Sous Chef - Fine Dining-New Opening

Juls London Limited; Greater London; On-site; GBP 30,000 - 45,000; Full time

Job summary

A fine dining restaurant based in Greater London seeks a Culinary Operations Manager to supervise kitchen activities and maintain the highest food quality standards. This role involves menu development, team leadership, and enforcing hygiene protocols. The successful candidate will coordinate with the Executive Chef on seasonal menu changes while training and motivating the culinary team. A strong commitment to excellence and safety in kitchen operations is essential.

Responsibilities

• Supervise and coordinate all kitchen activities to ensure dishes meet fine dining standards.
• Assist in menu development, tasting sessions, and recipe creation.
• Maintain consistency and excellence in food quality, flavor, and presentation.
• Monitor portion control, garnishing, and plating according to specifications.
• Ensure mise en place is completed for all sections before service.
• Oversee daily specials and seasonal menu changes with the Executive Chef.
• Lead, train, and motivate the culinary team to maintain morale and performance.
• Delegate tasks effectively to line cooks, chefs de partie, and commis chefs.
• Conduct regular staff briefings, training sessions, and performance evaluations.
• Foster a culture of discipline, respect, and collaboration in the kitchen.
• Enforce hygiene, sanitation, and safety protocols.

Job description

Key Responsibilities

Culinary Operations

• Supervise and coordinate all kitchen activities to ensure dishes meet the restaurants fine dining standards.
• Assist in menu development, tasting sessions, and recipe creation.
• Maintain consistency and excellence in food quality, flavor, and presentation.
• Monitor portion control, garnishing, and plating according to restaurant specifications.
• Ensure mise en place is completed for all sections before service.
• Oversee daily specials and seasonal menu changes with the Executive Chef.

Leadership & Team Management

• Lead, train, and motivate the culinary team to maintain high morale and performance.
• Delegate tasks effectively to line cooks, chefs de partie, and commis chefs.
• Conduct regular staff briefings, training sessions, and performance evaluations.
• Foster a culture of discipline, respect, and collaboration in the kitchen.

Quality & Hygiene Standards

• Enforce strict hygiene, sanitation, and safety protocols (HACCP or local regulations).
• Ensure all equipment is properly m...