Sous Chef - Daytime Brunch Focus - Central London - £45,000 To £50,000

COREcruitment Ltd; Greater London; On-site; GBP 45,000 - 50,000; Full time

Job summary

COREcruitment Ltd in Central London is seeking a Sous Chef to elevate a daytime brunch and all-day café operation, moving toward a higher-quality dining and events-led model.

You will support the Head Chef, maintain top standards, help develop dishes, and manage stock and food costs in a high-volume daytime environment, including breakfast, brunch and lunch service.

Qualifications

• Current or recent Sous Chef experience.
• Quality-led restaurants, cafés, all-day dining experience.
• Comfortable in a high-volume daytime operation.
• Strong understanding of food hygiene and kitchen systems.
• Experience with digital stock/recipe systems is a bonus.

Responsibilities

• Support the Head Chef with day-to-day kitchen operation.
• Maintain food quality, consistency and presentation standards.
• Help implement and maintain kitchen systems and processes.
• Support recipe development and new dishes.
• Work with stock and recipe-management systems (HOPs, Lightspeed).
• Complete monthly stocktakes and help control food-costs.
• Support all-day service, including breakfast, brunch and lunch.
• Assist with supper clubs, dinners, collaborations and private events.
• Train and develop junior kitchen team members.

Skills

Culinary foundation

High-volume daytime service

Kitchen systems

Food hygiene

Menu development

Stock management

Tools

HOPs

Lightspeed

Job description

Sous Chef - Daytime Brunch Focus - Central London - £45,000 to £50,000

An excellent opportunity for a Sous Chef to help elevate a daytime brunch and all-day café operation as it moves towards a more ambitious dining and events-led model.

A café and restaurant in Central London is seeking a Sous Chef to support the Head Chef and help elevate the kitchen operation. The business is evolving from a brunch and coffee-led operation into a higher-quality, all-day restaurant and café, with plans for more supper clubs, dinners, collaborations and events.

The Role

• Support the Head Chef with the day-to-day kitchen operation.
• Maintain food quality, consistency and presentation standards.
• Help implement and maintain kitchen systems and processes.
• Support recipe development and new dishes.
• Work with stock and recipe-management systems, including HOPs and Lightspeed.
• Complete monthly stocktakes and support food-cost control.
• Support all-day service, including breakfast, brunch and lunch.
• Assist with supper clubs, dinners, collaborations and private events.
• Help train and develop junior kitchen team members.

The Venue

• Café and restaurant in Central London.
• Approximately 60 to 70 covers, with weekend trading reaching 300 to 400.
• Core trading period between 12:00pm and 2:30pm.
• Small kitchen team of around six or seven, including the Head Chef.
• Events and private functions for 60 to 70 guests.
• Evolving from a café and brunch model towards a more ambitious all-day operation.

The Ideal Sous Chef

• Current or recent Sous Chef experience.
• Strong culinary foundation and good technical ability.
• Experience in quality-led restaurants, cafés, all-day dining or casual fine dining.
• Comfortable in a high-volume daytime operation.
• Organised, consistent, and a good understanding of food hygiene and kitchen systems.
• Experience using digital stock and recipe systems would be beneficial.
• Understanding of food cost, stock control and waste management.
• Experience with events or private dining would be an advantage.
• Positive, hands-on and able to support and develop junior chefs.
• Comfortable working in a business undergoing change and development.