SOUS CHEF

Collins King & Associates; Greater London; On-site; GBP 40,000 - 48,000; Full time

Job summary

Collins King & Associates is seeking an experienced Sous Chef for a busy corporate catering site in London. You will help oversee large-scale staff dining, daily hospitality, and events, working Monday to Friday to provide top-quality food in a fast-paced, high-volume environment.

The role focuses on supporting daily kitchen operations, maintaining high standards of food quality and presentation, and leading a skilled kitchen team to deliver exceptional service across staff dining, corporate

Qualifications

• Experience as a Sous Chef in large-scale catering environments.
• Ability to oversee staff dining, hospitality, and events.
• Strong kitchen operation and leadership skills.

Responsibilities

• Assist the Head Chef in daily kitchen operations and high-volume services.
• Ensure consistent quality and presentation of dishes.
• Oversee stock control, ordering, food safety, and hygiene standards.
• Coach and support the kitchen team to maintain service excellence.

Job description

The Role

We are looking for an experienced Sous Chef to join a busy corporate catering site in London. You’ll help oversee large-scale staff dining, daily hospitality, and events. Operating Monday to Friday, this role offers an ideal lifestyle balance while delivering top-quality food within a fast-paced, high-volume environment.

The Role

We are looking for an experienced Sous Chef to join a busy corporate catering site in London. You’ll help oversee large-scale staff dining, daily hospitality, and events. Operating Monday to Friday, this role offers an ideal lifestyle balance while delivering top-quality food within a fast-paced, high-volume environment.

The Details

• Salary: £44,000 per annum
• Hours: 40 hours per week (Monday to Friday)
• Location: London
• Food Style: Large-scale staff dining, corporate hospitality, and events

Key Responsibilities

• Support the Head Chef in running daily kitchen operations and high-volume services.
• Ensure food quality, presentation, and consistency remain high at all times.
• Manage stock, ordering, food safety, and kitchen hygiene standards.
• Help lead, train, and support the kitchen team.