.To manage all weekly, game-by-game or monthly stock take procedures for the accurate recording of food products on site at the month end to assist in generating accurate accounts.Consulting with the Executive Team, to monitor results in all areas of the business, to look at the effectiveness of producers, and to discuss and implement any ideas or innovations.To communicate with the Executive Chef in respect of personal development, training, appraisals, and long-term objectives.QualificationsTo perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required.
Culinary qualifications or equivalent experience and/or training; or equivalent combination of education and experience.Experience RequirementsExtremely good knowledge of food safety, Allergens, and HACCP regulations and legislation.You will have a minimum of 5 years' experience in a fast-paced, high-volume fine dining hospitality restaurant environment such as stadium, arena, or high street chain.Project Management experience will be vital to success in this role, and you will demonstrate great planning skills and the ability to work to tight deadlines.You will be an inspirational leader, with a successful history of building high-performing, engaged teams. You will have a robust people plan and be dedicated to ensuring that your team are trained, prepared, and capable of being the best they can be.Willingness to work flexibly, including outside of normal working hours is essential as this is not a Monday – Friday operation.
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