Sous Chef

Les 110 de Taillevent; England; On-site; GBP 30,000 - 40,000; Full time

Job summary

A modern French restaurant in London seeks a skilled Sous Chef to support the Head Chef with kitchen operations and standards. You'll lead the kitchen brigade, ensuring high-quality food preparation and contribution to menu development. Ideal candidates have experience in high-quality culinary settings, a passion for modern French cuisine, and the ability to maintain exceptional hygiene standards. This is a key role in delivering refined dining experiences.

Qualifications

• Experience as a Sous Chef or similar role in a high-quality establishment.
• Strong knowledge of modern French cuisine and techniques.
• Proven ability to lead and motivate a kitchen team.

Responsibilities

• Assist in managing all kitchen operations during service.
• Lead and motivate the kitchen brigade, maintaining high standards.
• Ensure all dishes meet specifications for taste and presentation.

Skills

Team leadership

Culinary excellence

Hygiene standards

Menu development

Job description

About Les 110 de Taillevent, London

Les 110 de Taillevent is a modern French restaurant in the heart of Marylebone, overlooking Cavendish Square and just minutes from Oxford Circus. Inspired by the iconic two-Michelin-star restaurant Taillevent in Paris, the London outpost offers refined French cuisine alongside an exceptional wine programme, featuring 110 wines by the glass and a list of over 2,000 references.

We pride ourselves on precise cooking, elegant presentation and seamless collaboration between kitchen and front of house to deliver outstanding food and wine pairings.

Role Overview

As Sous Chef, you will be a key member of the senior kitchen team, supporting the Head Chef in the day-to-day running of the kitchen and leading the brigade in their absence. You will help to maintain the highest standards of food quality, consistency and hygiene, while contributing to menu development and the ongoing evolution of our modern French offering.

Key Responsibilities

Assist the Head Chef in managing all kitchen operations during service and prep.

Lead and motivate the brigade, acting as a role model for standards, discipline and professionalism.

Ensure every dish leaving the pass meets our specifications for taste, presentation and portion.

Support with menu development, seasonal d...