Sous Chef

Contract: Full time

Overview

One Aldwych is one of the very few hotels in London, or indeed the world that can say it is truly independent. We like to think we do things differently, always with a warm, friendly spirit. Our story is very much our own to write and we invite you to become part of the next chapter.

Overseen by Head Chef Dominic Teague, our kitchens and menus exemplify his penchant for British ingredients crafted into delicious dishes with a touch of imagination. Dominic goes to extraordinary lengths to source an incredible medley of foods from across the British Isles, working with a network of trusted independent producers who support his commitment to seasonal and sustainable cooking that is ever-changing and always exciting. Plates have both substance and style, imbued with the skill and passion of a team that celebrates flavour and provenance in every dish.

Our promise to you

• 28 to 32 days holiday per year (increase with years of service)
• Complimentary stay including a food and beverage experience
• Career planning - regular performance reviews
• £1,000 "Refer a Friend" scheme
• 50% Discount in Food and Beverage Outlets
• Cycle to work scheme or season ticket loan
• Uniform and meals on duty
• Discounted friends and family rates
• Employee assistance programme
• Reward programmes, long service awards and staff recognition incentives

What you will bring

• Our success is built on the strength of our independent spirit and the passion for high standards our employees bring and grow
• As part of our Kitchen team, you will strive to create memorable and personal culinary experiences for our guests
• Previous experience in a similar role in a luxury environment is an advantage
• A passion to succeed in a fast paced quality environment
• Ability to prioritize different tasks and requests coupled with proven organization skills

Your responsibilities

• Interact effectively and work closely with front of house managers and head waiters to ensure that service standards are achieved and good working relationships are maintained 
• Deputize in absence of Head Chef and Senior Sous Chefs in aspects relating to the day to day running of kitchens.
• Ensure all menu items are properly prepared using correct recipes, methods of preparation and presentation.
• To ensure that correct portion control and amount of “mise en place” are prepared and set up for service in the kitchen.
• To ensure service of menu items from the kitchen to waiting staff are carried out in an efficient and courteous manner.
• To ensure junior chefs are correctly prepared and ready for Service.
• Ensure that all food preparation areas are maintained in a clean state and in good