Junior Sous Chef - Pastry

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.

We are seeking an exceptional Junior Sous Chef – Pastry to join the pre-opening culinary team of Delano London. Reporting to the Executive Head Chef and working closely with the Senior Sous Chef , you’ll take ownership of the pastry section and play a key role in delivering a beautiful, consistent and distinctive sweet offering across Lana Lusa, our all-day restaurant, and the wider hotel operation. You’ll help build the pastry section from the ground up, lead by example, and bring together technical skill, creativity, organisation and a genuine passion for exceptional pastry.

What you’ll do…

• Take day-to-day responsibility for the pastry section, ensuring excellent preparation, organisation, production, presentation and service delivery.
• Work closely with the Executive Head Chef and Senior Sous Chef to develop and deliver the pastry offering across Lana Lusa, breakfast, afternoon tea where applicable, room service, events, private dining and wider hotel requirements.
• Lead the pastry team during preparation and service, setting clear expectations and maintaining a calm, professional and supportive working environment.
• Prepare, cook, finish and present pastry items to the required Delano standard, following recipes, specifications, portion controls and presentation guidelines.
• Support the development of a pastry identity that feels contemporary, elegant, generous and connected to Delano’s Mediterranean and London influences.
• Take ownership of mise en place, daily production lists, par levels, ordering requirements and section readiness for every service.
• Produce and maintain high-quality cakes, tarts, desserts, creams, sauces, gels, biscuits, doughs, breakfast pastries and other pastry preparations as required by the operation.
• Support the creation, testing, costing and implementation of new pastry recipes, seasonal menus, special events and guest experiences.
• Coach and develop Commis Chefs, Demi Chefs and other junior members of the pastry team through demonstration, clear instruction and constructive feedback.
• Support recruitment, onboarding and training for the opening pastry team, helping to establish strong standards and a positive culture from day one.
• Help implement pastry SOPs, recipe cards, production schedules, labelling systems, cleaning routines and opening and closing procedures.
• Ensure accurate weighing, recipe adherence, batch consistency, portion control and excellent attention to detail across all pastry production.
• Monitor the quality, freshness, texture, temperature, appearance and shelf life of all pastry products and components.
• Work closely with the wider kitchen team to coordinate oven use, refrigeration, freezing, storage, service timing and shared equipment.
• Support stock control, deliveries, storage, rotation, allergen separation, waste reduction and responsible use of ingredients.
• Work with the culinary leadership team to maintain pastry food cost, labour productivity, yield and waste targets.
• Ensure full compliance with food safety, HACCP, allergen management, Health & Safety, company policies and all relevant legal and brand requirements.
• Maintain a clean, organised and fully prepared pastry section, taking ownership of standards within the area.
• Support menu tastings, mock services, training sessions, recipe trials and other pre-opening activities.
• Be flexible across the wider culinary operation and support other sections when business needs require it, while maintaining responsibility for pastry.

What we’re looking for…

• You have strong pastry experience at Chef de Partie, Junior Sous Chef or Sous Chef level within a high-quality restaurant, luxury hotel, bakery or premium hospitality operation.
• You have a genuine passion for pastry, desserts, baking, chocolate, creams, doughs, textures and refined presentation.
• Previous pre-opening experience would be a real plus - you enjoy building something from the ground up and understand the importance of preparation, systems and consistency.
• You are a confident, hands-on pastry chef with strong technical knowledge and excellent attention to detail.
• You are comfortable producing pastry for a busy all-day restaurant and wider hotel operation, including breakfast, events, room service and special occasions.
• You understand the importance of accurate weighing, recipe control, timing, temperature, fermentation, chilling, freezing and storage.
• You have strong knowledge of food safety, HACCP, allergens, cross-contamination prevention and disciplined pastry kitchen routines.
• You are a natural team player who communicates clearly, supports colleagues and creates a positive working environment.
• You enjoy coaching and developing junior chefs, sharing knowledge and helping others perform at their best.
• You have awareness of food cost, yield, portion control, waste reduction and the commercial realities of a professional pastry section.
• You are organised, reliable and able to prioritise production effectively while maintaining high standards.
• You are creative and curious, while understanding the importance of consistency, practicality and service delivery.
• You are passionate about Mediterranean, Portuguese-inspired and contemporary London flavours, and enjoy working with seasonal ingredients.
• You are flexible to work early mornings, evenings, weekends and the key moments that hospitality demands.

What’s in it for you…

• The opportunity to help launch Delano London and build the pastry section from day one.
• The chance to shape the pastry offering across Lana Lusa and the wider hotel operation.
• The opportunity to work closely with an experienced culinary leadership team in a creative and ambitious pre-opening environment.
• The chance to develop your technical, creative and leadership skills within a luxury hotel setting.
• Join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand.
• A kitchen culture that values quality, teamwork, personality, learning and genuine hospitality.
• The chance to contribute ideas, develop your career and grow with the hotel and the wider Delano brand.
• Plenty of opportunity for development as the hotel and the wider brand continue to grow.

Why Delano London?

Be part of the team bringing an iconic brand into its next chapter. At Delano London, personality counts, ideas are welcomed and everyone plays a part in creating something memorable. We work hard, make it fun and look out for one another, with opportunities to learn, grow and build meaningful relationships across Delano, Ennismore and Accor.

Alongside a supportive and creative team culture, you’ll have access to a range of colleague benefits, hotel stays and experiences across the wider group, and the opportunity to work within a global community of distinctive lifestyle and hospitality brands.