Sous Chef in the Events Kitchen, The Savoy Hotel at Accor

London, England, United Kingdom -

Full Time

Start Date

Immediate

Expiry Date

02 Mar, 26

Salary

63410.0

Posted On

02 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication Skills, Organizational Skills, Team Motivation, Food Quality Control, Health & Hygiene Compliance, Training Coordination, Cost Control, Culinary Skills, Problem Solving, Interdepartmental Coordination, Guest Service Excellence, Leadership, Time Management, Flexibility, Relationship Building, Dynamic Speaking

Industry

Hospitality

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: Sous Chef, Events Department: F&B Culinary: Events Kitchen Inspired and Supported by: Head Chef, Events & Executive Chef Salary: £63,410 (including service charge) Your purpose will be: To support the Events Head Chef in ensuring the smooth and efficient running of the kitchen, maintaining all areas to Fairmont standards. Working closely with the Head Chef, this role supervises and coordinates kitchen service with other departments, while also collaborating with the Executive Chef to handle staff queries and resolve any issues relating to the kitchen or staff canteen. The position is responsible for coordinating and delivering training for kitchen colleagues, motivating the team to maintain high performance, and preparing and cooking dishes daily in line with business and event requirements. You will be accountable for: To interact with individuals outside the hotel To co-ordinate functions and activities with another Food & Beverage department To handle payroll and holiday organisation To assist the Executive Chef and 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 To carry out annual appraisals on all team members To conduct departmental orientation for all new team members To liaise 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 workplace 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 in this role? 3-5 years’ experience in a similar role. 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 31–33 days of holiday (including public holidays) 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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Responsibilities

The Sous Chef will support the Events Head Chef in ensuring the efficient running of the kitchen and maintaining Fairmont standards. Responsibilities include supervising kitchen service, coordinating training, and preparing dishes in line with business and event requirements.