Find a job 
Featured Companies 
Featured Universities 
For Companies At a Glance
- Tasks: Support the Head Chef in kitchen operations and food production.
- Company: Join Sofitel London St James, where luxury meets playful indulgence.
- Benefits: Competitive pay, free stays, discounts, and exceptional training opportunities.
- Other info: Enjoy a supportive culture with growth opportunities and social events.
- Why this job: Be part of a dynamic team creating unforgettable guest experiences.
- Qualifications: Culinary qualification and experience in a professional kitchen required.
The predicted salary is between 30000 - 40000 £ per year.
At Sofitel London St James, we redefine luxury by treating a stay as more than just a temporary pause; it's an opportunity for guests to fall in love with a unique blend of refined luxury and playful indulgence. Our commitment to excellence transcends the ordinary, and we invite you to join a team that specialises in transforming stays into enchanting tales.
We take immense pride in creating a playfully elegant and meaningful experience for both our guests and ourselves. Our commitment to fostering a workplace culture that values diversity, encourages professional growth, and recognises individual contributions ensures that each team member feels appreciated and empowered in their role. Apply now to embark on a career that transcends expectations and celebrates the art of hospitality.
SCOPE OF POSITION
The Junior Sous Chef supports the Head Chef in overseeing all aspects of kitchen operations and food production. This includes supervising kitchen staff, maintaining the highest food quality standards, ensuring consistent adherence to health and safety policies, and assisting in menu development and costing. The Junior Sous Chef plays a key role in leading a productive, motivated team, fostering a positive work environment, and maintaining strong morale to ensure high performance and guest satisfaction.
RESPONSIBILITIES
- Support the Head Chef in managing the overall operation of the kitchen, including food preparation for all outlets and events.
- Supervise and mentor all kitchen staff, ensuring high standards of performance, professionalism, and teamwork.
- Oversee quality and quantity control for all dishes, ensuring consistency in portion sizes and freshness of products.
- Work closely with the Head Chef on menu planning, recipe development, and food costing to meet the hotel's financial objectives and GP% targets.
- Assist in driving food and beverage sales by supporting the execution of banquets, events, and special promotions.
- Ensure full compliance with food hygiene and health and safety regulations, acting as a role model for best practices.
- Conduct regular training sessions and performance reviews, supporting staff development in line with NVQ or equivalent standards.
- Lead monthly stocktakes with accuracy and accountability for stock levels, wastage, and value, in collaboration with the Head Chef.
- Monitor and maintain all kitchen equipment, ensuring cleanliness and functionality; report maintenance needs promptly.
- Implement and manage disciplinary procedures in line with company policy when necessary.
- Enforce strict personal and kitchen hygiene standards, including appropriate dress and grooming.
- Conduct equipment audits and ensure corrective action is taken as required.
- Handle guest complaints and food issues effectively, in accordance with company policies, and strive for resolution and guest satisfaction.
- Ensure all team members adhere to house rules and company policies at all times.
- Maintain awareness of and compliance with fire safety procedures and emergency protocols.
- Attend all mandatory training sessions required by the company.
- Perform any other reasonable duties as requested by the Head Chef or senior management.
Qualifications
- Culinary qualification (NVQ Level 3 or equivalent)
- 3-5 years experience in a professional kitchen
- Previous supervisory or team leadership experience
- Food hygiene certification (Level 3 preferred)
- Strong knowledge of menu development and food costing
- Excellent leadership, communication, and training skills
- Strong organisational skills and ability to manage a high-pressure kitchen environment
Additional Information
Discover a world of unparalleled perks tailored just for you:
- Competitive compensation package, including service charge and annual bonus of £1,300.00 per year.
- Free Stays in the UK or Ireland (4 nights/year).
- Employee Benefit Card - Discounted rates at Accor properties worldwide.
- Sofitel Experience - Enjoy a luxurious night at our hotel, complete with a delightful breakfast.
- Complimentary Meals While on Duty.
- Special Rates in F&B, Rooms & Spa - Treat yourself to luxury at unbeatable prices.
- Be Part of the Largest Hospitality Group in Europe.
- Exceptional Training and Development Opportunities through Apprenticeship Program.
- Global Growth Opportunities.
- Employee Assistance Program with 24/7 GP Access - Your well-being is our priority.
- Social Events and Activities.
Bring passion and dedication to excellence, and we will recognise your contribution with a variety of benefits, rewards and development opportunities. We also offer a range of wellbeing initiatives, including apps with content to help you feel at your best. Join us, and you can thrive as an individual as well as being part of a supportive and inclusive team. Let your passion shine.
Junior Sous Chef employer: Wild Honey St James
Contact Detail:
Wild Honey St James Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Junior Sous Chef
✨Tip Number 1
Network like a pro! Reach out to fellow chefs, attend culinary events, and connect with industry professionals on social media. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 2
Show off your skills! Consider doing a trial shift at the restaurant you're eyeing. It’s a great way to demonstrate your abilities in a real kitchen environment and get a feel for the team dynamics.
✨Tip Number 3
Be prepared for interviews! Brush up on your culinary knowledge, be ready to discuss your previous experiences, and think about how you can contribute to the team at Sofitel London St James. Confidence is key!
✨Tip Number 4
Don’t forget to apply through our website! It’s the best way to ensure your application gets noticed. Plus, it shows you’re genuinely interested in being part of our amazing team.
We think you need these skills to ace Junior Sous Chef
Some tips for your application 🫡
Show Your Passion for Culinary Arts: When writing your application, let your love for cooking and the culinary arts shine through. Share your experiences and what inspires you in the kitchen; we want to see your personality and passion!
Tailor Your CV and Cover Letter: Make sure to customise your CV and cover letter for the Junior Sous Chef position. Highlight relevant experience, skills, and achievements that align with our commitment to excellence and teamwork.
Be Clear and Concise: Keep your application clear and to the point. Use straightforward language and avoid jargon. We appreciate a well-structured application that makes it easy for us to see why you’d be a great fit for our team.
Apply Through Our Website: Don’t forget to apply through our website! It’s the best way for us to receive your application and ensures you’re considered for this exciting opportunity at Sofitel London St James.
How to prepare for a job interview at Wild Honey St James
✨Know Your Culinary Basics
Brush up on your culinary skills and knowledge before the interview. Be prepared to discuss your experience with menu development, food costing, and hygiene standards. This will show that you understand the core responsibilities of a Junior Sous Chef.
✨Showcase Your Leadership Skills
Since this role involves supervising kitchen staff, be ready to share examples of how you've successfully led a team in the past. Highlight any training sessions you've conducted or how you've handled conflicts to demonstrate your leadership capabilities.
✨Emphasise Teamwork and Morale
Sofitel values a positive work environment, so talk about how you foster teamwork and maintain high morale in the kitchen. Share specific instances where you motivated your team or improved collaboration among staff.
✨Prepare for Practical Questions
Expect questions that assess your problem-solving skills, especially regarding guest complaints or food issues. Think of scenarios where you resolved a challenge effectively, as this will showcase your ability to handle pressure and ensure guest satisfaction.