Executive Sous Chef

  • Claridge's
  • Kitchen
  • Main Kitchen
  • Full time

We are seeking an experienced Executive Sous Chef to join the senior team within the Main Kitchen here at Claridge’s.

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.

As Executive Sous Chef, you would be responsible for the supervision, preparation and service of food, ensuring that the highest standards are maintained at all times in keeping with a super luxury hotel.

You will be required to ensure that strict hygiene regulations are adhered to and constantly improved. There is a keen focus on sourcing only the finest ingredients, whether it will be locally or organically grown.
 
You will therefore ensure the brigade maximise their resources for that day and that fresh stock is routinely ordered for the following day. You will also be required to undertake any other specific tasks assigned to you by the Executive Chef.

Main duties & responsibilities

  • To assist Executive Head Chef and Head Chef in being responsible for the management of all food production to clients within the Hotel.
  • To supervise in the preparation of regular food items, daily specialities and any other special functions (i.e. parties).
  • To control and assist the Executive Head Chef and Head Chef in ordering of food purchases and stock control, ensuring that stock levels are in line with Company requirements.
  • To ensure the communication is open, honest and frank. To maintain the equipment with Technical Services and Back of House in line with Environmental Health and Safety Regulations.
  • To review and appraise line staff up to Sous Chef, so as to ensure that there is Succession Planning and Training Development plans for kitchen staff.
  • Review the daily food costs regularity and take evasive action when necessary.
  • Check all food deliveries for quality, quantity and maintain liaison with the Purchasing Department.
  • Prepare food requisitions in accordance with daily routine, taking into account advance planning, special bookings and staffing levels.
  • To assist Executive Head Chef and Head Chef in investigating and continually improving the menu items that are best suited to the Kitchen operation.
  • To assist Executive Head Chef and Head Chef in the planning and preparation of menus.
  • To ensure that maximum effort is given to achieve an efficient service whilst maintaining the highest possible standards.

Entry Requirements

  • Experience as a Executive Sous Chef in a fast paced kitchen environment;
  • Luxury hotel experience would be beneficial;
  • Passion for food and quality products and ingredients;
  • Be a team player with good communication skills;
  • Ability to work in a high pressured environment;
  • Excellent attention to detail;
  • Strong customer care skills;
  • Ability to work under pressure;
  • Excellent attention to detail;
  • A high standard of personal presentation;
  • Confident, professional and welcoming personality;
  • Ability to deal with high profile clients in a professional manner.

Benefits package

  • Competitive salary
  • Preferential room rates for yourself and family across Maybourne Hotel Group
  • 50% food & beverage discount across Maybourne Hotel Group
  • Vast range of learning and development programmes, for colleagues and managers at all levels
  • Opportunities for transfer and promotion across Maybourne Hotel Group
  • Social events & activities
  • Wellbeing events & activities
  • Critical illness cover
  • Season ticket loan
  • Additional benefits & initiatives may be available in local properties

Terms & conditions apply to all benefits

Eligibility

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.

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