We are seeking an exceptional Senior Sous Chef to join the pre-opening team of Delano London. Reporting to the Executive Head Chef, you’ll play a key leadership role within the culinary operation, supporting the opening and day-to-day running of our restaurants, bars, room service and events. You’ll help build and inspire the kitchen team, establish exceptional culinary standards and bring creativity, consistency and strong operational discipline to the kitchen.
Set to open its doors in late this year, Delano London will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. The 67-key luxury retreat will blend soft minimalist design, generous living spaces and park views, creating a distinctive lifestyle destination where design, dining, nightlife and wellbeing seamlessly converge.
What you’ll do…
- Support the Executive Head Chef in leading the day-to-day culinary operation across breakfast, mediterranean concept for lunch and dinner, ensuring consistently high standards of food quality, presentation and execution.
- Act as a senior leader within the kitchen brigade, maintaining a visible presence across the operation and stepping up in the Executive Head Chef’s absence.
- Support the opening of the culinary operation, helping to establish kitchen culture, standards, systems and ways of working from day one.
- Work closely with the Executive Head Chef on menu development, recipes, presentation, seasonality and culinary direction across all outlets.
- Lead and develop the kitchen team by setting clear expectations, coaching in the moment and creating an environment where people can perform at their best.
- Recruit, onboard and train the opening kitchen team, embedding strong culinary standards, product knowledge, food safety and professional discipline.
- Establish and maintain SOPs, recipes, preparation standards, kitchen procedures and quality controls.
- Ensure every dish leaving the kitchen reflects the Delano identity, with particular attention to flavour, consistency, presentation and timing.
- Work closely with Front of House to ensure seamless communication between the kitchen and service teams, particularly around pacing, menus, special requests and guest experience.
- Oversee mise en place, preparation, service and close-down procedures, ensuring the kitchen operates efficiently and safely.
- Support the Executive Head Chef with food cost control, GP performance, purchasing, stock management, wastage and portion control.
- Monitor stock levels and work closely with suppliers and purchasing teams to ensure quality, availability and value.
- Support menu costing and recipe management, ensuring dishes are commercially viable and accurately costed.
- Manage kitchen rotas and deployment effectively, balancing business levels, productivity, labour cost and service requirements.
- Take responsibility for kitchen standards during assigned services, maintaining calm, organised and effective leadership during busy periods.
- Support VIP dining, private events, hotel activations, private dining and special occasions, ensuring an exceptional culinary experience.
- Collaborate with the Executive Head Chef on tastings, trials, menu launches and culinary projects.
- Maintain excellent standards of food safety, HACCP, Health & Safety, allergens, hygiene and legal compliance.
- Identify opportunities to improve kitchen systems, efficiency, quality and team performance.
- Support training and development plans, helping to build a strong internal pipeline of future culinary leaders.
- Maintain close communication with the Executive Head Chef and wider Food & Beverage leadership team, ensuring the culinary operation remains aligned with the hotel’s overall vision.
- Step across different outlets and culinary areas when required, bringing a collaborative, one-team approach to the wider hotel operation.