Sous Chef

Hyatt Place London City East; Greater London; Hybride; GBP 55 000 - 75 000; Plein temps

Avantages offerts par ce poste

Discounted hotel room rates for you &/

Birthday holiday

Enhanced Maternity & parental leave

Course Sponsorship

30% F&B discount at RBH hotels

Refer a Friend scheme (£250 per ref)

Flexible working arrangements

Wagestream - early/late pay

Life Insurance

Employee Assistance Programme

Social and wellness events

Free meals on duty

Résumé du poste

RBH Hospitality Management is seeking a Head Chef for Hyatt Place London City East in London. You’ll lead the kitchen team across restaurant, bar, breakfast and events, ensuring top quality, consistency and profitability.

You’ll develop seasonal menus, control food costs, oversee procurement, and maintain HACCP and health & safety standards while coaching staff to deliver outstanding guest experiences across outlets.

Qualifications

• Previous experience as a Sous Chef or Senior CDP within a hotel or established restaurant operation.
• Strong culinary skills with experience in menu planning, recipe development and food presentation.
• Proven ability to manage and develop a kitchen team, including recruitment, training, scheduling and performance management.
• Good understanding of kitchen financial management, including food cost percentages, payroll, purchasing, stock control and budgeting.
• Thorough knowledge of food safety legislation, HACCP procedures, allergen management and health and safety requirements.
• Experience managing different food service operations, ideally including à la carte dining, breakfast and meetings and events.
• Strong organisational skills with the ability to plan ahead, manage busy service periods and maintain kitchen standards.
• A practical, hands‑on approach with the ability to lead by example and support the team during service.
• Good communication skills and the ability to work effectively with other hotel departments.
• A clear understanding of how food quality, cost management and team performance contribute to the overall success of the business

Responsabilités

• Lead and manage the kitchen brigade along with the Head Chef, ensuring the team is well organised, appropriately staffed and supported through training and development.
• Assist the Head Chef in developing seasonal menus and new dishes, working closely with the Food & Beverage team to ensure our offering remains relevant, attractive and commercially viable.
• Help to manage kitchen costs, including food purchasing, stock control, waste and payroll, ensuring departmental budgets and profitability targets are achieved.
• Help to maintain full compliance with food safety, hygiene, HACCP and allergen regulations, ensuring all records are properly maintained.
• Help to manage food purchasing and supplier relationships, ensuring product quality, availability and value for money.
• Work closely with the F&B and Sales teams to plan menus and catering requirements for meetings, events and special occasions along with the Head Chef.
• Monitor food quality, portion control and guest feedback, addressing any issues and making improvements where required.
• Help to manage kitchen rotas, recruitment, training and performance, ensuring appropriate staffing levels in line with business demand.
• Work with the wider hotel management team on departmental planning, financial performance and operational improvements.
• Deputise for the Head Chef in their absence

Connaissances

Sous Chef exp

Culinary skills

Team development

Food cost mgmt

HACCP knowledge

Service operations

Organisational skills

Hands-on leadership

Communication

Quality & cost control

Description du poste

JOIN US

At RBH we believe our people are our biggest assets and understand the value in putting them first. Our approach to diversity in the workplace, health & wellbeing, sustainability and individuality sets us apart from our competitors and is one of the reasons we are rated Top 30 Best Places to Work in Hospitality! We are passionate about the industry and always on the lookout for new talent to join us on our journey...

OUR HOTEL

Hyatt Place London City East is a contemporary lifestyle hotel located in the heart of East London, moments from Shoreditch, Brick Lane and the City. Combining modern design, exceptional hospitality and vibrant dining experiences, the hotel offers stylish guest accommodation, flexible meeting and event spaces, and one of East London's most impressive rooftop destinations.

With a diverse mix of corporate, leisure, international and group business, Hyatt Place London City East presents an exciting opportunity for an ambitious sales professional to drive commercial performance in one of London's most dynamic hospitality markets.

BRAND DESCRIPTION

Hyatt Place is a globally recognised brand designed for today's multi-tasking traveller. Blending intuitive service, modern comfort and flexible spaces, Hyatt Place offers a seamless guest experience for both business and leisure travellers. As part of Hyatt Hotels Corporation, the brand benefits from strong international recognition, industry-leading loyalty programmes, and a reputation for delivering thoughtful hospitality in sought-after destinations around the world.

OUR BENEFITS

You will have access to a benefits package we believe truly works for our people

• Discounted hotel room rates for you and your friends & family
• An additional day's holiday for your birthday
• Enhanced Maternity, adoption & shared parental leave
• Course Sponsorship
• 30% F&B discount at RBH hotels
• Refer a Friend scheme (earn £250 for each referral up to 5 referrals)
• Flexible working arrangements
• Wagestream - choose how and when you get paid
• Life Insurance
• Employee Assistance Programme
• Social and wellness events and activities all year round
• Free meals on duty saving you over £1000 per year

And much much more!

A DAY IN THE LIFE OF A HEAD CHEF AT OUR HOTEL

What you'll be doing...

Assist in leading our kitchen team, taking responsibility for food quality, daily operations and the financial performance of the kitchen across our restaurant, bar, breakfast and meetings and events offering.
Assist the Head Chef in overseeing daily kitchen operations, ensuring food is prepared and presented to a consistently high standard across all outlets.

• Lead and manage the kitchen brigade along with the Head Chef, ensuring the team is well organised, appropriately staffed and supported through training and development.
• Assist the Head Chef in developing seasonal menus and new dishes, working closely with the Food & Beverage team to ensure our offering remains relevant, attractive and commercially viable.
• Help to manage kitchen costs, including food purchasing, stock control, waste and payroll, ensuring departmental budgets and profitability targets are achieved.
• Help to maintain full compliance with food safety, hygiene, HACCP and allergen regulations, ensuring all records are properly maintained.
• Help to manage food purchasing and supplier relationships, ensuring product quality, availability and value for money.
• Work closely with the F&B and Sales teams to plan menus and catering requirements for meetings, events and special occasions along with the Head Chef.
• Monitor food quality, portion control and guest feedback, addressing any issues and making improvements where required.
• Help to manage kitchen rotas, recruitment, training and performance, ensuring appropriate staffing levels in line with business demand.
• Work with the wider hotel management team on departmental planning, financial performance and operational improvements.
• Deputise for the Head Chef in their absence

WHAT WE NEED FROM YOU

• Previous experience as a Sous Chef or Senior CDP within a hotel or established restaurant operation.
• Strong culinary skills with experience in menu planning, recipe development and food presentation.
• Proven ability to manage and develop a kitchen team, including recruitment, training, scheduling and performance management.
• Good understanding of kitchen financial management, including food cost percentages, payroll, purchasing, stock control and budgeting.
• Thorough knowledge of food safety legislation, HACCP procedures, allergen management and health and safety requirements.
• Experience managing different food service operations, ideally including à la carte dining, breakfast and meetings and events.
• Strong organisational skills with the ability to plan ahead, manage busy service periods and maintain kitchen standards.
• A practical, hands‑on approach with the ability to lead by example and support the team during service.
• Good communication skills and the ability to work effectively with other hotel departments.
• A clear understanding of how food quality, cost management and team performance contribute to the overall success of the business

EQUAL OPPORTUNITIES

RBH Hospitality Management is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. If at any point throughout our process you require reasonable adjustments, please contact.

Compensation: Competitive salary