Sous Chef

The Sous Chef supports the Head Chef in managing the kitchen department at Montcalm Mayfair, a five‑star hotel located on Park Lane, London. The role ensures the highest standards of cooking, presentation and service, supervising a junior kitchen team and maintaining consistent guest dining experience in line with luxury standards.

Key Responsibilities

• Assist the Head Chef in managing the kitchen team, including Junior Sous Chef, Chef de Partie, Commis Chef, Pastry Chef, Kitchen Porters.
• Oversee daily kitchen operations ensuring quality product, presentation, workflow and productivity.
• Assist in creating and managing the kitchen staff schedule, ensuring coverage during peak periods while controlling labour costs.
• Handle staffing issues, including time‑off requests, attendance, and disciplinary actions in collaboration with the Head Chef.
• Participate in recruitment and onboarding of new kitchen team members.
• Conduct regular training sessions and performance evaluations to maintain high levels of service and standards.
• Motivate and mentor the kitchen team, fostering a positive work environment.
• Take full responsibility for the quality and consistency of food production.
• Ensure all dishes are prepared, cooked and presented to company standards.
• Ensure kitchen organization meets business demands, particularly food costing and payroll.
• Perform regular stock checks, labeling, audits and equipment checks to adhere to health and safety requirements.
• Order all food items as needed, ensuring only approved suppliers are used.
• Assist in creating and maintaining recipe manuals and SOPs for new dishes.
• Address and resolve any deficiencies related to food quality promptly and effectively.
• Develop and implement cleaning procedures and protocols, ensuring adherence.
• Assist in managing inventory of cleaning supplies, maintaining stock levels and cost control.
• Assist in preparation of reports and documentation related to kitchen operations, inventory and staff performance.
• Address guest inquiries, requests and complaints related to kitchen services in a timely and professional manner.
• Coordinate with front desk and guest services to fulfill special culinary preferences and VIP arrangements.
• Address maintenance issues and report to maintenance department.
• Monitor and ensure compliance with Health and Safety and Food Safety standards.
• Perform administrative tasks as required.
• Accept responsibility and follow instructions from the Head Chef and General Manager.
• Create and maintain good working relationships within the department and with other departments to sustain morale.
• Arrange department purchasing and take responsibility for quality and cost.
• Maintain consistent, accurate stock records.
• Monitor and ensure food cost percentages and GP targets are met.
• Model a philosophy of work and conduct consistent with the professionalism expected of management colleagues.
• Oversee department recruitment and training.
• Conduct regular kitchen meetings to keep team informed of policies, procedures and guest comments.
• Participate in HOD meetings in the absence of Head Chef and contribute to strategic planning and continuous improvement initiatives.
• Interact with suppliers, contractors and labour representatives.
• Take ultimate responsibility for Health & Safety and Food Safety training and accident record.
• Take proactive steps to reduce or eliminate colleague accidents.

Skills & Qualifications

• High attention to detail and commitment to luxury quality.
• Passion for food and beverage with interest in current trends.
• Exemplary leadership, motivation and team management abilities.
• Excellent organizational and multitasking skills.
• Strong supervisory and communication skills.
• Positive, proactive, "Yes, Yes, Yes" mentality.
• Problem‑solver able to provide solutions in high‑pressure situations.
• Consistently punctual, trustworthy and dependable.
• Maintain composure in a busy kitchen while delivering exceptional results.
• Intermediate Food Hygiene Qualification (Level 3) preferred; Level 2 essential.
• 1‑2 years’ experience in a high‑profile, fast‑paced luxury hotel or resort kitchen in supervisory or management role.
• Proven ability to work under pressure while maintaining quality standards.
• Knowledge of menu development, food costing and stock management.

Working Conditions

• Flexibility to work shifts, including weekends, holidays and evenings as required.
• Physical demands: standing for long periods and manual handling.

Eligibility

Candidates must be authorised to live and work in the UK. Visa sponsorship is not available for this role.

Benefits

• Competitive salary that reflects talent, contribution and potential.
• Generous holiday allowance starting at 28 days (including bank holidays) and increasing with service.
• Paid birthday leave.
• Generous gifts and financial support for milestones (weddings, new baby).
• Comprehensive wellbeing support including Employee Assistance Programme.
• Wellbeing experiences: yoga, life coaching, workshops.
• Cashback healthcare plan covering dental, optical, physiotherapy, etc.
• Cycle to Work scheme.
• Preferential gym membership rates.
• Continuous learning and development opportunities.
• Paid volunteering day.
• Employee referral programme.
• Complimentary meals on duty.
• Exclusive room rate discounts across Montcalm Collection.
• International hotel discounts through Marriott Bonvoy.
• City‑wide discounts and perks across retail, entertainment, essential services, fashion.
• Recognition programmes with vouchers and curated rewards.
• Elegant annual celebrations and social events.

Equal Opportunity Employer

Montcalm Collection is an equal opportunity employer. We value diverse perspectives and provide a workplace free from discrimination and prejudice.