Sous Chef

The Pembroke Club - Main Kitchen; Greater London; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Best-in-class salary

Family meal on shift

Industry-leading Learning &Development

Pension scheme – including employer

Annual staff award ceremony and party

Supportive and inspiring culinary team

More benefits to be set up as we open

Job summary

The Pembroke in Belgravia is seeking a Sous Chef to support Head Chefs across four restaurants and events, guiding daily kitchen operations and maintaining high culinary standards.

You'll lead sections during service, mentor juniors, develop seasonal menus, manage prep, stock, and costs, and ensure HACCP/COSHH compliance.

Qualifications

• 3–5 years of experience in high-end restaurants, luxury hotels or private members’ clubs.
• Previous experience as Junior Sous or strong Chef de Partie ready to step up.
• Proficiency in Mediterranean techniques and flavour profiles; confident across hot, cold and pastry support.
• Proven team leadership with calm service management and clear communication.
• Sound understanding of food cost control, waste reduction and inventory practices.
• Up-to-date knowledge of HACCP, COSHH and allergen management.
• Exceptional attention to detail, organisation and time management.

Responsibilities

• Assist Head Chef in developing innovative, seasonal menus aligned with club’s culinary philosophy and members’ preferences.
• Ensure all dishes meet exacting standards for flavour, presentation and consistency across all services.
• Lead sections during service, coordinating timing, pass control and communication with front-of-house.
• Coach, mentor and develop junior chefs, supporting clear section standards, mise en place systems and best practice.
• Oversee day-to-day prep lists, station setup, and break down; ensure accurate labelling and storage.
• Monitor stock levels; manage ordering, deliveries, and stock rotation (FIFO) to minimise waste.
• Support food cost targets through portion control, yield management and smart procurement.
• Maintain strict hygiene and safety standards; ensure full compliance with HACCP and COSHH.
• Uphold kitchen cleanliness, equipment care and maintenance reporting.
• Act as duty leader in the Head Chef’s absence, making operational decisions to protect service quality.
• Assist in preparing and executing event menus in line with the club’s culinary standards.
• Work closely with the Senior Sous Chef and Head Chef to organise mise en place and preparation for upcoming events.
• Support the smooth running of service during events by following instructions, coordinating with team members and managing assigned sections.
• Ensure all dishes sent for events are accurate, well-presented and prepared with attention to dietary requirements.
• Maintain clear communication with the kitchen team and events team to help ensure timely and efficient delivery of food during functions.

Skills

High-end restaurant experience

Team leadership

Menu development

Food cost control

Job description

Steeped in history and situated in the heart of Belgravia, The Pembroke stands apart as a unique club for Londoners. From the spirit of our members to the splendour of our events, we are a home for eclectic and excellent living. A place to eat, drink, dance and meet, The Pembroke opens its doors to those who wish to fill their world with the finest experiences, from cocktails to culture, billiards to business.

As part of our premium culinary offering, The Pembroke features multiple restaurants showcasing vibrant flavors, seasonal produce and elevated dining. The kitchen department will support four distinct restaurants and an events output, so there is opportunity to learn a variety of cuisines, and the ability to move within the restaurant teams.

ROLE OVERVIEW

The Sous Chef will support the Head Chefs in overseeing the daily operations of the restaurants, events and basement kitchen at The Pembroke. This role involves supervising food preparation, leading sections during service, ensuring exceptional culinary standards, and deputising for the Head Chef when required. The Sous Chef contributes to menu development, team training and performance, and helps maintain a culture of excellence, efficiency and creativity.

RESPONSIBILITIES

• Assist the Head Chef in developing innovative, seasonal menus aligned with the club’s culinary philosophy and members’ preferences.

• Ensure all dishes meet exacting standards for flavour, presentation and consistency across all services.

• Lead sections during service, coordinating timing, pass control and communication with front-of-house.

• Coach, mentor and develop junior chefs, supporting clear section standards, mise en place systems and best practice.

• Oversee day-to-day prep lists, station setup, and break down; ensure accurate labelling and storage.

• Monitor stock levels; manage ordering, deliveries, and stock rotation (FIFO) to minimise waste.

• Support food cost targets through portion control, yield management and smart procurement.

• Maintain strict hygiene and safety standards; ensure full compliance with HACCP and COSHH.

• Uphold kitchen cleanliness, equipment care and maintenance reporting.

• Act as duty leader in the Head Chef’s absence, making operational decisions to protect service quality.

Events Food Oversight

• Assist in preparing and executing event menus in line with the club’s culinary standards.

• Work closely with the Senior Sous Chef and Head Chef to organise mise en place and preparation for upcoming events.

• Support the smooth running of service during events by following instructions, coordinating with team members and managing assigned sections.

• Ensure all dishes sent for events are accurate, well-presented and prepared with attention to dietary requirements.

• Maintain clear communication with the kitchen team and events team to help ensure timely and efficient delivery of food during functions.

REQUIREMENTS

• 3–5 years’ experience in high-end restaurants, luxury hotels or private members’ clubs.

• Previous experience as Junior Sous or strong Chef de Partie ready to step up.

• Proficiency in Mediterranean techniques and flavour profiles; confident across hot, cold and pastry support.

• Proven team leadership with calm service management and clear communication.

• Sound understanding of food cost control, waste reduction and inventory practices.

• Up-to-date knowledge of HACCP, COSHH and allergen management.

• Exceptional attention to detail, organisation and time management.

WHAT WE OFFER

• Best-in-class salary

• Family meal on shift

• Industry-leading Learning & Development opportunities

• Pension scheme – including employer contributions.

• Annual staff award ceremony and party

• A supportive and inspiring culinary leadership team.

• More benefits to be set up as we open