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Job Post Details

Junior Sous Chef - Colleague Restaurant, The Savoy Hotel
FAIRMONT
·
4.1
Strand, London
£57,361 a year
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Job details

£57,361 a year
Employee discount, Employee assistance programme, Company pension, Canteen
Strand, London

Full job description

Company Description


The Savoy is one of the world's most iconic hotels. We are the original British luxury hotel, opened in 1889, and have a reputation for outstanding service excellence. We blend our rich history with innovation, and have played host to royalty, world leaders, and legends of the stage and screen. Today, we pride ourselves on creating special memories for our guests by delivering the very best in five-star luxury hospitality.

Our award-winning, colleague-centric culture truly differentiates us in the luxury hospitality marketplace. We offer competitive salaries and benefits, along with outstanding career development opportunities globally within Fairmont.

  • Top Ten (Big Organisations) – Sunday Times Best Places to Work 2025

  • HR in Hospitality Awards 2025:

    • Excellence in Employee Experience

    • HR Team of the Year

    • HR Leader of the Year – awarded to our Director of People & Culture, Sally Webster

  • Institute of Hospitality Awards 2025

    • Talent Development Team of the Year


Job Description


Job title: Junior Sous Chef for the Colleague Restaurant

Department: Kitchen and Food & Beverage

Inspired & supported by: Head Chef of the Colleague Restaurant

Salary: £57,361 (including service charge)


Your purpose will be: To assist the Head Chef in the smooth running of the Colleague Restaurant`s kitchen ensuring that all areas of the kitchen are maintained to Fairmont standards. Together with the Head Chef to supervise and coordinate the kitchen service with other departments. Together with the Head Chef to deal with staff queries, solving any problems concerning the kitchen or staff canteen. To coordinate and execute training of kitchen staff. To be able to motivate staff. To cook any food on a daily basis according to business requirements.


You will be accountable for:

  • To interact with individuals outside the hotel
  • To co-ordinate functions and activities with other Food & Beverage and Back of House departments
  • To handle payroll and holiday organisation
  • To assist the Head Chef in quality levels of production and presentation
  • To work actively in cost control and implementing standards
  • To assist in Personnel related matters
  • To carry out departmental training, where necessary
  • To deputise the Head Chef in his absence
  • To control all aspects of food outlets in the Head Chefs absence
  • To be actively involved in Health & Hygiene matters
  • To promote quality throughout the hotel in all areas of food
  • To ensure that room service is of the best in quality, temperature and service
  • To ensure that canteen food for colleagues is always get varied, interesting, well cooked and well balanced cuisine
  • To carry out daily work to exceed guest expectations
  • To ensure the smooth running of the day to day operations in the kitchen
  • To strive to deliver the highest quality of food and service
  • To adhere to all legal requirements, regulations and guidelines

Occasional Duties

  • To carry out annual appraisals on all team members
  • To conduct departmental orientation for all new team members
  • To liase with the Training and Quality Assurance Manager on departmental training needs
  • To carry out any other reasonable requests as directed by your manager

Health & Safety

  • To be aware of, and comply with, safe working practises as laid down under the Health and Safety at Work Act 1974 and Company H & S Manual, as applicable to your place of work. This will include your awareness of any specific hazards at your work place
  • To be aware of, and comply with Food Acts.
  • To wear any appropriate protective clothing provided by or recommended by the Hotel.
  • To report any defects in the building, plant or equipment according to the Hotel procedures.
  • To ensure any accidents to colleagues, guests or visitors are reported in accordance with Hotel procedures.
  • To attend 6 monthly statutory fire training and to be fully conversant with and abide by all rules concerning, fire, health & safety.
  • To attend any training deemed appropriate by your Head of Department

Qualifications


What you will need to do this role:

  • 3-5 years’ experience in the Hospitality Industry.
  • Outstanding communication skills, both written & verbal.
  • A confident & dynamic speaker, able to communicate and interact effectively with all levels of an organization.
  • Enthusiastic and positive personality with the ability to build trusting relationships with others.
  • Proven organizational skills, works well on their own. Able to set and meet deadlines with quality results.
  • Applicable job related skills as per Accountable Duties.


Please note that we believe in flexibility and multi-skilling, and you may be asked to do different tasks from time to time to enable us to meet the needs of our guests and colleagues.


Additional Information


What’s in it for you?

  • Competitive salary, pension, and life assurance
  • 31 days of holiday (including public holidays) increasing to 33 days after 5 years
  • Cashback for wellbeing/healthcare expenses & Perkbox
  • Exclusive discounts:
    • Savoy, Fairmont, Raffles, and Accor hotels (friends & family rates included)
    • 50% off at American & Beaufort Bars, Afternoon Tea, spa, florist, and select Gordon Ramsay restaurants
    • 20% off at other Gordon Ramsay restaurants and Restaurant 1890
  • Free stay at The Savoy after probation
  • Colleague restaurant, interfaith prayer room and wellness room
  • Laundry services for all colleagues
  • Gym access
  • Employee assistance program
  • Optician reimbursements, and local discounts for F&B and retail
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