Le Méridien attracts talented professionals with a keen desire to bring Le Méridien to life through key touch points that activate this dynamic brand. Much like our clientele, our associates are creative and cultured; you will help guests discover their most memorable travel experience.


Enjoy a culinary experience at our Staff Restaurant with on shift meals; benefit from our childcare, optical, and dental plan offers; revitalise in one of our numerous wellness sessions. and discover the world thanks to our discounted hotel rates within any of our Starwood Hotels & Resorts. There’s more still! Exercise your curiosity by participating in our on-going training sessions and interactive online Development Centre.


With its timeless Regency architecture and its unmatched location in the heart of London’s West End, Le Méridien Piccadilly, 280 bedrooms, is recognized as the landmark hotel in Piccadilly Circus.

Le Méridien is a compellingly original brand that targets creative minds through timeless chic design enriched by contemporary art and original dining experiences.

Be Curious, for more information, please visit:

inline_765_ A day in the life of a Sous Chef…

As a Sous Chef at Le Meridien Piccadilly, I am in the heart of the hotel and the organisation as well as being a key person who can shape the overall ‘guest experience’ within our Food and Beverage outlets and operations.

Essentially, it is my job to ensure that our food production is of the highest quality possible and that all sections are run to best of our ability; this could see me being responsible for different aspects of the operation from starters, to garnish to main courses or special events.

I work within a team of Associates that includes Chef de Parties, Sous Chefs and Commis Chefs; working closely with other departments such as the Restaurant team and Conference and Banqueting is also important to our success and this helps us provide a consistent and memorable experience for the duration of the guests stay.

It’s not just preparation and overseeing the operation as most people might expect, I am often involved in other projects that help drive standards within our department or other aspects of the business. This can include anything from Health and Safety Audits and the training of our team to participating in special events we hold for the guests; the possibilities really are endless.

Being an excellent communicator is essential to the role as it helps the kitchen to run effectively and on schedule; I get real satisfaction when guests thank us personally for delivering a meal or experience they will remember. Working in Central London means we get a very diverse mix of guests and events so we are always having to ‘flex our style’ and no two days are ever the same.

As a team we work in shifts so that the Kitchen operation is covered throughout the day; this means I could be working an early, middle, or late shift with each of these covering eight hours or more. We are always receiving extra training and coaching which is great and helps me perform to the best of my abilities.

I love working as part of the team, knowing we help build memories for guests and making their stays extra special when ever they visit.