Senior Sous Chef - Lead Fine-Dining, Michelin-Standard

Pennyhill Park; Bagshot; On-site; GBP 32,000 - 48,000; Full time

Benefits offered by this job

Competitive pay + service charge

Free meals on duty

Gym access and parking

Employee assistance programme

Exclusive discounts

Opportunities for growth

Job summary

Pennyhill Park in Bagshot, Surrey, hosts The Latymer, a Michelin-starred restaurant led by Steve Smith. This role supports the Head Chef and senior team, leading a section to deliver exceptional dishes with precision and care in a luxury hospitality kitchen.

The successful candidate will uphold the highest standards of preparation, presentation and cleanliness, while guiding junior chefs and contributing to menu development within a fine dining environment.

Qualifications

• Previous experience as a Junior Sous Chef, Senior Chef de Partie or Chef de Partie in a fine dining or luxury kitchen.
• Strong knowledge of food safety, hygiene and kitchen standards.
• Willingness to learn and progress within a Michelin-starred environment.

Responsibilities

• Support the Head Chef and senior kitchen team in day-to-day running.
• Lead a section and ensure delivery of Michelin-starred dishes.
• Maintain highest standards of food preparation, presentation and cleanliness.
• Support and guide junior chefs, developing consistency and detail.
• Ensure compliance with food safety, hygiene and COSHH regulations.
• Assist with stock control, ordering and minimizing waste.
• Contribute ideas to menu development and seasonal dishes.
• Deliver calm, organised service in a high-performance kitchen.

Skills

Leadership

Food safety

Communication

Calm under pressure

Job description

Pennyhill Park in Bagshot, Surrey, hosts The Latymer, a Michelin-starred restaurant led by Steve Smith. This role supports the Head Chef and senior team, leading a section to deliver exceptional dishes with precision and care in a luxury hospitality kitchen.

The successful candidate will uphold the highest standards of preparation, presentation and cleanliness, while guiding junior chefs and contributing to menu development within a fine dining environment.