Sous Chef

Odyssey; Greater London; On-site; GBP 40,000 - 42,000; Full time

Job summary

A high-end catering company in London is seeking a Junior Sous Chef to support luxury dish production and oversee kitchen operations. This role requires exceptional culinary skills and attention to detail, ensuring adherence to high standards and food safety protocols. The ideal candidate will assist in managing workflow while fostering a collaborative environment. Offering a salary range of £40,000 to £42,000 for a 48-hour work week, this position is essential for maintaining quality in private aviation catering.

Qualifications

• Support the Sous Chef and Head Chef in producing luxury dishes.
• Ensure all preparations align with luxury brand expectations.
• Monitor ingredient quality and report shortages.

Responsibilities

• Oversee production tasks across assigned sections.
• Ensure mise en place is prepared within required timelines.
• Maintain discipline, organisation, and quality control.

Skills

Culinary skills

Attention to detail

Team collaboration

Job description

Odyssey Dining's production kitchen in London as a Junior Sous Chef. This role offers a salary range of £40,000 to £42,000 for a 48-hour working week. You will be essential in maintaining the luxury standards of this high‑end, chef‑led catering business serving the private aviation sector.

Core Responsibilities

Culinary Production & Quality

• Support the Sous Chef and Head Chef in producing luxury dishes to exact specifications, ensuring exceptional taste, consistency, and visual presentation.

• Ensure all preparations align fully with luxury brand expectations and the standards required for private aviation catering.

• Prepare bespoke dishes or adjustments for VIP client orders, including tailored dietary requirements and last‑minute requests.

• Monitor ingredient quality, participate in stock rotation, and report shortages or quality concerns promptly.

Kitchen Management & Operations

• Oversee and coordinate production tasks across assigned sections, ensuring smooth workflow throughout the day.

• Ensure all mise en place is prepared with outstanding attention to detail and ready within required timelines.

• Step in to oversee daily kitchen operations in the absence of the Sous Chef, maintaining discipline, organisation, and quality control.

• Help foster a collaborative, calm, and efficient working environment.

Compliance & Logistics

• Ensure all dishes are labelled, stored, and packaged with precision for safe transit and premium onboard presentation.

• Maintain strict adherence to food safety, hygiene, and HACCP procedures, with a strong focus on traceability and correct handling.

• Provide guidance and training to junior chefs, ensuring production standards are consistently met.