Senior Sous Chef

Studio Paskin; Greater London; On-site; GBP 42,000 - 56,000; Full time

Benefits offered by this job

Balanced rota

Internal growth in a growing group

Employee referral scheme (£2,000)

Paid development courses – WSET, etc.

Staff discount up to 50%

Cost price wine and supplier discounts

Enhanced parental leave

Hospitality Action’s Employee Assist.

Job summary

The Barbary Notting Hill in West London is seeking a Senior Sous Chef to join as the Head Chef’s number two, leading the brigade with discipline and pride. You will shape standards, mentor chefs and run high-quality services in a fast-paced, fire-led kitchen.

We value technical mastery, collaboration and ambition to elevate the restaurant’s profile. Experience in Michelin-starred or award-winning kitchens is advantageous; energy and personality matter as much as technique.

Qualifications

• Significant experience as a Senior Sous Chef in a high-quality restaurant.
• Background in Michelin-starred, award-winning or similarly high-calibre kitchens is desirable.
• Excellent technical cooking skills with strong attention to detail.
• Proven experience leading busy services and managing a brigade.
• Confidence to deputise for the Head Chef when required.
• Strong coaching and people-development skills.
• Good understanding of kitchen financials, stock and operational controls.
• Genuine ambition to take a restaurant from very good to exceptional.

Responsibilities

• Lead the brigade and run the entire service confidently in the Head Chef’s absence.
• Drive standards, organisation and performance of the kitchen.
• Contribute to menu development, tastings and dish refinement.
• Coach chefs, develop technique and set clear expectations.
• Oversees food GP, stock, wastage, compliance and safety.

Skills

Senior Sous Chef

Leadership

Menu development

Coaching & people development

Open kitchen leadership

Fire-led cooking

Operations & stock control

Food cost awareness

Job description

We are looking for an exceptional Senior Sous Chef to join The Barbary Notting Hill as the Head Chef’s number two and play a central role in the next chapter of the restaurant.

Our ambition is high. We are building a kitchen that is recognised not only for its energy and identity, but for the quality, precision and consistency of its cooking. With a new Head Chef joining us following years of experience leading Michelin-starred kitchens, we are looking for a Senior Sous Chef of equal ambition — someone with an excellent technical foundation, experience in high-calibre kitchens and the leadership ability to help drive the team towards the highest standards.

The Restaurant:

The Barbary Notting Hill brings the energy, flavour and fire of The Barbary to the heart of West London.

At the centre of the restaurant is our reimagined horseshoe kitchen counter, surrounded by a lively 75-cover dining room and dedicated cocktail bar. The menu is rooted in the cooking of North Africa through to Southern Europe, built around exceptional produce, live fire and bold, generous flavours.

As we continue to develop the restaurant, our focus is firmly on excellence — refining the food, strengthening consistency and building a kitchen capable of earning greater critical recognition and awards while remaining unmistakably Barbary.

You’ll be:

• An accomplished chef from high-quality kitchens. You will have a strong technical grounding and meaningful experience in serious, quality-led restaurants. Michelin-starred, highly regarded or award-winning kitchen experience would be a significant advantage. You understand the precision, discipline and consistency required when expectations are high.
• A genuine number two. This is much more than running a section. You’ll work in close partnership with the Head Chef, taking real responsibility for the standards, organisation and performance of the kitchen. You must be capable of leading the brigade and running the entire service confidently in their absence.
• Obsessed with standards. You’ll notice the details: seasoning, temperature, preparation, presentation, cleanliness, pace and consistency. You will challenge anything that falls short and help build a culture where every chef takes personal pride in every plate leaving the kitchen.
• Thriving in a high-energy open kitchen. The Barbary is busy, fast and highly visible. You’ll be composed and authoritative on the pass, able to control a demanding service while maintaining precision and creating a calm, focused environment for the brigade.
• Passionate about fire-led cooking. You’ll be excited by the cuisines of North Africa through to Southern Europe and by cooking over fire. Direct experience of these cuisines is desirable rather than essential, but experience of similar techniques in a high-calibre restaurant is important.
• A strong and generous leader. You’ll help build the brigade around you: coaching chefs, developing technique, giving clear feedback and setting expectations. Alongside the Head Chef, you’ll play an important role in identifying and developing the next generation of Sous Chefs and senior kitchen talent.
• Creative and collaborative. You’ll contribute meaningfully to menu development, tastings and dish refinement, working closely with the Head Chef and wider Barbary team to continually push the food forward while protecting the identity of the restaurant.
• Commercially and operationally strong. You’ll understand the wider responsibility that comes with senior kitchen leadership: food GP, labour, ordering, stock, wastage, compliance, health & safety and kitchen systems. You’ll support the Head Chef in making sure the operation is as disciplined behind the scenes as it is exciting during service.

What we’re looking for:

• Significant experience as a Senior Sous Chef or strong Sous Chef in a high-quality, ambitious restaurant
• A background in Michelin-starred, award-winning or similarly high-calibre kitchens is highly desirable
• Excellent technical cooking skills and strong attention to detail
• Proven experience leading busy services and managing a brigade
• The confidence and capability to deputise fully for the Head Chef
• Strong coaching and people-development skills
• Good understanding of kitchen financials, stock and operational controls
• Genuine ambition to help take a restaurant from very good to exceptional

This is an important appointment for The Barbary Notting Hill. We are looking for someone who wants to be part of a kitchen with real ambition — not simply to maintain standards, but to raise them.

Our benefits:

• Balanced rota, with a variety of daytime and evening shifts.
• Internal growth. You will have the opportunity to develop your career in an ambitious and award-winning restaurant group.
• Up to £2,000 Employee Referral Scheme available to all.
• Paid development courses – WSET, Watershed and more.
• Generous staff discount of up to 50% across all our Studio Paskin venues.
• Cost price wine and supplier discounts.
• Enhanced parental leave package.
• Partnership with Kelly's Cause and automatic enrolment onto Hospitality Action’s Employee Assistance Programme – access to counselling, remote GP/physio services, legal advice, and more.

We believe that taking care of our team isn’t an extra perk – it’s our responsibility. At work, you will always have access to free staff meals, proper breaks, and Mental Health First Aid-trained managers to support you.

About us:

We are committed to creating spaces where everyone feels comfortable and valued for who they are. We celebrate diversity and encourage applications from individuals of all backgrounds, identities, and experiences.

Our success at The Barbary Notting Hill and its sister venues at Studio Paskin – The Palomar, The Blue Posts, Evelyn’s Table*, The Mulwray and The Barbary Neal’s Yard – is underpinned by an open-minded, compassionate and enthusiastic belief in the power of heartfelt hospitality.

We create places where we want to go, combining elegance, professionalism, and style, and earning us critical acclaim and multiple awards.

We want you to be a part of it.