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Meet Phil - Sous Chef in Production Kitchen

What’s your role and how do you contribute to the business?

I am a Sous Chef in Production Kitchen. I have been in the business for 5 and half years. I am responsible for the food that is being sold in the traiteur counter in the Food Hall and in the recently opened Roast & Bake. We also provide food to some of the outlets in the store and cook for functions and events. I develop new recipes with the support of the team composed of approximately 30 Chefs.

"Working at Harrods means you will have the opportunity to meet renowned Chefs who we partner with every year for our ‘Chef of the season’ campaign."

Use 3 words to describe what you need to be successful in your job?

It’s hard to only pick 3 words, but I would say passionate, dedicated and calm. Being able to stay cool under pressure is crucial and obviously being passionate and enthusiastic about what you do is equally important.

Why would anyone want to work in your team?

There are plenty of opportunities to learn new techniques and improve your skillset. We work with good quality and fresh ingredients daily. There’s a good working environment within the team, we support each other.

Why Harrods?

Harrods’ culinary department is unique, there are 15 own-bought restaurants so you could be working in the Georgian Restaurant serving 100 afternoon teas daily, or you could be working alongside our Pizza Chefs, making up to 600 pizzas in only one day. Working at Harrods means you will have the opportunity to meet renowned Chefs who we partner with every year for our ‘Chef of the season’ campaign.

 

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