Sous Chef

MEAA; Greater London; On-site; GBP 22,000 - 26,000; Full time

Job summary

MEAA, a vibrant Mediterranean restaurant in London, is seeking a reliable, hands-on Sous Chef to help lead our kitchen team. Working closely with the Head Chef, you will deliver high‑quality food, keep service running smoothly and maintain cleanliness and food safety standards.

You will mentor the kitchen team, take charge in the Head Chef's absence, and contribute to menu development while managing stock, portions and cost control during busy service.

Qualifications

• Professional cookery and food safety qualifications are required.
• Experience with ordering, stocktaking, recipe costing or rota planning is expected.
• Willingness to work evenings and weekends is essential.

Responsibilities

• Food preparation and service.
• Prepare, cook and present dishes consistently, following recipes and presentation standards.
• Organise mise en place and ensure each section is stocked and ready before service.
• Oversee sections during service, manage ticket flow and check dishes before leaving the kitchen.
• Work closely with the service team on order timings, dietary requirements and customer feedback.
• Support the Head Chef with menu development and recipe improvements.

Skills

Kitchen experience

Cooking skills

Leadership

Food safety knowledge

Commercial awareness

Reliability

Availability

Education

Professional cookery qualification

Food safety qualification

Tools

Rota planning

Job description

About the role.

We are looking for a reliable, hands‑on Sous Chef to help lead our kitchen team. Working closely with the Head Chef and restaurant management, you will help deliver consistently high‑quality food, keep service running smoothly, and maintain excellent standards of cleanliness, organisation and food safety. You will lead by example, support and develop the kitchen team, and take charge of the kitchen when the Head Chef is absent. This role suits someone who takes pride in their cooking, communicates clearly and remains calm during busy service.

Key responsibilities.

• Food preparation and service.
• Food quality: Prepare, cook and present dishes consistently, following agreed recipes, portion sizes and presentation standards.
• Service preparation: Organise mise en place and ensure each section is stocked and ready before service.
• Kitchen coordination: Oversee sections during service, manage ticket flow and check dishes before they leave the kitchen.
• Front‑of‑house communication: Work closely with the service team on order timings, dietary requirements, availability and customer feedback.
• Menu development: Support the Head Chef with specials, recipe development and improvements to preparation methods.

Team leadership.

• Shift leadership: Lead the kitchen in the Head Chef’s absence, allocating tasks and maintaining standards throughout the shift.
• Training: Support new and existing team members with recipes, equipment use, safe working practices and service expectations.
• Performance: Give clear direction and constructive feedback, addressing concerns promptly with the Head Chef or management.
• Teamwork: Promote a respectful, professional kitchen environment and help wherever needed during busy periods.
• Staffing: Assist with rotas and section allocation, helping match staffing levels to expected business demand.

Stock and cost control.

• Stock management: Monitor stock levels, support ordering and check deliveries for quality, quantity and condition.
• Storage and rotation: Ensure ingredients are stored correctly, labelled, dated and rotated to minimise spoilage.
• Portion control: Follow agreed yields and portion sizes to maintain consistency and protect food margins.
• Waste reduction: Keep preparation levels in line with expected trade, record waste and identify opportunities to reduce avoidable losses.
• Stocktakes: Assist with regular stock counts and report shortages, discrepancies or supplier issues.

Food safety and kitchen standards.

• Food safety: Follow the restaurant’s food safety procedures and ensure required checks and records are completed accurately.
• Allergen controls: Follow agreed allergen procedures, prevent cross‑contact and never guess when responding to an allergen query.
• Cleaning: Maintain cleaning schedules and ensure workstations, equipment and storage areas are kept clean and organised.
• Safe working: Ensure equipment is used correctly and report faults, hazards or maintenance needs promptly.
• Opening and closing: Complete kitchen checks and handovers, leaving the kitchen safe and ready for the next shift.

Essential skills and experience.

• Kitchen experience: Previous experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie ready to take the next step.
• Cooking skills: Strong practical cooking ability and experience delivering consistent food during busy service.
• Leadership: Ability to organise a team, communicate expectations and support colleagues under pressure.
• Food safety knowledge: A sound understanding of food hygiene, safe storage and allergen management.
• Commercial awareness: Understanding of portion control, stock rotation and waste reduction.
• Reliability: Good timekeeping, attention to detail and a professional approach.
• Availability: Willingness to work the agreed shift pattern, including evenings and weekends.

Desirable experience.

• Similar restaurant background: Experience working with Mediterrenean or in a kitchen with similar service volumes.

Qualifications.

• Relevant professional cookery and food safety qualifications.
• Kitchen administration: Experience with ordering, stocktaking, recipe costing or rota planning.

Employment Details.

• Experience: Required
• Employment: Full‑time
• Salary: £16 – £19 hourly
• Starting time: Immediate start!

About MEAA.

MEAA is a vibrant Mediterranean restaurant blending Middle Eastern and European flavors. With a lively, modern setting, it offers quality food, great service, and a dynamic workplace.