Junior Sous Chef

Meliá Hotels International; Greater London; On-site; GBP 29,000 - 35,000; Full time

Benefits offered by this job

Global opportunities

Hotel discounts

Generous service charge

Pension scheme

Loyalty rewards

28 days holiday

Health plan

Online learning

Perks at Work

Meals on duty

Payday parties

Laundry provided

Job summary

Meliá Hotels International is seeking a Junior Sous Chef for STK London. In this high-energy, high-volume setting, you will support the Head Chef, lead line execution, and uphold brand standards in a modern steakhouse environment.

You will mentor staff, manage scheduling and costs, and contribute to premium guest experiences across a dynamic culinary team in central London.

Qualifications

• Minimum 3 years in a professional hospitality leadership role within a high-volume kitchen.
• Strong culinary knowledge including cooking techniques, sauces, stocks, and product identification.
• Proven ability to fabricate meats, fish, and poultry.
• Intermediate to advanced knowledge of pastries and garde manger.

Responsibilities

• Execute the Head Chef's directives to ensure consistency, quality, and brand standards.
• Lead daily kitchen operations, including line execution, production, and plating.
• Maintain excellent food safety, cleanliness, and full compliance with health & safety regulations.
• Conduct line checks, oversee specials, and expedite service during busy periods.
• Demonstrate strong Grill/Broiler expertise within a fast-paced service environment.
• Collaborate with the Events team to align menus with trends and seasonal offerings.
• Inspire, train, and mentor kitchen staff to uphold culinary and service excellence.
• Assist with scheduling, purchasing, inventory management, and cost control.
• Analyse food and labour costs to drive performance and meet financial targets.

Skills

Leadership

Culinary knowledge

Grill/Broiler

Menu planning

Staff training

Inventory management

Cost control

Food safety

Job description

"The world is yours with Meliá"

Joining Meliá is to embark on a journey without borders, where your potential to grow, lead and inspire has no limits. It's knowing that the world is yours - that you can elevate your career across countless destinations, all while being part of one warm, supportive, and passionate family.

Junior Sous Chef

Department: Kitchen / Culinary

Location: STK London - ME London Hotel, The Strand

Reports to: Head Chef

Package: £32,000 per annum + Tronc (£8,000-£10,000 per annum)

What's in it for you?

• Global career opportunities across more than 350 hotels worldwide
• Hotel discounts for you, your friends & family with Meliá Hotels Worldwide
• Generous service charge (Tronc)
• Company pension scheme
• Loyalty rewards & refer-a-friend bonus (£500 after successful probation)
• 28 days' holiday including public holidays
• Health cash plan & discounted dental cover with HSF
• Access to Meliá's global e-learning platform with unlimited online learning
• High-street savings through Perks at Work
• Meals on duty, payday parties, and laundry provided

Mission

As Junior Sous Chef at STK London, you will support the Head Chef in delivering an exceptional culinary experience within a high-energy, high-volume environment. Acting as the Head Chef's right hand, you will help lead kitchen operations, maintain brand standards, and inspire the brigade to consistently deliver premium dishes and unforgettable guest experiences in line with STK's modern steakhouse concept.

Key Responsibilities - Operational Excellence

• Execute the Head Chef's directives to ensure consistency, quality, and brand standards
• Lead daily kitchen operations, including line execution, production, and plating
• Maintain excellent food safety, cleanliness, and full compliance with health & safety regulations
• Conduct line checks, oversee specials, and expedite service during busy periods
• Demonstrate strong Grill/Broiler expertise within a fast-paced service environment
• Collaborate with the Events team to align menus with trends and seasonal offerings
• Inspire, train, and mentor kitchen staff to uphold culinary and service excellence
• Assist with scheduling, purchasing, inventory management, and cost control
• Analyse food and labour costs to drive performance and meet financial targets

What we're looking for

• Minimum 3 years' experience in a professional hospitality leadership role within a high-volume kitchen
• Strong culinary knowledge including cooking techniques, sauces, stocks, and product identification
• Proven ability to fabricate meats, fish, and poultry
• Intermediate to advanced knowledge of pastries and Garde Manger
• Confident leadership style with the ability to motivate and develop a kitchen team
• Strong organisational skills with experience in inventory, scheduling, and cost control
• A genuine passion for culinary excellence and exceptional guest experiences

Because belonging to the great Meliá family is being VIP

At Meliá, our people are the heart of everything we do. Whether you're growing your culinary career or stepping into leadership, you'll be part of a culture built on respect, collaboration, and passion. From emerging talent to experienced professionals, we are all Very Inspiring People - and that includes you.

Our Commitment to Diversity & Inclusion

We are proud to be an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive, accessible environment for all. At Meliá, we believe our differences make us stronger and drive innovation, while supporting a responsible and sustainable future.