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About the Role

As a Sous Chef for the pre-opening culinary team of Delano London, you will play a key role in delivering the food experience across Lana Lusa, our all-day restaurant, while supporting the wider culinary operation. You will help build a confident opening kitchen, lead by example during service, and bring together precision, warmth, and a genuine passion for great food.

Responsibilities

• 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.

Requirements

• Strong experience as Sous Chef within a high-quality restaurant, luxury hotel or premium hospitality operation.
• Previous pre-opening experience is a plus.
• Excellent knowledge of food preparation, cooking techniques, presentation, kitchen organisation and service delivery.
• Mediterranean/Portuguese cuisine experience is a plus.
• Confident, hands-on chef who enjoys being present on the pass and in the kitchen, setting the standard through own work.
• Comfortable working across busy breakfast, lunch, dinner, events and other hotel operations.
• Natural team player who communicates clearly, supports colleagues and creates a positive working environment.
• Enjoys coaching and developing junior chefs, sharing knowledge and helping others perform at their best.
• Understands the importance of food safety, HACCP, allergens, cleanliness and disciplined kitchen routines.
• Awareness of portion control, food cost, waste reduction and the commercial realities of a professional kitchen.
• Organised, reliable and able to prioritise effectively while maintaining attention to detail.
• Calm under pressure, adaptable when plans change and willing to take ownership of problems and solutions.
• Passionate about ingredients, quality and the guest experience.
• Interest in Mediterranean, Portuguese-inspired and contemporary London cooking.
• Flexible to work evenings, weekends and key hospitality demands.

Skills

• Food preparation
• Cooking techniques
• Presentation
• Kitchen organisation
• Service delivery
• Mediterranean cuisine
• Portuguese cuisine
• Teamwork
• Coaching
• Food safety
• HACCP
• Allergen management
• Health & Safety
• Portion control
• Food cost management
• Waste reduction
• Communication
• Adaptability
• Problem-solving

Location

• London

Work Type

• Full-Time
• Permanent

Experience Level

• Sous Chef experience
• Pre-opening experience

Benefits

• Supportive and creative team culture
• Access to a range of colleague benefits
• Hotel stays and experiences across the wider group
• Opportunity to work within a global community of distinctive lifestyle and hospitality brands

About the Company

• Opening in late 2026, Delano London brings the spirit and celebrated heritage of the iconic Delano Miami Beach to London, reimagined for a new generation.
• Set overlooking Kensington Gardens, the hotel will feature 67 rooms and suites, Lana Lusa, the legendary Rose Bar and Rose Lounge, alongside The Source wellness offering.
• Delano is a place where personality, creativity and genuine connection come together.
• We value curiosity, individuality and a sense of fun, creating an environment where our people can be themselves while delivering thoughtful, intuitive and genuinely warm hospitality.
• Delano London is part of Ennismore, a global collective of entrepreneurial, founder-built brands rooted in creativity, culture and community, and a joint venture with Accor.
• Joining Delano London means being part of something from the very beginning.
• It is an opportunity to help shape the next chapter of an iconic brand, work alongside an ambitious and creative team and play a part in creating a hotel that feels distinctly Delano from day one.