STK London, located at
the iconic ME London Hotel on The Strand, offers an upscale
dining experience blending high-quality cuisine with a lively, vibrant
atmosphere. Known for our modern steakhouse concept, we pride ourselves on
exceptional service, premium dishes, and a stylish setting. We’re seeking a
dedicated Junior Sous Chef to join our dynamic team and help deliver
unforgettable guest experiences.
At STK London,
you’ll have the opportunity to be part of a globally recognized brand known for
pushing culinary boundaries. We offer a dynamic, fast-paced environment, room
for growth, and the chance to work alongside a passionate and talented team.
Junior Sous Chef
As Junior Sous Chef, you will
play a pivotal role as the right hand to the Head Chef, overseeing daily
operations, maintaining brand quality, and inspiring the kitchen team. Your
culinary expertise and leadership will ensure smooth kitchen operations,
top-tier food quality, and adherence to health and safety standards. Must be
efficient in Grill/Broiler
Responsibilities will
include, but are not limited to:
·
Execute the Head Chef’s directives to maintain consistency and quality.
·
Lead kitchen operations, from line execution to production and plating.
·
Monitor food safety, cleanliness, and compliance with health department
guidelines.
·
Conduct line checks, oversee specials, and expedite service to ensure smooth
flow.
·
Collaborate with the Events team to align menus with trends and seasonal
offerings.
·
Inspire and mentor kitchen staff, ensuring adherence to brand standards.
·
Assist in scheduling, purchasing, inventory, and cost control.
·
Drive kitchen performance by analyzing food and labor costs and ensuring
targets are met.
Requirements:
·
Experience: Minimum 3 years in professional hospitality leadership within a
similar high-energy, high-volume environment.
·
Culinary Expertise: Mastery of cooking techniques, sauces, stocks, and product
identification. Skilled in fabricating meats, fish, and poultry, with
intermediate to advanced knowledge of pastries and Garde Manger.
·
Leadership Skills: Ability to inspire, train, and motivate a team while
maintaining a collaborative and efficient kitchen environment.
·
Organizational Skills: Strong understanding of inventory management,
scheduling, and cost control.
·
Passion: A commitment to culinary excellence and delivering exceptional guest
experiences.
Because
belonging to the great Meliá family is being VIP
·
Salary: 30000 per annum plus Tronc (Close to 8k to 10k per annum)
· Holidays: 28
days’ holiday including 8 public holidays
· Contributory
pension scheme
· Refer
a friend bonus: £500 (subject to successfully completed 6 months’
probation)
· Discounted
dental and health cover with HSF
· Great
discounts with Melia Hotels Worldwide: (Friends & families
discounts)
· Personal
Development: programs designed to support your career right from the
start, with unlimited access to online learning platform
· Awards
and Recognition Programs: Join a culture of recognition and
reward, with loyalty bonuses and referral incentives
· Career
growth: fantastic opportunity to progress and access to a network of
over 350 hotels across the world (subject to local right to work rules)
· High
street discounts: with Perks at Work
· Meals
on duty, Payday Parties and Laundry
At
Meliá we are all VIP