Location
London

Hours
Full Time

Salary
£17,895 per annum plus Service Charge (£17.70 per hour)

About the Role
Join Pullman London St Pancras as a Junior Sous Chef (Banqueting) and be part of a team that supports your growth and learning every day. Under the general guidance and supervision of the Executive Head Chef, you will assist in overseeing and directing all aspects of the kitchen operation, ensuring the highest quality food production and presentation. Your role will involve supervising kitchen employees, managing costs, maintaining hygiene standards, and contributing to menu preparation and pricing in collaboration with Food and Beverage and Banqueting management.

You will help ensure guest satisfaction by maintaining quality levels and cleanliness, assist in staff recruitment, training, and performance management, and support daily operational tasks including stock control and inspections of kitchen areas and equipment. This role offers the opportunity to develop your culinary skills within a dynamic and supportive environment, contributing to the success of Pullman London St Pancras and the wider Accor group.

Additional benefits include two complimentary stays per year at Accor properties across the UK, a contributory pension scheme, discounted rates at Accor hotels worldwide, complimentary meals while on duty, free gym access, an employee assistance programme, and up to 33 days annual leave including public holidays.

Experience
Previous kitchen experience is preferred, ideally within a banqueting or large-scale food production environment. Experience in supervising kitchen staff and managing food quality and costs is advantageous.

About you
You are motivated, organized, and able to work effectively under the guidance of the Executive Head Chef. You have strong communication skills and a commitment to maintaining high standards of food safety, hygiene, and guest satisfaction. Flexibility and a team-oriented attitude are essential to succeed in this role.

Qualifications
Eligibility to work in the UK is required. Relevant culinary qualifications or certifications are desirable but not mandatory. A willingness to learn and develop within the role is essential.