Junior Sous Chef

The Capital Hotel is one of London's first boutique hotels and a proud member of POB Hotels and Small Luxury Hotels of the World. The Capital Hotel, Apartments & Townhouse prides itself on being the epitome of authentic British hospitality, through our passionate staff who are dedicated to meeting your every need throughout your stay. The 5-star hotel in Knightsbridge near Harrods was awarded Best Hotel and Best Business for Customer Service at the Royal Borough of Kensington & Chelsea Business Awards 2018.

Overview:

We are now recruiting for a Junior Sous Chef to join our Cornwall-born seafood specialist, Chef Tom Brown, who has recently re-joined The Capital Hotel after branching out to his own Michelin star restaurant 'Cornerstone'. The Junior Sous Chef will be working directly alongside the Head Chef & Sous Chef in running the kitchen at The Capital Hotel.

Our Expectations:

The Junior Sous Chef is expected to:

1. Be professional at all times by leading by example.
2. Adhere to company policies and procedures at all times, including but not exclusive of; H&S policies, HR policies, and Food hygiene policies.
3. Create and manage own workload efficiently.
4. Communicate effectively with both your team and manager.
5. Work closely with the Head Chef and Senior Sous Chef.

1. Must be competent cooking across every section of the kitchen and meet the standards set by the Head Chef. Attention to detail is essential.
2. Ensure that the kitchen is correctly organised and setup for breakfast, lunch, Afternoon Tea, and dinner, ensuring service runs smoothly, quickly, and efficiently.
3. Ensure that all food served from the kitchen meets the standards and quality set by the Executive Chef.
4. Be able to run the kitchen in the Head Chef's & Sous Chef's absence.
5. Be responsible for all kitchen staff working during a shift, ensuring they are working safely, efficiently, and to their full potential.
6. Maintain a positive atmosphere and attitude in the kitchen, motivating staff.
7. Control and be responsible for all ordering, quality, and handling of food while looking after all kitchen inventory.
8. Enforce daily cleaning and ensure constant high standards of cleaning and hygiene.
9. Work closely with the restaurant team to ensure guests are happy and looked after, being flexible to meet customer needs.
10. Maintain general kitchen standards, continuously monitor work, and keep all sections clean and tidy including fridges.
11. Be proactive and adaptable, pushing to improve and take on added responsibilities where possible.
12. Train new chefs and apprentices to kitchen standards in all areas.
13. Be aware of your obligations under the Health and Hygiene Laws and Food Safety Act.
14. Perform any other reasonable duties required.

• Paid holidays
• Service Charge Scheme
• A permanent job with flexible working hours
• Full training and development so experience is not needed
• Career progression
• Automatic Enrolment into a workplace pension scheme.
• Paid monthly, direct to bank account
• Immediate start
• Staff discount
• Free meals

• Service Charge

• Canteen
• Company pension
• Discounted or free food
• Employee discount
• Flexitime
• Referral programme

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Day shift
• Flexitime

• London: reliably commute or plan to relocate before starting work (required)

• Kitchen: 5 years (required)