Location
London

Hours
Full Time

Salary
£57,361 per year (including service charge)

About the Role
The Savoy is one of the world's most iconic hotels, renowned for outstanding service excellence since 1889. As Junior Sous Chef in the Colleague Restaurant, you will assist the Head Chef in ensuring the smooth running of the kitchen, maintaining Fairmont standards across all areas. You will supervise and coordinate kitchen service alongside the Head Chef and collaborate with other departments to deliver exceptional food quality and service.

Your responsibilities include motivating and training kitchen staff, handling staff queries, cooking daily food according to business needs, and deputising for the Head Chef when required. You will be accountable for coordinating functions with Food & Beverage and Back of House teams, managing payroll and holiday organisation, and actively participating in cost control and quality assurance.

Additional duties involve ensuring health and hygiene standards, promoting quality throughout the hotel’s food outlets, overseeing room service quality, and maintaining a varied, interesting, and balanced colleague canteen menu. You will strive to exceed guest expectations and ensure the smooth day-to-day kitchen operations while adhering to all legal requirements and company policies.

Occasional duties include conducting annual appraisals, departmental orientation for new team members, liaising with the Training and Quality Assurance Manager on training needs, and performing other reasonable tasks as directed by management.

Health & Safety compliance is essential, including adherence to the Health and Safety at Work Act 1974, Food Acts, wearing appropriate protective clothing, reporting defects and accidents, attending statutory fire training, and following all fire, health, and safety rules.

Experience
3-5 years’ experience in the Hospitality Industry.

About you
Outstanding communication skills, both written and verbal.
Confident and dynamic speaker, able to interact effectively at all organizational levels.
Enthusiastic and positive personality with the ability to build trusting relationships.
Proven organizational skills and ability to work independently.
Able to set and meet deadlines with quality results.
Flexible and multi-skilled, willing to undertake different tasks as needed to meet guest and colleague needs.

Qualifications
Applicable job-related skills as per accountable duties.
Commitment to maintaining high standards of food quality, hygiene, and safety.
Willingness to attend training and development as required.