Sous Chef

UBA Restaurant; Greater London; On-site; GBP 30,000 - 40,000; Full time

Job summary

A vibrant restaurant in Greater London is seeking a passionate Sous Chef to lead their dynamic kitchen brigade. In this role, you will support the Head Chef, inspire the team to deliver exceptional food, and maintain high standards of cleanliness and food safety. Ideal candidates should have experience in kitchen environments and a strong commitment to teamwork and leadership. Competitive salary and opportunity for growth offered.

Qualifications

• Experience in a fast-paced kitchen environment.
• Ability to inspire and lead a kitchen team.
• Knowledge of food hygiene and safety standards.

Responsibilities

• Support the Head Chef in kitchen management.
• Lead and inspire the kitchen team for exceptional food.
• Maintain high standards of food safety and cleanliness.
• Assist with ordering and stock management.
• Train and mentor junior chefs.

Skills

Passion for culinary arts

Leadership

Food safety

Teamwork

Job description

Areyoureadytobringboldflavoursandvibrantenergytothetable?

UbaShoreditch isseekingapassionate,driven,andcreative SousChef tojoinourdynamickitchenbrigade.

This isnt a siloed F&B role,its a holistic leadership position embedded in the wider hotel experience. Youll ensure consistency and excellence across guest service, team engagement, and operational flow, working hand-in-hand with the kitchen, events, and front office teams.

WHAT YOULL DO

• SupporttheHeadChefinallaspectsofkitchenmanagementandservice.
• Leadandinspirethekitchenteamtoconsistentlydeliverexceptionalfood.
• Maintainhighstandardsoffoodsafety,cleanliness,andorganisation.
• Contributetomenudevelopmentandensurepreciseexecutionofdishes.
• Assistwithordering,stockmanagement,andcostcontrol.
• Train,mentor,anddevelopjuniorchefstobuildacohesive,high-performingteam.
• Ensuresmoothkitchenoperations,evenduringpeakservicetimes.
• To comply with legal requirements in regards to Food Hygiene & H&S
• To work as part of the wider restaurant team
• In depth knowledge of the full menu, and able to give a detailed description of dish composition
• Understand the functional administration of the restaurant, i.e., docket procedures, stations, table numbers, food labelling etc
• Adhere and supervision of the cleaning schedule