Overview
One Aldwych is one of the very few hotels in London, or indeed the world, that can say it is truly independent. We like to think we do things differently, always with a warm, friendly spirit. Our story is very much our own to write and we invite you to become part of the next chapter.
Sous Chef
Contract: Full time
Our kitchens and menus exemplify the penchant for British ingredients crafted into delicious dishes with a touch of imagination.
Our Chefs go to extraordinary lengths to source an incredible medley of foods from across the British Isles, working with a network of trusted independent producers who support our commitment to seasonal and sustainable cooking that is ever‑changing and always exciting.
Plates have both substance and style, imbued with the skill and passion of a team that celebrates flavour and provenance in every dish.
Our Promise to You
* 28 to 32 days holiday per year (increase with years of service)
* Complimentary stay including a food and beverage experience
* Career planning – regular performance reviews
* £1,000 “Refer a Friend” scheme
* 50 % discount in food and beverage outlets
* Cycle to work scheme or season ticket loan
* Uniform and meals on duty
* Discounted friends and family rates
* Employee assistance programme
* Reward programmes, long‑service awards and staff recognition incentives
What You Will Bring
* Our success is built on the strength of our independent spirit and the passion for high standards our employees bring and grow
* As part of our kitchen team, you will strive to create memorable and personal culinary experiences for our guests
* Previous experience in a similar role in a luxury environment is an advantage
* A passion to succeed in a fast‑paced quality environment
* Ability to prioritise different tasks and requests coupled with proven organisation skills
Your Responsibilities
* Interact effectively and work closely with front‑of‑house managers and head waiters to ensure that service standards are achieved and good working relationships are maintained
* Deputise in absence of Head Chef and Senior Sous Chefs in aspects relating to the day‑to‑day running of kitchens
* Ensure all menu items are properly prepared using correct recipes, methods of preparation and presentation
* Ensure correct portion control and amount of “mise en place” are prepared and set up for service in the kitchen
* Ensure service of menu items from the kitchen to waiting staff is carried out in an efficient and courteous manner
* Ensure junior chefs are correctly prepared and ready for service
* Ensure that all food preparation areas are maintained in a clean state
#J-18808-Ljbffr