Junior Sous Chef (Banqueting)

Hilton Worldwide, Inc.; London; On-site; GBP 30,000 - 35,000; Full time

Job summary

A leading hotel in London seeks a Junior Sous Chef for its Banqueting team. This role involves contributing to menu creation, training kitchen staff, and managing food costs, all to ensure an exceptional experience for guests at the Waldorf Hilton.

Benefits

Smart uniform provided and laundered

Free healthy meals on duty

Career growth opportunities

Personal development programs

Team Member Travel Program

High street discounts with Perks at Work

28 days holiday including bank holidays

Discounted dental and health cover

Qualifications

• Creative and supervisory skills essential for kitchen management.
• Planning skills necessary for effective menu development.
• Customer-focused approach to enhance guest experience.

Responsibilities

• Assist in menu development and manage kitchen staff.
• Ensure consistent dish quality and handle customer relations.
• Control food costs and coordinate with other departments.

Skills

Creativity

Planning

Customer-focused

Job description

Job Description - Junior Sous Chef (Banqueting) (HOT0BMWU)

Job Number:

HOT0BMWU

Work Location:

The Waldorf Hilton, London, Aldwych, London WC2B 4DD

About Us

Located within the historic Waldorf Hotel in London, Homage is a restaurant that blends the elegance of classic British dining with a modern flair. Inspired by the hotel’s rich heritage, Homage offers a refined yet inviting atmosphere where each dish is crafted with passion and precision. We source locally and reimagine timeless recipes to celebrate British cuisine, welcoming both locals and visitors to enjoy a taste of London’s history.

Salary and Benefits

£15.76 per hour + Service Charge (39 hours/week)

• Smart uniform provided and laundered
• Free healthy meals on duty
• Career growth opportunities
• Personal development programs
• Corporate Responsibility initiatives (https://cr.hilton.com)
• Team Member Travel Program: discounted hotel stays and 50% off food and beverages
• Referral Program
• High street discounts with Perks at Work
• 28 days holiday including bank holidays (increasing to 33 days)
• Discounted dental and health cover
• Modern, inclusive team areas

Role Overview

The Junior Sous Chef in Banqueting contributes to menu creation, manages and trains the kitchen team, and controls food costs to ensure an excellent guest experience.

Key Responsibilities

• Assist in menu development
• Manage and train kitchen staff for optimal performance
• Ensure consistent dish quality
• Handle customer relations when needed
• Manage work rotas to meet business needs
• Support brand standards through team training and assessment
• Control food costs to support revenue goals
• Coordinate with other departments and understand their activities
• Ensure compliance with food hygiene and safety standards

Candidate Profile

We seek a creative, supervisory, customer-focused individual with excellent planning skills and a willingness to learn.

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