Sous Chef  

Sous Chef  

Your chance to join our accolade winning team in the heart of Mayfair! 

Podium Restaurant & Bar as well as CC Bar are located on the ground floor, adjacent to the hotel lobby. Podium Restaurant & Bar is the main hotel restaurant offering, breakfast, all-day dining and our award winning Chocoholic Afternoon tea. CC Bar is a Champagne Bar and private event space for up to 35 guests.

 

We create heartfelt experiences for our guests and meaningful opportunities for our Team Members. Achieving consistently the title of “Great places to work”, this is not just a job – we offer you a journey of self-discovery, growth and an exceptional career.

 

A Breakfast Sous Chef  is responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience while managing food cost controls.

Salary - £41,200 per year

BENEFITS

• Free meals on duty
• Travel and food discounts: - Discounted hotel nights plus 50% off F&B (subject to individual outlets)
• Holiday: 28 days including bank holidays (increasing yearly)
• Pension scheme
• Discounted dental and health cover
• High street discounts: with Perks at Work
• Free uniforms
• Grow your career: access to a network of 6500+ hotels across 100+ countries (subject to local right to work rules)
• Personal Development: programmes designed to support your career

What will I be doing?

As a Breakfast Sous Chef, you are responsible for contributing to menu creation and managing and training the kitchen brigade to deliver an excellent Guest and Member experience. A Breakfast Sous Chef will also be required to manage food cost controls. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Contribute to menu creation
• Manage and train the kitchen brigade effectively to ensure a well-organised and motivated team
• Ensure consistency in quality of dishes at all times
• Assist the Head Chef and managing customer relations when necessary, in the absence of the Chef
• Ensure resources meet business needs through the effective management of working rotas
• Support brand standards through the training and assessment of your team
• Manage food cost controls to contribute to Food and Beverage revenue
• Knowledge of activities in other departments and implications
• Ensure compliance with food hygiene and Health and Safety standards