Sous Chef

COREcruitment International; Hounslow; On-site; GBP 60,000 - 80,000; Full time

Job summary

A prestigious culinary venue in South-West London is seeking a talented Sous Chef to collaborate with the Head Chef in delivering a creative, modern European menu. This role includes mentoring a dedicated kitchen team and ensuring the highest food quality standards. The successful candidate will enjoy a competitive salary up to £45,000 plus tronc, along with other perks such as free venue tickets and a cycle to work scheme. Embrace the opportunity to contribute to an exciting dining experience in a vibrant atmosphere.

Benefits

Up to £45,000 salary + substantial tronc

45 hours per week

Free venue tickets for staff

Cycle to work scheme

Pension

Qualifications

• Experience in a high-volume kitchen environment.
• Ability to create and evolve a modern European menu.
• Strong leadership skills and experience mentoring a team.

Responsibilities

• Work closely with the Head Chef to deliver a fresh menu.
• Support the kitchen's day-to-day operations.
• Lead, mentor, and develop the chef brigade.
• Ensure high standards of food quality and presentation.

Skills

Creative menu development

Kitchen management

Team leadership

Food quality standards

Job description

We're recruiting a Sous Chef to join a beautifully designed bistro, café and creative private members' club with public access in South-West London. The role offers genuine creative input, working closely with the Head Chef to shape a fresh-food ambitious and evolving menu across the café, bistro and lounge spaces. The venue runs from brunch through to evening service, hosts live events and has a buzzing atmosphere, including the chance to reimagine a standout Sunday Roast in South-West London.

The offer

• Up to £45,000 salary + substantial tronc
• 45 hours per week
• Free venue tickets for staff
• Cycle to work scheme & pension & more

The role

• Work closely with the Head Chef to deliver and evolve a fresh, modern European menu.
• Support the day-to-day running of the kitchen across café, bistro and lounge service.
• Play an active role in menu development, creativity and seasonal specials.
• Help lead, mentor and develop the chef brigade.
• Maintain excellent standards of food quality, consistency and presentation.

The food

• Fresh, modern European cooking.
• Seasonal, produce-led dishes made...