Location
London

Hours
Flexible hours including evenings, weekends and key hospitality moments

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. We value curiosity, individuality and a sense of fun, creating an environment where our people can be themselves while delivering thoughtful, intuitive and genuinely warm hospitality.

We are seeking an exceptional Sous Chef to join the pre-opening culinary team of Delano London. Reporting to the Executive Head Chef and working closely with the Senior Sous Chef, you will play a key role in delivering the food experience across Lana Lusa, our all-day restaurant, while supporting the wider culinary operation. You will help build a confident opening kitchen, lead by example during service, and bring together precision, warmth and a genuine passion for great food.

Key responsibilities include supporting the Executive Head Chef and Senior Sous Chef in the day-to-day running of the kitchen across breakfast, lunch, dinner, events and wider hotel food operations; taking responsibility for an assigned section or service period ensuring excellent preparation, organisation, timing, presentation and consistency; leading by example during service with calm, clear communication and high standards; helping deliver the Lana Lusa food concept, ensuring the menu feels polished, generous, vibrant and connected to its Mediterranean and London influences.

You will prepare, cook and present dishes to the required Delano standard, follow recipes, specifications, portion controls and plating guidelines; support recruitment, onboarding and training of the opening kitchen team; coach junior chefs through clear instruction, demonstration and feedback; implement kitchen SOPs, prep lists, cleaning schedules, opening and closing procedures and service standards.

Maintaining excellent mise en place and ensuring all sections are fully prepared for service, VIP dining, private events and hotel activations is essential. You will coordinate effectively with Front of House and other hotel departments to ensure food service feels connected and guest-focused. Monitoring food quality, freshness, presentation, temperature and consistency throughout preparation and service is key.

Additional duties include supporting stock control, deliveries, storage, labelling, rotation, waste reduction and responsible use of ingredients; working with the culinary leadership team to maintain food cost, portion control and productivity targets; ensuring full compliance with food safety, HACCP, allergen management, Health & Safety, company policies and relevant legal requirements; keeping the kitchen clean, organised and ready for service; communicating shortages, issues, guest feedback and operational challenges quickly and constructively.

You will also support menu tastings, recipe development, training sessions, mock services and other pre-opening activities, and be flexible across the wider culinary operation, stepping into different sections or outlets when business needs require it.

Experience
Strong experience as Sous Chef within a high-quality restaurant, luxury hotel or premium hospitality operation. Previous pre-opening experience is a real plus. Excellent knowledge of food preparation, cooking techniques, presentation, kitchen organisation and service delivery. Mediterranean and Portuguese cuisine experience is highly desirable.

About you
Confident, hands-on chef who enjoys being present on the pass and in the kitchen, setting standards through your own work. Comfortable working across busy breakfast, lunch, dinner, events and other hotel operations. Natural team player who communicates clearly, supports colleagues and creates a positive working environment. Passionate about coaching and developing junior chefs, sharing knowledge and helping others perform at their best.

Strong understanding of food safety, HACCP, allergens, cleanliness and disciplined kitchen routines. Awareness of portion control, food cost, waste reduction and commercial realities of a professional kitchen. Organised, reliable and able to prioritise effectively while maintaining attention to detail. Calm under pressure, adaptable when plans change and willing to take ownership of problems and solutions.

Passionate about ingredients, quality and the guest experience, with an interest in Mediterranean, Portuguese-inspired and contemporary London cooking. Flexible to work evenings, weekends and key hospitality moments.

Qualifications
Relevant culinary qualifications and proven track record in a similar role preferred but not explicitly stated. A strong commitment to learning, development and delivering exceptional culinary standards is essential.