Pastry Junior Sous Chef

at  Kitchen The Landmark London

Enrich the Journeys of our People and our Guests as our Pastry Junior Sous Chef!
The Landmark London looks for unique individuals to join a team full of energy and passion, where we value your strengths and growth potential. This could be your moment to become a part of our journey! We are located opposite Marylebone station and a short walk from Baker Street and Edgware Road stations.
Some of the brilliant benefits you will enjoy as a Pastry Junior Sous Chef are:

SALARY: £35,692 + SERVICE CHARGE

• Pension with company contributions
• 50% discount in all our restaurants and Spa treatments across our properties
• Team member and Friends & Family rates across our properties
• Complimentary stay after passing probation
• Extensive discounts on our benefits platform
• Access to private medical insurance
• Interest free season ticket loan
• Employee Assistance Programme - 24/7 online GP, mental health support and virtual wellbeing
• Support through development plans, apprenticeships and world-class management development programmes to be the best you can be
• Bike to work scheme
• Recommend a Friend incentive
• Uniforms provided and laundered complimentary
• Free meals on duty
• Opportunity to join our taskforces to contribute to the business focuses, community and environment
• Employee recognition schemes and Social Committee events including gala dinners and much more!
  We are currently looking for a passionate Pastry Junior Sous Chef, to join our Kitchen on a permanent basis, with an immediate start to consistently deliver memorable moments and five star service to our guests and each other. It is important to us that everyone in the team brings positive energy to support our happy and fun environment, as we strive to build a community of diverse backgrounds and life experiences, where we care about careers and not just jobs.

As a Pastry Junior Sous Chef, your main duties and expectations for the role will include:

• To work as an individual and as part of a team by taking ownership for the correct preparation of mise-en-place and service for the section.
• Liaise with restaurants/ RS to order test dishes to check quality standards and provide feedback.
• Provide feedback and approval for all large batch production recipes that your team have made.
• Pro-actively research relevant new dishes for new menus and present them to your senior chef on a fortnightly basis.
• In the absence of a senior chef, conduct general food orders for the hotel in line with business levels.

You will be required to work 40 hours per week, on a shift rota.

• To work as an individual and as part of a team by taking ownership for the correct preparation of mise-en-place and service for the section.
• Liaise with restaurants/ RS to order test dishes to check quality standards and provide feedback.
• Provide feedback and approval for all large batch production recipes that your team have made.
• Pro-actively research relevant new dishes for new menus and present them to your senior chef on a fortnightly basis.
• In the absence of a senior chef, conduct general food orders for the hotel in line with business levels