Location
London

Hours
Flexible hours including early mornings, evenings, weekends and key hospitality moments

Salary
Negotiable

About the Role
Delano London, opening in late 2026 and overlooking Kensington Gardens, brings the spirit and celebrated heritage of the iconic Delano Miami Beach to London, reimagined for a new generation. The hotel will feature 67 rooms and suites, Lana Lusa restaurant, the legendary Rose Bar and Rose Lounge, alongside The Source wellness offering. Delano is a place where personality, creativity and genuine connection come together, valuing curiosity, individuality and a sense of fun to create an environment where people can be themselves while delivering thoughtful, intuitive and warm hospitality.

We are seeking an exceptional Junior Sous Chef – Pastry to join our pre-opening culinary team. Reporting to the Executive Head Chef and working closely with the Senior Sous Chef, you will take ownership of the pastry section and play a key role in delivering a beautiful, consistent and distinctive sweet offering across Lana Lusa and the wider hotel operation.

You will help build the pastry section from the ground up, leading by example and combining technical skill, creativity, organisation and a genuine passion for exceptional pastry. Responsibilities include day-to-day management of the pastry section, preparation, organisation, production, presentation and service delivery. You will develop and deliver the pastry offering across breakfast, afternoon tea, room service, events, private dining and other hotel requirements.

Leading the pastry team during preparation and service, you will set clear expectations and maintain a calm, professional and supportive working environment. You will prepare, cook, finish and present pastry items to the required Delano standard, following recipes, specifications, portion controls and presentation guidelines.

Additional duties include ownership of mise en place, production lists, par levels, ordering, recipe development, costing, coaching junior team members, recruitment, training, implementing SOPs, maintaining food safety and hygiene standards, stock control, waste reduction and supporting wider kitchen operations as needed.

This role offers the opportunity to work closely with an experienced culinary leadership team in a creative and ambitious pre-opening environment, develop your technical, creative and leadership skills within a luxury hotel setting, and contribute to shaping the pastry identity inspired by Mediterranean, Portuguese and contemporary London flavours.

Experience
Strong pastry experience at Chef de Partie, Junior Sous Chef or Sous Chef level within a high-quality restaurant, luxury hotel, bakery or premium hospitality operation. Previous pre-opening experience is a plus. Proven ability to produce pastry for a busy all-day restaurant and wider hotel operation including breakfast, events, room service and special occasions.

About you
Genuine passion for pastry, desserts, baking, chocolate, creams, doughs, textures and refined presentation. Confident, hands-on pastry chef with strong technical knowledge and excellent attention to detail. Natural team player who communicates clearly, supports colleagues and fosters a positive working environment. Enjoys coaching and developing junior chefs. Organised, reliable and able to prioritise production effectively while maintaining high standards. Creative and curious, with an understanding of consistency, practicality and service delivery. Passionate about Mediterranean, Portuguese-inspired and contemporary London flavours. Flexible to work early mornings, evenings, weekends and key hospitality moments.

Qualifications
Strong knowledge of food safety, HACCP, allergens, cross-contamination prevention and disciplined pastry kitchen routines. Awareness of food cost, yield, portion control, waste reduction and commercial realities of a professional pastry section.