Sous Chef Cavalry and Guards
APPLY
127 Piccadilly W1J 7PX

Job description

The Cavalry & Guards Club is a Private Members Club representing history, tradition, timeless elegance and quiet efficiency plus that all-important personal touch. This gracious building, more a home than an institution, is situated at the Hyde Park corner end of Piccadilly, in the heart of Mayfair, with wonderful views of Green Park.

Duties and Responsibilities of a Sous Chef

  • Assist in food preparation and collaborate with the executive/head chef.
  • Help in the design, testing, and implementation of the food menu.
  • Produce high-quality plates for customers in both design and taste.
  • Oversee and supervise kitchen staff.
  • Assist with inventory, ordering, supplier relationships, and management of supplies.
  • Ensure that food is high quality, and that kitchen is in good, clean, and hygienic condition.
  • Keep work and food prep stations clean and comply with food safety standards.
  • Offer suggestions and creative ideas that can improve the kitchen’s performance, menu options, and service levels.
  • Maintain the schedule for staff shifts.
  • Monitor and maintain the kitchen equipment, and arrange repairs and service as needed.
  • Abide by and uphold company policies and standards, as well as state sanitation/health regulations
  • Attend all scheduled and appropriate meetings
  • In conjuring with the F&B management team, assist in maintaining a high level of service in accordance with established standards

Requirements and skills

  • Prior experience in high-end hotels/restaurant kitchens, as well as high-volume establishments.
  • Excellent use of various cooking methods, ingredients, equipment and processes
  • Excellent time management and organisational skills
  • Knowledge of health & safety and food safety
  • Able to demonstrate attention to detail and adherence to standards
  • Self-motivated with a sense of own initiative
  • Flexible approach to role - must be available to work different shifts including evenings and weekends
  • Ability to work under pressure
  • Ability to multi-task
  • Ability to spot and resolve problems efficiently
  • Mastery in delegating multiple tasks
  • Communication and leadership skills
  • Up to date with food and beverages trends and best practices

Benefits

· Medical insurance after 1 year of service

· Free meals on duty

· 22 days of holiday (not including bank holidays)

· C.10 days off during the Christmas period- closed 23rd of December until 3rd January

· Chance to grow within the company

· Pension scheme

· Yearly staff fund

. Annual salary review

Job Types: Full-time, Permanent

Salary: £35,000.00-£41,000.00 per year

Sous Chef
Cavalry and Guards

Recruiter

Cavalry and Guards

Location

127 Piccadilly W1J 7PX

Salary

£35,000-£41,000

Job Type

Full Time

Reporting To

Paul Farmer- Executive Head Chef

View Other Open Positions

Discover More

Application Form

Are you happy for your CV to be shared with other Association of London Clubs with similar vacancies.
Submit

Employer Insights

Training Opportunities

By giving your team the opportunity to grow and develop as professionals, you will create a workforce that is loyal, engaged, productive, and keen to learn. Plus, offering training opportunities is a powerful recruitment tool that you can use to your advantage.
Discover More
  • 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.”

  • 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.

  • 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. 
     

  • 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.

  • 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.

  • 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”.

  • 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.

  • 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.

  • Beatrix

    Reception

    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.”