We are seeking an experienced Senior Sous Chef to join the senior team within the Main Kitchen. The main kitchen is responsible for the preparation and service of food within the Foyer and Reading Room, In Room Dining and our luxury event space, catering for around 1000 people per day. Seasonal ingredients and locally sourced produce are the hallmarks of our dining menus. Simply delicious, and deliciously simple.
Set in the heart of Mayfair, Claridge’s is an art deco icon and a byword for understated elegance. Since the 1850s, Claridge’s has excelled at the finer things in life: glamorous design, inspiring dining, impeccable service. There are many 5-star hotels in London but nowhere quite like Claridge’s. The hotel is a unique combination of splendour and charm with long-standing connections with royalty that have led to it sometimes being referred to as “annexe to Buckingham Palace”. Claridge’s has a famous all-day dining and Afternoon Tea restaurant the ‘Foyer & Reading Room’, L’Epicerie that offers a culinary theatre of the kitchen, and three bars: Claridge’s Bar, the intimate Fumoir and effortlessly elegant Painter’s Room.
As a Senior Sous Chef you will be responsible for day to day running and supervision, preparation and service of food, ensuring that the highest standards are maintained at all times to the standards required by the hotel. You will ensure that strict hygiene controls are kept in all Kitchen areas when under your supervision and you will undertake any specific function of Kitchen management as delegated by the Executive Chef.
The main duties will include but are not limited to:
To assist Executive Chef/Head Chef in being responsible for the management of all food production to clients within the Hotel.
To review and appraise line staff up to Chef de Partie, so as to ensure that there is Succession Planning and Training Development plans for kitchen staff.
To ensure the communication is open, honest and frank. To maintain the equipment with Technical Services and Back of House and keeping in line with Environmental Health and Safety Regulations.
To control and assist the Executive Chef in ordering of food purchases and stock control, ensuring that stock levels are in line with Company requirements.
To supervise in the preparation of regular food items, daily specialties and any other special functions (i.e. parties).
To assist Executive Chef in investigating and continually improving the menu items that are best suited to the Kitchen operation.
To ensure that maximum effort is given to achieve an efficient service whilst maintaining the highest possible standards.
To oversee the Sous Chef team.
Terms & conditions apply to all benefits
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.Apply Now