Sous Chef

dmg media; Greater London; On-site; GBP 30,000 - 42,000; Full time

Benefits offered by this job

25 days holiday

Pension plan

Life cover

DMGT Discounts

Subsidised canteen

Onsite gym

Nurse/GP clinics

Job summary

dmg media is seeking an exceptional Sous Chef to support the delivery of world‑class culinary experiences within the Chairman's Office. The role requires proven experience in fine dining hospitality, 5-star hotels, and premium contract catering environments.

You will prepare, cook and present high-quality meals, deliver executive hospitality, and mentor junior kitchen staff while ensuring HACCP and food safety compliance across operations.

Qualifications

• Minimum 5 years’ experience in a Sous Chef or Senior Chef role.
• Experience in fine dining restaurants, 5-star hotels and premium contract catering.
• Strong knowledge of British and international cuisine.
• Excellent presentation, communication and organisational skills.
• Experience supporting VIP and executive hospitality.

Responsibilities

• Prepare, cook and present high-quality meals to exceptional standards.
• Deliver fine dining and executive hospitality services.
• Support menu planning and development.
• Cater for VIPs, Board Members and distinguished guests.
• Ensure compliance with food safety and HACCP requirements.
• Manage stock, suppliers and cost control.
• Support and mentor junior kitchen staff.

Skills

Fine dining

VIP hospitality

Leadership

Executive service

Education

NVQ Level 2/3 Cookery

Job description

We are seeking an exceptional Sous Chef to support the delivery of world‑class culinary experiences within the Chairman's Office. This role requires proven experience in fine dining hospitality, 5-star hotels, and premium contract catering environments.

Main Responsibilities

• Prepare, cook and present high-quality meals to exceptional standards.
• Deliver fine dining and executive hospitality services.
• Support menu planning and development.
• Cater for VIPs, Board Members and distinguished guests.
• Ensure compliance with food safety and HACCP requirements.
• Manage stock, suppliers and cost control.
• Support and mentor junior kitchen staff.

Person Specification

• Minimum 5 years’ experience in a Sous Chef or Senior Chef role.
• Experience in fine dining restaurants, 5-star hotels and premium contract catering.
• Strong knowledge of British and international cuisine.
• Excellent presentation, communication and organisational skills.
• Experience supporting VIP and executive hospitality.

Qualifications

• NVQ Level 2/3 Professional Cookery or equivalent.
• Food Safety Level 3 Certification.
• HACCP knowledge and application.

Personal Attributes

Professional, discreet, detail-oriented, flexible, customer-focused and passionate about culinary excellence.

Package Description

Our benefits package increases the longer you’ve been with us. Here’s what to expect:

• 25 days’ holiday (increasing by 1 per year up to a total of 30)
• Upon joining you will be automatically enrolled onto the Pension Plan at the minimum level of 5% employee contribution, 3% Company contribution.
• Life cover under the Pension Plan of up to 3x your basic salary.
• DMGT Discounts (for discounts on online shopping, vouchers and reloadable cards)
• Subsidised canteen
• Onsite gym (Northcliffe House only)
• Onsite nurse and GP clinics (Northcliffe House only)
• Our Employee Assistance Programme
• Discounted dining cards

Plus many other benefits….

Our Commitment

We are committed to increasing diversity and maintaining an inclusive workplace culture. We welcome applications from all qualified candidates regardless of their ethnicity, race, gender, religious beliefs, sexual orientation, age, marital status, or disability.

We are Disability Confident Committed. Please let us know if you require any recruitment documentation in other formats or if you require reasonable adjustments to be made during the recruitment process. Please be assured that any such information will be held separately to your recruitment application and will not be considered as part of the selection process