Opening in Autumn 2026, Hyde & Seek will join Marriott’s Tribute portfolio, bringing a new kind of boutique energy to Hyde Park. Eclectic by nature and charmingly irreverent, Hyde & Seek blends Victorian refinement with Bayswater’s bohemian spirit, a local oasis for those who love creativity, character, and connection.

We’re building a team of curious, confident individuals who love to delight, dare, and discover. People with personality, passion, and pride in what they do. If you thrive in spaces that celebrate individuality and enjoy creating memorable guest moments, this is your invitation to be part of something extraordinary. Are you up for the challenge?

The Sous Chef supports the Executive Head Chef in leading kitchen operations, ensuring high culinary standards, food safety compliance, cost management, and team development. Ensures brand standards, service excellence, and high guest satisfaction across all outlets.

Key Responsibilities:

·        Support the Executive Head Chef in daily kitchen operations across all outlets and events.

·        Ensure food is prepared and presented according to brand standards.

·        Supervise mise-en-place, production, cooking, and plating.

·        Maintain consistency in taste, quality, and presentation.

·        Lead service during peak periods and special events.

·        Assist the Executive Chef with menu engineering, recipe development, and seasonal updates.

·        Contribute creative ideas for promotions, events, and themed menus.

·        Ensure recipes, portioning, and standards are followed across all sections.

·        Enforce strict adherence to HACCP, food safety, and hotel hygiene standards.

·        Conduct regular inspections of food storage, preparation, and service areas.

·        Ensure correct temperature controls, labelling, rotation, and waste management.

·        Train team members on safety, sanitation, and allergen awareness.

·        Coordinate with F&B teams to ensure smooth service and guest satisfaction.

·        Oversee execution of events and VIP functions, ensuring precision and timeliness.

·        Assist in developing and managing the culinary budget, including food cost, payroll cost, and operational expenses.

·        Assist in implementing cost control measures, including portion control, inventory management, and supplier negotiations.

·        Ensure all kitchen operations comply with local health and safety regulations and brand standards.

• Foster a positive work environment that encourages teamwork and accountability.

About You

• Minimum 3 years of progressive leadership experience in kitchen operations
• Experience in pre-opening or hotel reopening projects is desirable
• Experience in international cuisines, menu creation, modern cooking techniques, and presentation standards.
• Skilled in menu planning, costing, recipe standardisation, portion control, and profitability analysis.
• Understanding of interpreting and managing budgets, P&L statements, and cost control systems.
• Strong understanding of food safety and health & safety regulations, Food safety Level 3 qualification is desirable
• Expertise in kitchen workflow management, production planning, events execution, staffing, and scheduling
• Skilled in vendor management, purchasing and stock control with attention to sustainability
• Sets high standards of quality, consistency, and efficiency; drives continuous improvement.
• Demonstrates strong decision-making, attention to details, and consistent quality control
• Coaches and mentors chefs, fostering a culture of learning, accountability and empowerment.

Some of the benefits you can enjoy as a permanent member of staff include:

• Competitive salary
• Discounts on hotel rooms and food and beverage worldwide
• Learning and development opportunities
• Recommend a friend bonus
• Wage stream financial wellbeing program
• Recognition programs
• Wellbeing programs
• Free meals whilst on duty
• Employee assistance programme
• 31 days paid holiday per year (inclusive of bank holidays)
• Team building events
• Monthly Employee Appreciation Lunch
• Paid birthday off

If you haven’t been contacted regarding your application within 2 weeks, please assume your application has been unsuccessful.

Please note:

In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.

Hyde and Seek is an equal opportunity employer. We are committed to promoting equal opportunities in employment. You and any job applicants will receive equal treatment regardless of age, disability, gender reassignment, marital or civil partner status, pregnancy or maternity, race, colour, nationality, ethnic or national origin, religion or belief, sex or sexual orientation (Protected Characteristics in line with the Equality act 2010).

