Job Description

One Aldwych is one of the very few hotels in London, or indeed the world that can say it is truly independent. We like to think we do things differently, always with a warm, friendly spirit. Our story is very much our own to write and we invite you to become part of the next chapter.



Overseen by Head Chef Dominic Teague, our kitchens and menus exemplify his penchant for British ingredients crafted into delicious dishes with a touch of imagination. Dominic goes to extraordinary lengths to source an incredible medley of foods from across the British Isles, working with a network of trusted independent producers who support his commitment to seasonal and sustainable cooking that is ever-changing and always exciting. Plates have both substance and style, imbued with the skill and passion of a team that celebrates flavour and provenance in every dish.

Our promise to you

28 to 32 days holiday per year (increase with years of service) Complimentary stay including a food and beverage experience Career planning - regular performance reviews 1,000 "Refer a Friend" scheme 50% Discount in Food and Beverage Outlets Cycle to work scheme or season ticket loan Uniform and meals on duty Discounted friends and family rates Employee assistance programme Reward programmes, long service awards and staff recognition incentives

What you will bring

Must be able to start their shift at 5.30am Ideally have prior experience in a similar role and similar environment Be passionate to succeed in a fast paced environment Have the ability to prioritize different tasks and requests Have a good level of the English language Have an NVQ Level 1 & 2 Catering qualification or equivalent Have a Level 2 Food Safety and Catering qualification or equivalent

Your responsibilities

To ensure all menu items are properly prepared using correct recipes, methods of preparation and presentation To ensure that correct portion control and amount of "Mise en place" are prepared and set up for service in the kitchen All purchased and prepared foods are labelled, dated and food stocks rotated, kept in legal, hygienic conditions To ensure service of menu items from the kitchen to waiting staff are carried out in an efficient and courteous manner To assist senior chefs with the "checking in" of deliveries i.e. taking note of quality, amounts, prices, missing items and short orders, etc. * Ensure that all food preparation areas are maintained in a clean state and in good working order