Junior Sous Chef

The Stafford London, a distinguished five-star hotel in the

heart of St James’s, is seeking a passionate and talented Junior Sous Chef

to join our Executive Head Chef and our exceptional culinary team. Under the

strategic guidance of two Michelin-starred chef Michael Caines MBE, our

kitchens reflect a refined approach to British and European cuisine, blending

tradition with innovation.

Located just moments from Green Park, Buckingham Palace, and

the vibrant West End, The Stafford offers an inspiring setting at the very

heart of London’s cultural and culinary scene.

This is a unique opportunity to be part of a dynamic,

forward-thinking culinary environment where excellence, creativity, and guest

experience are at the heart of everything we do. If you’re looking to elevate

your career in one of London’s most iconic luxury hotels—working alongside a

team inspired by one of the UK’s most celebrated chefs—we’d love to hear from

you.

About The Stafford London

Situated just off Piccadilly, in the heart of historic St

James’s, Mayfair, The Stafford London is one of the finest luxury5-star hotels

in the Capital. Alive with English character, it holds 5 AA Red Stars for its

excellence.

The Stafford London is ideally located for West End

theatres, dining, and shopping at Bond Street, Jermyn Street and Regent Street.

Green Park underground & Victoria Station are within walking distance.

Surrounded by art galleries and museums, the property is next to the royal

palaces and parks.

About the role, what will I be doing?

To be responsible for the quality and

profitability of food production in the restaurant.

To support the Head Chef in ensuring that

standards of both food production and service are consistently high and that

the agreed standards are maintained and regularly tested and reviewed.

To ensure quality levels are consistently

maintained to the agreed levels, based on the guest feedback, both internally

and externally.

To maximise productivity and minimise poor

labour time.

To assist the Head Chef in minimising waste of

man hours through effective Rostering.

To ensure the Kitchen is always organised to

meet business demands, with particular attention being given to Food Costings

and restaurant payroll

To ensure that departmental targets are

communicated effectively to all other team members

To support the Head Chef in executing any

weekly / monthly / seasonal changing menus as required for the Restaurant.

To support the Head Chef in encouraging ethos of

driving for results ensuring quality is not compromised

To share responsibility with Head Chef for all

food related stock items and to order all food items in accordance with

business levels and to ensure that only agreed suppliers are utilised

To produce, in good time, all dishes to the

agreed specifications and profitability

To motivate the kitchen team by being confident,

through your personality being dynamic and positive at all times, leading from

the front.

Promote a positive attitude and display the

ability to ‘make things happen’ to achieve or exceed anticipated results and

encourage the same in the team.

To assist the Head Chef in developing the recipe

manuals / SOPs as new dishes and

menus are introduced.

To carry out training with own team to

continually improve the skill base of the kitchen

brigade.

To support the Head Chef in the recruitment and

selection of the Kitchen team members

To support the Head Chef in implementing and

continually reviewing the effectiveness of all Food Hygiene Practises and

procedures.

To support the Head Chef with compliance within

the Kitchen with Legal, Government

and Company Policies relating to, Fire, Health and

Safety procedures

To carry out any reasonable tasks requested by

the Senior Management.

Who are we looking for?

Intermediate Food Hygiene Qualification (Level 2

or 3)

Strong people supervisory and communication

skills

Knowledge of MS office to a good level

Knowledge and working experience with menu

development and writing

Flexible in working hours and shifts

Discreet and able to work with confidential

issues

Calm temperament whilst working under pressure

Excellent leadership, interpersonal and

communication skills

High level of verbal and written English

Experience in training and developing staff

Self-motivated and flexible attitude

Passion for food

Our Benefits includes :

days holiday which increases with length of service to a maximum of 33

days

• Private

Healthcare option & Life Insurance

choice of rewards and lifestyle benefits

recognition programme

and development opportunities

to Wagestream app

Scheme : £1000 for referring a Chef, £500 for other permanent

position (terms and conditions applies)

free season ticket loan

Food and Beverage discount in our venues

If the role sounds like something you would enjoy doing and

you are excited about our hotel and the team than we would love to get to know

you!

Please apply now, we are looking forward to receiving your

application.

The successful candidate must already have eligibility to

work in the UK.