Junior Sous Chef

STK London, located at the iconic ME London Hotel on The Strand, offers an upscale dining experience blending high-quality cuisine with a lively, vibrant atmosphere. Known for our modern steakhouse concept, we pride ourselves on exceptional service, premium dishes, and a stylish setting. We’re seeking a dedicated Junior Sous Chef to join our dynamic team and help deliver unforgettable guest experiences.

 At STK London, you’ll have the opportunity to be part of a globally recognized brand known for pushing culinary boundaries. We offer a dynamic, fast-paced environment, room for growth, and the chance to work alongside a passionate and talented team.

Junior Sous Chef

As Junior Sous Chef, you will play a pivotal role as the right hand to the Head Chef, overseeing daily operations, maintaining brand quality, and inspiring the kitchen team. Your culinary expertise and leadership will ensure smooth kitchen operations, top-tier food quality, and adherence to health and safety standards. Must be efficient in Grill/Broiler 

 Responsibilities will include, but are not limited to:

·       Execute the Head Chef’s directives to maintain consistency and quality.

·       Lead kitchen operations, from line execution to production and plating.

·       Monitor food safety, cleanliness, and compliance with health department guidelines.

·       Conduct line checks, oversee specials, and expedite service to ensure smooth flow.

·       Collaborate with the Events team to align menus with trends and seasonal offerings.

·       Inspire and mentor kitchen staff, ensuring adherence to brand standards.

·       Assist in scheduling, purchasing, inventory, and cost control.

·       Drive kitchen performance by analyzing food and labor costs and ensuring targets are met.

 Requirements:

·       Experience: Minimum 3 years in professional hospitality leadership within a similar high-energy, high-volume environment.

·       Culinary Expertise: Mastery of cooking techniques, sauces, stocks, and product identification. Skilled in fabricating meats, fish, and poultry, with intermediate to advanced knowledge of pastries and Garde Manger.

·       Leadership Skills: Ability to inspire, train, and motivate a team while maintaining a collaborative and efficient kitchen environment.

·       Organizational Skills: Strong understanding of inventory management, scheduling, and cost control.

·       Passion: A commitment to culinary excellence and delivering exceptional guest experiences.

  Because belonging to the great Meliá family is being VIP  

 ·       Salary: 30000 per annum plus Tronc (Close to 8k to 10k per annum)

·       Holidays: 28 days’ holiday including 8 public holidays

·       Contributory pension scheme

·       Refer a friend bonus: £500 (subject to successfully completed 6 months’ probation)

·       Discounted dental and health cover with HSF

·       Great discounts with Melia Hotels Worldwide: (Friends & families discounts)

·       Personal Development: programs designed to support your career right from the start, with unlimited access to online learning platform

·       Awards and Recognition Programs: Join a culture of recognition and reward, with loyalty bonuses and referral incentives

·       Career growth: fantastic opportunity to progress and access to a network of over 350 hotels across the world (subject to local right to work rules)

·       High street discounts: with Perks at Work

·       Meals on duty, Payday Parties and Laundry

At Meliá we are all VIP