The Stafford London, a distinguished five-star hotel in the
heart of St James’s, is seeking a passionate and talented Junior Sous Chef
to join our Executive Head Chef and our exceptional culinary team. Under the
strategic guidance of two Michelin-starred chef Michael Caines MBE, our
kitchens reflect a refined approach to British and European cuisine, blending
tradition with innovation.
Located just moments from Green Park, Buckingham Palace, and
the vibrant West End, The Stafford offers an inspiring setting at the very
heart of London’s cultural and culinary scene.
This is a unique opportunity to be part of a dynamic,
forward-thinking culinary environment where excellence, creativity, and guest
experience are at the heart of everything we do. If you’re looking to elevate
your career in one of London’s most iconic luxury hotels—working alongside a
team inspired by one of the UK’s most celebrated chefs—we’d love to hear from
you.
About The Stafford London
Situated just off Piccadilly, in the heart of historic St
James’s, Mayfair, The Stafford London is one of the finest luxury5-star hotels
in the Capital. Alive with English character, it holds 5 AA Red Stars for its
excellence.
The Stafford London is ideally located for West End
theatres, dining, and shopping at Bond Street, Jermyn Street and Regent Street.
Green Park underground & Victoria Station are within walking distance.
Surrounded by art galleries and museums, the property is next to the royal
palaces and parks.
About the role, what will I be doing?
·
To be responsible for the quality and
profitability of food production in the restaurant.
·
To support the Head Chef in ensuring that
standards of both food production and service are consistently high and that
the agreed standards are maintained and regularly tested and reviewed.
·
To ensure quality levels are consistently
maintained to the agreed levels, based on the guest feedback, both internally
and externally.
·
To maximise productivity and minimise poor
labour time.
·
To assist the Head Chef in minimising waste of
man hours through effective Rostering.
·
To ensure the Kitchen is always organised to
meet business demands, with particular attention being given to Food Costings
and restaurant payroll
·
To ensure that departmental targets are
communicated effectively to all other team members
·
To support the Head Chef in executing any
weekly/monthly/seasonal changing menus as required for the Restaurant.
·
To support the Head Chef in encouraging ethos of
driving for results ensuring quality is not compromised
·
To share responsibility with Head Chef for all
food related stock items and to order all food items in accordance with
business levels and to ensure that only agreed suppliers are utilised
·
To produce, in good time, all dishes to the
agreed specifications and profitability
·
To motivate the kitchen team by being confident,
through your personality being dynamic and positive at all times, leading from
the front.
·
Promote a positive attitude and display the
ability to ‘make things happen’ to achieve or exceed anticipated results and
encourage the same in the team.
·
To assist the Head Chef in developing the recipe
manuals/SOPs as new dishes and
·
menus are introduced.
·
To carry out training with own team to
continually improve the skill base of the kitchen
brigade.
·
To support the Head Chef in the recruitment and
selection of the Kitchen team members
·
To support the Head Chef in implementing and
continually reviewing the effectiveness of all Food Hygiene Practises and
procedures.
·
To support the Head Chef with compliance within
the Kitchen with Legal, Government
and Company Policies relating to, Fire, Health and
Safety procedures
·
To carry out any reasonable tasks requested by
the Senior Management.
Who are we looking for?
·
Intermediate Food Hygiene Qualification (Level 2
or 3)
·
Strong people supervisory and communication
skills
·
Knowledge of MS office to a good level
·
Knowledge and working experience with menu
development and writing
·
Flexible in working hours and shifts
·
Discreet and able to work with confidential
issues
·
Calm temperament whilst working under pressure
·
Excellent leadership, interpersonal and
communication skills
·
High level of verbal and written English
·
Experience in training and developing staff
·
Self-motivated and flexible attitude
·
Passion for food
Our Benefits includes:
* 28
days holiday which increases with length of service to a maximum of 33
days
* Private
Healthcare option & Life Insurance
* A
choice of rewards and lifestyle benefits
* Employee
recognition programme
* Training
and development opportunities
* Access
to Wagestream app
* Referral
Scheme: £1000 for referring a Chef, £500 for other permanent
position (terms and conditions applies)
* Interest
free season ticket loan
* 50%
Food and Beverage discount in our venues
If the role sounds like something you would enjoy doing and
you are excited about our hotel and the team than we would love to get to know
you!
Please apply now, we are looking forward to receiving your
application.
The successful candidate must already have eligibility to
work in the UK.