Opening in Autumn 2026, Hyde & Seek will join Marriott’s Tribute portfolio, bringing a new kind of boutique energy to Hyde Park. Eclectic by nature and charmingly irreverent, Hyde & Seek blends Victorian refinement with Bayswater’s bohemian spirit, a local oasis for those who love creativity, character, and connection.

We’re building a team of curious, confident individuals who love to delight, dare, and discover. People with personality, passion, and pride in what they do. If you thrive in spaces that celebrate individuality and enjoy creating memorable guest moments, this is your invitation to be part of something extraordinary. Are you up for the challenge?

The Sous Chef supports the Executive Head Chef in leading kitchen operations, ensuring high culinary standards, food safety compliance, cost management, and team development. Ensures brand standards, service excellence, and high guest satisfaction across all outlets.

Key Responsibilities:

·        Support the Executive Head Chef in daily kitchen operations across all outlets and events.

·        Ensure food is prepared and presented according to brand standards.

·        Supervise mise-en-place, production, cooking, and plating.

·        Maintain consistency in taste, quality, and presentation.

·        Lead service during peak periods and special events.

·        Assist the Executive Chef with menu engineering, recipe development, and seasonal updates.

·        Contribute creative ideas for promotions, events, and themed menus.

·        Ensure recipes, portioning, and standards are followed across all sections.

·        Enforce strict adherence to HACCP, food safety, and hotel hygiene standards.

·        Conduct regular inspections of food storage, preparation, and service areas.

·        Ensure correct temperature controls, labelling, rotation, and waste management.

·        Train team members on safety, sanitation, and allergen awareness.

·        Coordinate with F&B teams to ensure smooth service and guest satisfaction.

·        Oversee execution of events and VIP functions, ensuring precision and timeliness.

·        Assist in developing and managing the culinary budget, including food cost, payroll cost, and operational expenses.

·        Assist in implementing cost control measures, including portion control, inventory management, and supplier negotiations.

·        Ensure all kitchen operations comply with local health and safety regulations and brand standards.

• Foster a positive work environment that encourages teamwork and accountability.

About You

• Minimum 3 years of progressive leadership experience in kitchen operations
• Experience in pre-opening or hotel reopening projects is desirable
• Experience in international cuisines, menu creation, modern cooking techniques, and presentation standards.
• Skilled in menu planning, costing, recipe standardisation, portion control, and profitability analysis.
• Understanding of interpreting and managing budgets, P&L statements, and cost control systems.
• Strong understanding of food safety and health & safety regulations, Food safety Level 3 qualification is desirable
• Expertise in kitchen workflow management, production planning, events execution, staffing, and scheduling
• Skilled in vendor management, purchasing and stock control with attention to sustainability
• Sets high standards of quality, consistency, and efficiency; drives continuous improvement.
• Demonstrates strong decision-making, attention to details, and consistent quality control
• Coaches and mentors chefs, fostering a culture of learning, accountability and empowerment.

Some of the benefits you can enjoy as a permanent member of staff include:

• Competitive salary
• Discounts on hotel rooms and food and beverage worldwide
• Learning and development opportunities
• Recommend a friend bonus
• Wage stream financial wellbeing program
• Recognition programs
• Wellbeing programs
• Free meals whilst on duty
• Employee assistance programme
• 31 days paid holiday per year (inclusive of bank holidays)
• Team building events
• Monthly Employee Appreciation Lunch
• Paid birthday off

If you haven’t been contacted regarding your application within 2 weeks, please assume your application has been unsuccessful.

Please note:

In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of eligibility will be required from candidates as part of the recruitment process.

Hyde and Seek is an equal opportunity employer. We are committed to promoting equal opportunities in employment. You and any job applicants will receive equal treatment regardless of age, disability, gender reassignment, marital or civil partner status, pregnancy or maternity, race, colour, nationality, ethnic or national origin, religion or belief, sex or sexual orientation (Protected Characteristics in line with the Equality act 2010).