We are seeking an exceptional Sous Chef to join the pre-opening culinary team of Delano London. Reporting to the Executive Head Chef and working closely with the Senior Sous Chef, you’ll play a key role in delivering the food experience across Lana Lusa, our all-day restaurant, while supporting the wider culinary operation. You’ll help build a confident opening kitchen, lead by example during service, and bring together precision, warmth and a genuine passion for great food.
What you’ll do…
- Support the Executive Head Chef and Senior Sous Chef in the day-to-day running of the kitchen across breakfast, lunch, dinner, events and wider hotel food operations.
- Take responsibility for an assigned section or service period, ensuring excellent preparation, organisation, timing, presentation and consistency.
- Lead by example during service, maintaining calm, clear communication and high standards even when the pace changes.
- Help deliver the Lana Lusa food concept, ensuring the menu feels polished, generous, vibrant and connected to its Mediterranean and London influences.
- Prepare, cook and present dishes to the required Delano standard, following recipes, specifications, portion controls and plating guidelines.
- Support the recruitment, onboarding and training of the opening kitchen team, helping to build a positive culture from day one.
- Coach Commis Chefs, Demi Chefs and Chef de Parties through clear instruction, demonstration and feedback.
- Help implement kitchen SOPs, prep lists, cleaning schedules, opening and closing procedures and service standards.
- Maintain excellent mise en place and ensure all sections are fully prepared for service, VIP dining, private events and hotel activations.
- Coordinate effectively with Front of House and other hotel departments so that food service feels connected and guest-focused.
- Monitor food quality, freshness, presentation, temperature and consistency throughout preparation and service.
- Support stock control, deliveries, storage, labelling, rotation, waste reduction and responsible use of ingredients.
- Work with the culinary leadership team to maintain food cost, portion control and productivity targets.
- Ensure full compliance with food safety, HACCP, allergen management, Health & Safety, company policies and relevant legal requirements.
- Keep the kitchen clean, organised and ready for service, taking ownership of standards within your area.
- Communicate shortages, issues, guest feedback and operational challenges quickly and constructively.
- Support menu tastings, recipe development, training sessions, mock services and other pre-opening activities.
- Be flexible across the wider culinary operation and step into different sections or outlets when business needs require it.