Sous Chef (Pastry) - London

Sous Chef (Pastry)​​ - St James, London

Would you like to come and work as a Sous Chef - Pastry for an international brand that is world-renowned for excellence, commitment to its employees and warmth and hospitality to its guests?

Working for the Taj Group sets you aside from other leading hotel brands worldwide. We instil a concept called Tajness into the DNA of all of our employees through our brand values of Mutual Respect and Sincere care; this means not only that we are able to offer every single guest a unique experience during their stay with us, but also the happiness in the workplace that our associates deserve.

Taj Group offers an exceptional range of dining options and bars, all within steps of Buckingham Palace and the Houses of Parliament, and each offering unique cuisines and cooking styles. The Bistro Restaurant impresses with its unique presentations and flavours created through local sourcing of fresh produce and Chefs careful selection of meats, seafood, poultry and vegetables.

Our Kona Restaurant offers an innovative interpretation of the colours, flavours and vibrancy of Southern European cuisine, marrying contemporary styling with traditional cooking techniques from Cote d’Azur to the coasts of the Mediterranean and Ligurian seas.

Benefits for the Sous Chef - Pastry

• Ten complimentary nights inc: breakfast worldwide in Taj Hotels (dependant on contract), 50% discount on F&B and SPA within hotels in the Taj Group
• 25% discount off treatments/products at the Wellness Centre, the hotel SPA
• The Sous Chef - Pastry will be a member of our life insurance and pension scheme
• Chair massage, Chiropody treatments and Yoga
• Associate Introduction scheme
• Associate Social Events
• Uniform and meals on duty

Sous Chef - Pastry - our expectations

• To maintain positive and effective working relationships within the department and with all other colleagues
• To foster a working environment that is high in employee morale and provides constant learning and development and career progression opportunities.
• To conduct regular performance appraisals according to the Company’s formal procedure, setting measurable goals for each associate, ensuring personal skills are suitable for the tasks set for each position and recommending appropriate training when necessary.
• To recommend changes in task deployment, salary adjustments and promotions in accordance with budgets or sound business reasoning, in conjunction with the executive chefs and Human Resources.
• To oversee the smooth running of your assigned kitchen, including heart of house porters, training and development and all H.A.C.C.P. monitoring, and rota writing.
• To check all prepared mis en place food stocks including dry stores and order as necessary, maintaining the correct par stocks and rotation, to prepare items fresh, not to over or under produce.
• To supervise all the preparation of all mis en place, ensuring all the required work is carried out prior to service, to control wastage and prevent pilfering.
• To train all new staff in the section to the standards required by the kitchen and the hotel. To set up a file of standard pastry recipes, with costing (updated every 3 months at a minimum).
• To develop systems, menus and procedures to achieve greater cost efficiency and guest satisfaction. All new dishes must be correctly costed and a sample made before being submitted to the chef or his deputy for approval.
• To conduct daily checks, to include food hygiene, fridge temperatures, ordering, and rota writing, Maintenance and other departments to ensure that corrective actions are taken in a timely fashion where necessary.
• Eligibility to live and work in the UK

If this sounds like the perfect role; we’d love to hear from you!