Location
London

Hours
Full Time

Salary
£68,234 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 Sous Chef in the Events Kitchen, you will support the Events Head Chef to ensure the smooth and efficient running of the kitchen, maintaining all areas to Fairmont standards. You will supervise and coordinate kitchen service with other departments, collaborate with the Executive Chef to resolve staff queries, and coordinate and deliver training for kitchen colleagues. Motivating the team to maintain high performance, you will prepare and cook dishes daily in line with business and event requirements.

You will be accountable for coordinating functions with Food & Beverage departments, handling payroll and holiday organisation, assisting in quality control of production and presentation, cost control, personnel matters, and departmental training. You will deputise for the Head Chef when required and oversee all food outlets in their absence. You will actively promote quality throughout the hotel, ensure excellent room service and colleague canteen food, and strive to exceed guest expectations daily. Compliance with all legal requirements, health and safety regulations, and company policies is essential. You will also conduct annual appraisals, departmental orientation for new team members, and liaise with the Training and Quality Assurance Manager on training needs.

Health & Safety
You will comply with safe working practices under the Health and Safety at Work Act 1974 and company policies, including awareness of specific workplace hazards. You will adhere to Food Acts, wear appropriate protective clothing, report defects and accidents according to hotel procedures, attend statutory fire training, and follow all fire, health, and safety rules. Additional training as deemed appropriate by your Head of Department will be required.

Experience
3-5 years’ experience in a similar role.

About you
Outstanding communication skills, both written and verbal. A confident and dynamic speaker, able to communicate and 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 required 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.