The Reform Club, in London's historic centre, St James’, has a unique opportunity for a Breakfast Chef to join our world-leading, culturally significant hospitality organisation on a part-time, permanent basis, working 22 hours per week, from 7am to 11am Wednesdays to Fridays and from 7am to 12pm on Saturdays and Sundays.
We are a highly prestigious Private Members’ Club based in the heart of Westminster in London, with a long, illustrious history of Fine Dining. We are a great place to work, with excellent benefits, an extremely talented Head Chef, and lots of opportunities to learn and develop.
The Reform Club is housed in an historic, Grade 1 listed building, located in the centre of London constructed in 1842 as a home from home for the Members of the Club, a function that it still fulfils today. We are a great place to work, with excellent benefits, and a much-loved, long-standing clientele. The building, and its superb interiors, are internationally renowned and provide a wealth of facilities for the Club’s members and their guests including restaurants, multifunctional venue spaces, libraries, hotel rooms and offices to name but a few.
Please note, we are the Reform Club, not the Reform Social and Grill.
The Weekend Breakfast Chef role comes with:
The Experience & Qualifications required for a Breakfast Chef are:
The Reform Club is a highly prestigious organisation with a 175 year history of Fine Dining. We offer an excellent benefits package as well as great opportunities to develop and progress within the hospitality industry, and this is an exciting opportunity for an ambitious and dedicated breakfast chef to experience an exceptional level of cuisine while working very sociable hours. We are keen to welcome applications from all sectors of society as appointments are based purely on merit.
If you feel that you have the experience, qualifications and skills to be a breakfast chef at The Reform Club then apply by forwarding your up to date CV via the link.
104 Pall Mall SW1Y 5EW
£11.95 per hour (£13.15 per hour from 1st January)
30 November 2023
Karim has worked at the club since 2003 and is one of the first faces members and their guests see as they enter. I like it that the staff of the club are so helpful with members and guests, and reciprocal members,” he adds. “We have a very good reputation. People who come here often tell me they have recommended the club to their friends. People love the atmosphere… we build up relationships with them. It is more like a family”.
Agron started at the East India Club in mid-2000 as a student chef and has risen to Junior Sous Chef. Over the years the club has sponsored college attendance to complete NVQ’s in cookery and English language. Agron says ‘he is immensely grateful to the club for the opportunities it has given him’. What’s most important to him are the friends he has made at the club. “When you start work, you make friends,” he says.
Alla has been working in the housekeeping department for 13 years. I think my favourite thing about the Garrick Club is that Members respect the staff and they respect my work. The Club has a great atmosphere where everyone helps each other and as staff we get great benefits.
Elias began at the club in 2003 as a steward in the Drawing Rooms before moving to reception in 2008, working in a team of five during the day and evening. Elias likes the friendliness of members towards staff. I have done everything from first aid to security work with high-spirited members and guests. I think you can teach certain skills, but experience is the key to learning great customer service.
Adam’s first job at the club was as porter in the Front Hall, after a year he moved to housekeeping and a more physical role as linen keeper. Adam has grown to be an admirer of the club system. “I like the club because there is no owner,” he says. “All the members are the owners. “My colleagues here are like my family.”
Having worked at the East India Club for more than 22 years, Beatrix started in the Dining Room in 2005, and was sponsored on the wine and spirits education trust wine course. In moving to the reception team in 2011. “I like the way that the staff in different departments are very close – like a big family. We look after each other. All the departments work together. They have to, and they have to have a good relationship.”
Teo began working at the club in housekeeping and soon moved into the maintenance team in 2002. His day begins at 6.30am where he completes a check of the building, checking all the lights in the club before reporting to reception to see if there have been any problems overnight in the bedrooms. Although it is an eight-hour-day the job offers variety and there is always something different going on.
Raj joined the Victory Services Club in 2014 as a Reception Supervisor and is now the Front Office Manager. I've had an incredible journey working for the VSC. I started as a reception supervisor and only planned to work for the Club for six months because I wanted to go on sabbatical leave and pursue my MBA. However, I enjoyed working here so much that I made a significant decision to continue to be part of the team.
Kamil started at the Garrick Club in 2017 as a Maintenance Assistant and was promoted to Maintenance Manager during the Covid-19 pandemic. I come from a hotel background, so the work is similar, but the atmosphere is far more pleasant and the Members really take care of the staff. The ALC also shows great support for staff. I recently attended an event with staff from other Clubs in the same role as me and we got to enjoy a tour of two other Clubs which were undergoing some work. It was really interesting and it was great to meet people in similar roles. We now have a network group we can contact each other for help with suppliers and so on.