Sous Chef - Chelsea, London

As part of the Kitchen team at 11 Cadogan Gardens & The Chelsea Townhouse - the only Relais and Chateaux property in London - you are the reason why our Guests keep coming back for more. Our Chefs work as part of a team to impress our Guests, creating unforgettable experiences and exceeding expectations from breakfast right through dinner, to ensure that every guest wants to return. What we will offer you:

• Monthly service charge
• 29 days of annual leave, including bank holidays
• Regular team gatherings and appreciation events
• Complimentary team meals
• Exclusive team rates and friends & family rates at our Iconic Luxury Hotels
• Exclusive team rates with Relais & Chateaux properties worldwide
• Exclusive team rates with London & Regional properties worldwide
• Discounts on spa treatments and products
• Discounts on all food & beverage offerings including the Cookery School at Chewton Glen
• Special gifts based on length of service
• Team referral programme
• Health cash plan
• Access to our employee assistance programme
• …and so much more.
What Will You Be Doing? You will be a natural leader able to deal with the pressure of running a busy operation in Han's Bar And Grill kitchen, assisting the Head Chef on a day to day basis, but also taking full ownership of the Kitchen operation on the Head Chef's absence. You will be an example to your brigade, and strive for quality and perfection in every single dish. You will be confident in running the overall service and a team worker who enjoys sharing knowledge and passion about food. Below are some of the duties and responsibilities of the Sous Chef at 11 Cadogan Gardens & The Chelsea Townhouse:
• To be confident in ensuring that the preparation, presentation and quality of food, is maintained at its highest standards at all times, keeping the Head Chef appraised of any problems within the Kitchen using your integrity, including staff, Health & Safety, equipment, and any other areas connected with the Kitchen organisation.
• Constantly focus on guest satisfaction and service, embracing the fact that everything that is done well improves and enhances the guest experience.
• Ensuring that the presentation, taste, texture and quantities are followed correctly and consistently through out the service.
• To be passionate in assist with the training, induction and development of the kitchen brigade.
• Have a comprehensive understanding of the ordering systems, assisting the Head Chef in any admin-related duties required by the operation.