Location
London

Hours
Full Time, including evenings, weekends and key hospitality moments as required

Salary
Negotiable

About the Role
Delano London, opening in late 2026, brings the spirit and celebrated heritage of the iconic Delano Miami Beach to London, reimagined for a new generation. Set overlooking Kensington Gardens, the hotel will feature 67 rooms and suites, Lana Lusa, 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 our people can be themselves while delivering thoughtful, intuitive and genuinely warm hospitality.

As Senior Sous Chef, you will join the pre-opening team reporting to the Executive Head Chef. You will play a key leadership role supporting the opening and day-to-day running of our restaurants, bars, room service and events. Your responsibilities include building and inspiring the kitchen team, establishing exceptional culinary standards, and bringing creativity, consistency and strong operational discipline to the kitchen.

Delano London will fuse historic charm with contemporary luxury, blending soft minimalist design, generous living spaces and park views to create a distinctive lifestyle destination where design, dining, nightlife and wellbeing seamlessly converge.

Key responsibilities include supporting the Executive Head Chef in leading culinary operations across breakfast and a Mediterranean concept for lunch and dinner, acting as a senior leader within the kitchen brigade, supporting the opening of the culinary operation by establishing kitchen culture and standards, collaborating on menu development, recruiting and training the kitchen team, maintaining SOPs and quality controls, ensuring every dish reflects the Delano identity, working closely with Front of House for seamless service, overseeing mise en place and kitchen efficiency, managing food cost and stock control, supporting VIP dining and special events, maintaining food safety and legal compliance, and identifying opportunities to improve kitchen systems and team performance.

You will also support training and development plans, maintain close communication with the Executive Head Chef and Food & Beverage leadership, and bring a collaborative, one-team approach across different outlets and culinary areas.

Experience
Strong experience as a Senior Sous Chef, Sous Chef or equivalent senior culinary position, ideally within a luxury hotel, premium restaurant or high-quality lifestyle operation. Previous pre-opening experience is highly desirable.

Excellent knowledge of modern cooking techniques, high-quality ingredients, menu development and kitchen operations.

Strong understanding of food cost, GP, labour, purchasing, stock control, wastage and kitchen productivity.

About you
Confident culinary leader passionate about developing people and leading by example, creating a kitchen culture built on professionalism, respect, creativity and high standards.

Excellent organisational skills with the ability to remain calm, focused and solutions-oriented under pressure.

Strong attention to detail with an understanding that consistency is essential to a luxury guest experience.

Comfortable working with kitchen systems including recipe management, costing, inventory, purchasing, HACCP and rota platforms.

Excellent communicator and relationship builder, confident working with Front of House, F&B leadership, suppliers and senior hotel management.

Creative and commercially minded, able to balance culinary ambition with operational and financial realities.

Culturally aware and globally minded, understanding London’s evolving culinary scene and luxury international hotel expectations.

Flexible and prepared to work evenings, weekends and key hospitality moments as required.

Qualifications
Strong understanding of food safety, allergens, HACCP and Health & Safety requirements.

Proven ability to recruit, onboard and train kitchen teams, embedding strong culinary standards, product knowledge and professional discipline.

Experience managing kitchen rotas, stock levels, purchasing and supplier relationships.

Demonstrated leadership in maintaining kitchen standards and delivering exceptional culinary experiences during busy periods and special events.