At a Glance
- Tasks: Assist the Head Chef in running the kitchen and training staff.
- Company: The Savoy Hotel, a legendary British luxury hotel with a rich history.
- Benefits: Competitive salary, 31 days holiday, wellness perks, and discounts at top restaurants.
- Other info: Dynamic work environment with opportunities for career growth and development.
- Why this job: Join a prestigious team and create memorable dining experiences for guests.
- Qualifications: 3-5 years in hospitality, strong communication skills, and a positive attitude.
The predicted salary is between 28350 - 34650 £ per year.
- Junior Sous Chef - Colleague Restaurant, The Savoy Hotel
- Contract
- Job-Category: Culinary
- Job Type: Permanent
- Job Schedule: Full-Time
The Savoy is one of the world's most iconic hotels.
We are the original British luxury hotel, opened in 1889, and have a reputation for outstanding service excellence.
We blend our rich history with innovation, and have played host to royalty, world leaders, and legends of the stage and screen.
Today, we pride ourselves on creating special memories for our guests by delivering the very best in five-star luxury hospitality.
Our award-winning, colleague-centric culture truly differentiates us in the luxury hospitality marketplace.
We offer competitive salaries and benefits, along with outstanding career development opportunities globally within Fairmont.
Top Ten (Big Organisations) – Sunday Times Best Places to Work 2025
HR in Hospitality Awards 2025
- Excellence in Employee Experience
- HR Team of the Year
- HR Leader of the Year – awarded to our Director of People & Culture, Sally Webster
- Institute of Hospitality Awards 2025
- Talent Development Team of the Year
- Sous Chef for the Colleague Restaurant
Department
Kitchen and Food & Beverage
Inspired & supported by
Head Chef of the Colleague Restaurant
Your purpose will be: To assist the Head Chef in the smooth running of the Colleague Restaurant`s kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards.
Together with the Head Chef to supervise and coordinate the kitchen service with other departments.
Together with the Head Chef to deal with staff queries, solving any problems concerning the kitchen or staff canteen.
To coordinate and execute training of kitchen staff.
To be able to motivate staff.
To cook any food on a daily basis according to business requirements.
You will be accountable for
- To interact with individuals outside the hotel
- To co-ordinate functions and activities with other Food & Beverage and Back of House departments
- To handle payroll and holiday organisation
- To assist the Head Chef in quality levels of production and presentation
- To work actively in cost control and implementing standards
- To carry out departmental training, where necessary
- To deputise the Head Chef in his absence
- To control all aspects of food outlets in the Head Chefs absence
- To be actively involved in Health & Hygiene matters
- To promote quality throughout the hotel in all areas of food
- To ensure that room service is of the best in quality, temperature and service
- To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well balanced cuisine
- To carry out daily work to exceed guest expectations
- To ensure the smooth running of the day to day operations in the kitchen
- To strive to deliver the highest quality of food and service
- To adhere to all legal requirements, regulations and guidelines
- Occasional Duties
- To carry out annual appraisals on all team members
- To conduct departmental orientation for all new team members
- To liase with the Training and Quality Assurance Manager on departmental training needs
- To carry out any other reasonable requests as directed by your manager
- Health & Safety
- To be aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work.
- This will include your awareness of any specific hazards at your work place
- To be aware of, and comply with Food Acts.
- To wear any appropriate protective clothing provided by or recommended by the Hotel.
- To report any defects in the building, plant or equipment according to the Hotel procedures.
- To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
- To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
- To attend any training deemed appropriate by your Head of Department
What you will need to do this role
- 3-5 years’ experience in the Hospitality Industry.
- A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.
- Enthusiastic and positive personality with the ability to build trusting relationships with others.
- Proven organizational skills, works well on their own. Able to set and meet deadlines with quality results.
- Applicable job related skills as per Accountable Duties.
Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.
What’s in it for you?
