Junior Sous Chef Royal Air Force Club
128 Piccadilly W1J 7PY

Working at the RAF Club:

  • We are proud to be a London Living Wage employer. 
  • We also have an exceptional working environment, with complimentary Meals on Duty - Nutritional Breakfast/Lunch/Dinner at our employee restaurant Lily's!
  • Employee Assistance Programme with Hospitality Action.
  • Interest Free Travel Ticket Loan.
  • Uniforms Provided and Dry Cleaned.
  • Bespoke learning opportunities.
  • Language Courses, including English Lessons.

Employee Benefits:

  • Service Charge
  • Fantastic Private Pension Plan
  • Recommend a Friend - Earn £500
  • BenefitHub Rewards - discounts on shopping, entertainment, gifts, technology, fitness and much more!
  • Employee Assistance Programme with Hospitality Action
  • Plenty of Recognition Programmes and Team Events!
  • 28 Days Holiday Increasing with Length of Service
  • Service Anniversary Celebrations


Located in London’s Mayfair and overlooking Green Park, the Royal Air Force Club offers first class facilities and a ‘home from home' to its 24,000 members, predominantly serving and former officers of the RAF and Allied Air Forces and their families. Having opened its doors in 1922 the Club is full of history and character. With 110 bedrooms and 10 meeting and banqueting rooms, the Club is a truly hidden gem with modern and elegant interior and facilities. 

Reports to: Sous chefs & Executive chef

The ideal Candidate will have:

•Previous experience in a 5 star hotel or similar environment.

•Experience of high volume banqueting production.

•A recognised culinary qualification (level 2 or equivalent).

•Desire to train and motivate the kitchen team.

•Strong communication skills with the ability to make a positive impact

•The motivation to learn new knowledge and skills

•A passion to deliver high standards of work paying particular attention to details

•Team player with a positive attitude

•A desire to exceed expectations

•Ability to work varying shifts including weekends and public holidays.

•To wear the full and correct uniform at all times whether in the public eye or in the back of house areas

•Ensure the kitchen & surrounding areas are kept tidy, clean and well maintained at all times

•Identify and remove any hazards and make safe any defects in the kitchen or equipment and report any problems to the maintenance team

•To comply with club and statutory legal requirements for Hygiene, Fire and Health & Safety regulations

•To maintain the highest level of customer care and service whether in the public or back of house areas

•Undertake any other reasonable task and to carry out specific projects requested by management

•Manage the designated section within the kitchen to ensure the highest possible quality is maintained and standards for food preparation and presentation are met at all times

•Manage the development and supervision of the apprentices, Commis Chef and Demi Chef de Parties’ and Chef de Parties on the section, ensuring they are fully trained and understand their duties

•Ensure that stock is rotated and controlled within the specific section of the kitchen, dated labelled and stored correctly

•Ensure a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set up and clean down procedures

•Assist with food deliveries and the correct storage in line with HACCAP regulations and club standard

•Ensure daily/weekly procedures including temperature checks, food labelling/dating and storage are carried out on the section and kitchen area, and that records are kept up to date

•Carry out and record regular temperature checks throughout the day whilst on duty

•Have an understanding of menu planning and the implementation of stock controls and how this enables the kitchen to meet Gross Profit %

•Assist with maintaining the Kitchen’s target Gross Profit % through the smart control of wastage, stock rotation and portion control

•Understand the hotel’s Health & Safety policy and statutory regulations adhere to them

•To comply with the club’s fire regulations and policy

•Understand the statutory COSHH regulations/guidelines are adhere to them

•Be vigilant, by reporting any accidents, hazards and security issues to Line Manager/Duty Manager and/or Security

•Handle equipment / tools in a safe and careful manner, using correct PPE where appropriate

•Complete all food safety & health & safety training

Junior Sous Chef
Royal Air Force Club


Royal Air Force Club


128 Piccadilly W1J 7PY


£40,000 plus service charge

Job Type

Full Time

Reporting To

Executive Chef

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  • Beatrix


    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.”

  • Elias

    Senior Receptionist

    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.

  • Agron

    Kitchen - Junior Sous Chef

    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. 

  • Karim

    Front Hall - Senior Porter

    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”.

  • Adam

    Housekeeping - Linen Keeper

    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.”

  • Kamil

    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.

  • Raj

    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.

  • Alla

    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.

  • Teodulfo

    Maintenance Supervisor

    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.