Waldorf Astoria London – Admiralty Arch is seeking a Senior Sous Chef to join the pre‑opening team for this highly anticipated new luxury hotel opening later this year. This is a unique opportunity for an experienced luxury hospitality leader to help shape the guest experience at this landmark hotel located at the end of The Mall opposite Buckingham Palace.
Location: Waldorf Astoria Admiralty Arch, London.
Job Type: Full‑time. Brand: Waldorf Astoria Hotels & Resorts.
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 our 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
* Contribute creatively and strategically to menu development in Café Boulud Restaurant Kitchen.
* Manage all aspects of the Café Boulud Restaurant Kitchen including operational, quality and administrative functions.
* Lead, train, and motivate the café Boulud kitchen brigade to cultivate an organised, inspired, and high‑performing team.
* Ensure uncompromising quality, consistency, and presentation of all dishes.
* Support the Café Boulud Head Chef in managing staff resources and training.
* Oversee guest relations and seamlessly deputise in their absence to ensure a consistently elevated culinary experience.
* Manage staffing resources and rotas to meet business needs efficiently.
* Uphold brand standards through ongoing training, coaching, and assessment.
* Maintain robust food cost controls to support F&B revenue targets.
* Work collaboratively with other departments to enhance the wider guest experience.
* Possess knowledge of activities in other departments and their implications.
* Ensure full compliance with food hygiene, safety regulations, and best‑practice standards.
Qualifications and Preferences
* A creative, modern, and technique‑driven approach to food.
* Inspirational supervisory and team‑building skills.
* A positive, composed, and professional demeanour.
* Excellent communication and guest service‑commitment.
* Impeccable grooming standards.
* Exceptional planning and organisational capability.
* Calm, composed, resilient, and performance‑driven under pressure.
* Strong experience as a Junior Sous Chef or previous Sous Chef.
* Relevant culinary qualifications.
* Flexibility to work a variety of shifts, including weekends and evenings.
#J-18808-Ljbffr