- Competitive salary, pension, and life assurance
- 31days of holiday (including public holidays) increasing to 33 days after 5 years
- Cashback for wellbeing/healthcare expenses & Perkbox
- Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included)
- 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants
- 20% off at other Gordon Ramsay restaurants and Restaurant 1890
- Free stay at The Savoy after probation
- Colleague restaurant, interfaith prayer room and wellness room
- Laundry services for all colleagues
- Employee assistance program
- Optician reimbursements, and local discounts for F&B and retail
- #J-18808-Ljbffr
Junior Sous Chef - Colleague Restaurant, The Savoy Hotel employer: FAIRMONT
At Fairmont St Andrews, we pride ourselves on being an exceptional employer that values independence and problem-solving skills, especially for our Night Front Office Agent role. Our supportive work culture is complemented by fantastic benefits such as a hassle-free commute, free meals, and employee discounts, all set against the stunning backdrop of St Andrews. We are committed to your growth and well-being, offering opportunities for professional development and regular team events to foster camaraderie and celebrate success.
StudySmarter Expert Advice🤫
We think this is how you could land Junior Sous Chef - Colleague Restaurant, The Savoy Hotel
✨Get a Taste of the Scene
Try visiting local eateries and asking if they have any full-time positions available. Many hospitality jobs aren’t advertised online, so popping in for a chat can give you an edge and show your enthusiasm!
✨Network at Food Festivals
Food festivals and culinary events are buzzing with industry connections. Attend these to meet restaurateurs and other food service pros; you never know who might be looking for their next star employee!
✨Show Off Your Skills
Create a short video showcasing your cooking or customer service flair. Post it on social media or even send it directly to places you want to work at, like FAIRMONT. It’s a fun way to stand out and demonstrate what you bring to the table!
✨Reach Out Directly to FAIRMONT
Don't be shy about reaching out to FAIRMONT directly through their website. Express your interest in available roles and attach your CV, showing your genuine eagerness to be part of their team. Personal touches can go a long way!
We think you need these skills to ace Junior Sous Chef - Colleague Restaurant, The Savoy Hotel
Some tips for your application 🫡
Show Off Your Service Experience:In the hospitality-food-service world, your experience is key! Make sure to highlight any previous roles you've had in restaurants, cafes, or catering. We want to see your customer service skills shine, so include specific examples where you went above and beyond for clients.
Certificates Matter:If you’ve got any relevant certifications, like food safety or bartender training, flaunt them! They can really set you apart from the crowd and show us your dedication to the industry. Just make sure to mention them clearly in your CV or cover letter!
Craft a Genuine Cover Letter:Take the time to write a personal cover letter that reflects your passion for hospitality. Share why you’re excited about FAIRMONT and how your skills can contribute to our team's success. We're after that genuine connection!
Highlight Your Team Spirit:In full-time roles, teamwork is everything! Emphasise your ability to work collaboratively in busy environments. Mention any experiences where you’ve effectively collaborated with colleagues or managed conflicts — it's just as important as your technical skills!
How to prepare for a job interview at FAIRMONT
✨Show Your People Skills
In hospitality, customer service is everything! Be ready to showcase examples of how you've engaged with customers positively. Maybe you turned a tough situation around or went that extra mile for a guest—let’s hear those stories!
✨Know Your Menu Inside Out
Expect some technical questions about food and drink, especially if you're applying for a kitchen or service role. Brush up on the menu items, including ingredients and any potential allergens. If you’ve got any favourite dishes or cocktails, have a little something prepared to discuss, too!
✨Demonstrate Your Team Spirit
Hospitality thrives on teamwork, so think of examples where you've worked well with others in a fast-paced environment. Be prepared to discuss what makes a great team member and how you contribute to a positive working vibe. They’re looking for that 'good fit!'
✨Get Ready for a Practical Test
In full-time food service roles, don’t be surprised if they want to see your skills in action. Whether it's serving a table or prepping a dish, be mentally prepared for a practical test during the interview. Practice makes perfect—a little dry run with friends could give you the edge!
