Job Description
As a Sous Chef at the Waldorf Astoria London – Admiralty Arch, you're not just creating exceptional dishes – you’re spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest.
Waldorf Astoria London – Admiralty Arch is seeking a Sous Chef for the Main kitchen/ Banqueting to join the pre‑opening team for this highly anticipated new luxury hotel opening later this year.
Located at the end of The Mall opposite Buckingham Palace, the hotel will feature 100 elegant rooms and suites and 17,500 sqft of private residences, with two signature restaurants – Coreus by Clare Smyth and Café Boulud by Daniel Boulud – and additional world‑class facilities.
Benefits
* Complimentary, nourishing meals provided while on duty
* Exceptional development programmes, designed to support and accelerate your growth at every stage
* Opportunities to make a meaningful impact through industry‑leading Corporate Responsibility initiatives
* Team Member Travel Programme, offering exclusive discounted stays and 50 % off food & beverage
* High street savings through Perks at Work
* 28 days’ holiday, including bank holidays, rising to 33 days with length of service
Responsibilities
* Oversee all kitchen operations, including culinary execution, quality control, and administrative functions
* Manage the provision of food across all Food and Beverage outlets, ensuring full compliance with current food safety and legislative requirements
* Respond to Guest enquiries and feedback promptly and professionally, ensuring positive outcomes
* Ensure all food is consistently prepared to the highest quality standards and stored in accordance with food safety guidelines
* Contribute creatively to menu development incorporating Guest feedback, seasonality, and current culinary trends
* Ensure consistent delivery of high‑quality cuisine across all hotel dining outlets
* Manage Guest relations in the absence of the Senior Sous Chef or Executive Chef, resolving concerns with professionalism and discretion
* Ensure staffing and work rotations effectively support operational and business requirements
* Uphold brand standards through the training, coaching, and performance evaluation of kitchen Team Members
* Lead and motivate the kitchen brigade to foster a structured, engaged, and high‑performing team
* Maintain strict cost controls without compromising quality, driving profitability and achieving departmental financial targets
* Support other departments as required while maintaining strong interdepartmental relationships
* Ensure full compliance with hotel security procedures, fire regulations, and all health, safety, and food safety legislation
* Report maintenance, hygiene, and hazard issues in a timely manner
* Demonstrate a strong commitment to sustainability and environmentally responsible kitchen practices
Qualifications
* Relevant culinary qualifications for the role
* Strong planning, organisation, and time‑management skills
* Ability to multi‑task effectively while meeting deadlines
* Proven supervisory and leadership capability
* Current, valid, and relevant trade qualification (proof may be required)
* A creative and refined approach to culinary production
* A positive, professional, and solution‑oriented attitude
* Strong communication and interpersonal skills
* Ability to perform effectively under pressure in a fast‑paced environment
* Ability to work independently and collaboratively within a team
Additional Desirable Capabilities
* Previous experience in a similar Sous Chef or senior kitchen role within a luxury or ultra‑luxury hospitality or service‑led environment
* Genuine passion for producing high‑quality cuisine
* Strong awareness of contemporary food trends and guest preferences
* Proficiency with computer systems and software, including Microsoft Word, Excel, and Outlook
Core Values
At Hilton, the core values are: passion for hospitality, integrity, leadership, teamwork, ownership, and focus on the present moment.
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