Sous Chef

Imad's Kingly Court; Greater London; On-site; GBP 32,000 - 42,000; Full time

Job summary

Imad's Kingly Court in London is seeking a capable Sous Chef to join the kitchen leadership. As second-in-command, you will assist the Head Chef in overseeing food preparation, staff supervision, and maintaining high culinary standards.

You will also take charge in the Head Chef's absence, support menu design, training, inventory control, and ensure compliance with health and safety regulations to deliver consistent, high-quality dishes.

Qualifications

• Culinary Arts degree or equivalent preferred; experienced candidates may substitute.
• Proven leadership, communication and interpersonal skills.
• Strong knowledge of cooking techniques, kitchen equipment and food safety regulations.

Responsibilities

• Supervise kitchen staff and maintain high standards.
• Train and mentor junior kitchen staff; schedule tasks.
• Oversee food prep during service to ensure quality.
• Monitor inventory and assist with ordering; minimize waste.
• Enforce health, safety and sanitation regulations.
• Support menu design and seasonal adjustments; handle feedback.
• Lead in executive chef's absence and promote teamwork.

Skills

Leadership

Communication

Interpersonal skills

Cooking techniques

Food safety

Multitasking

Cost control

Education

Culinary Arts degree

Job description

Job Summary:

The Sous Chef is the second-in-command in the kitchen, assisting the Head Chef in overseeing food preparation, staff supervision, and maintaining high culinary standards. This role is critical to ensuring the kitchen operates efficiently, and the quality of food served meets the restaurant’s expectations. The Sous Chef will also be responsible for taking over kitchen operations in the absence of the Head Chef.

Key Responsibilities:

1. Supervision & Staff Management:
   • Supervise kitchen staff, ensuring tasks are completed efficiently and to the highest standards.
   • Train and mentor junior kitchen staff.
   • Assist with scheduling and delegating tasks to the kitchen team.
   • Ensure staff follow all safety and sanitation procedures.
2. Food Preparation & Cooking:
   • Oversee food preparation and cooking during service, ensuring consistency and quality.
   • Assist with preparing, plating, and presenting dishes.
   • Maintain portion control and quality standards.
3. Inventory & Ordering:
   • Monitor inventory levels of food, supplies, and equipment; ensure proper stock levels are maintained.
   • Assist with ordering ingredients and supplies in coordination with the Head Chef.
   • Keep track of inventory and ensure minimal waste.
4. Quality Control:
   • Maintain high culinary standards, ensuring every dish meets or exceeds the restaurant’s expectations.
   • Inspect food prep areas for cleanliness, organization, and safety.
   • Ensure the kitchen operates within health and safety regulations.
5. Administrative Duties:
   • Help develop and update kitchen procedures and policies.
   • Assist with menu design and seasonal adjustments.
   • Handle customer feedback and concerns related to food quality or presentation.
6. Leadership & Collaboration:
   • Serve as the team leader in the absence of the Executive Chef.
   • Foster a positive, collaborative, and efficient working environment.
   • Promote communication between kitchen staff, servers, and management.

Skills & Qualifications:

• Education: Culinary Arts degree or equivalent is preferred, but experience can substitute.
• Skills:
  • Strong leadership, communication, and interpersonal skills.
  • Advanced knowledge of cooking techniques, kitchen equipment, and food safety regulations.
  • Ability to multitask and work well in a fast paced environment.
  • Knowledge of cost control and budget management.

Working Conditions:

• Flexibility is needed on the working hours, according to business needs.
• Great work life balance.