Sous Chef Job

Greycoat Lumleys; Greater London; On-site; GBP 35,000 - 50,000; Full time

Job summary

A prestigious private residence in London seeks a skilled Sous Chef to manage daily food operations. The role involves preparing high-standard meals, maintaining hygiene, overseeing kitchen staff, and adhering to health protocols. Ideal candidates will have a catering diploma and 5+ years of experience in high-quality kitchens. This position emphasizes professionalism and discretion, offering a unique opportunity in a high-profile environment.

Qualifications

• Minimum 5 years in high-quality hotel/restaurant/private kitchen.
• Experience in formal private/domestic service environments is desirable.

Responsibilities

• Collaborate with the Head Chef to prepare and present meals.
• Ensure all food is prepared to the highest standard.
• Maintain hygienic kitchen spaces and oversee stock rotation.
• Act as Head Chef during absences and participate in menu planning.
• Support training and scheduling of kitchen team members.

Skills

Strong interpersonal and leadership skills

Ability to manage pressure during high-demand periods

High standards of hygiene, dress, and conduct

Discretion and professionalism in all matters

Basic bookkeeping

Familiarity with Microsoft Word & Excel

Education

Secondary education and a certified catering diploma (e.g., City & Guilds Level 3 NVQ)

Apprenticeship in catering

Teaching/training qualifications

First Aid, Health & Safety, Food Hygiene certifications

Job description

Private residence - Sous Chef – Live-out - London

Our client, a prestigious private residence is looking for an experienced Sous Chef to support the Head Chef in managing the daily food operations. This includes the preparation and presentation of high-standard meals for the principal residents, their guests, and staff. The role requires professionalism, discretion, and a commitment to excellence, reflecting the high-profile nature of the residence.

Detailed Duties

• Work collaboratively with the Head Chef, residence staff, and others to plan, prepare, and present meals.
• Ensure all food is prepared to the highest standard, accommodating dietary preferences and allergies.
• Maintain hygienic and well-organised kitchen spaces.
• Oversee food stock rotation, ordering, and storage.
• Act as the Head Chef during absences, taking charge of kitchen operations.
• Participate in menu planning and contribute creative culinary ideas.
• Support training and scheduling of kitchen team members.
• Maintain financial records related to food purchases and petty cash.
• Adhere strictly to health and safety legislation and protocols.
• Occasionally assist with culinary operations at other related properties.
• Remain available for additional tasks as required.

Position Elements

• Supervision Received: Works under general guidance from the Head Chef and minimal supervision from the House Manager.
• Judgment & Decision-Making: Independent daily decision-making in line with kitchen operations.
• Authority: Operates with delegated authority in managing the kitchen.
• Contacts: Maintains close liaison with residence managers, colleagues, and suppliers.
• Supervision Exercised: Manages 2 full-time kitchen staff, and up to 10 part-time staff during events.
• Learning Curve: Full proficiency expected within 3 months.

Qualifications

Education

• Essential: Secondary education and a certified catering diploma (e.g., City & Guilds Level 3 NVQ).
• Desired: Apprenticeship in catering, teaching/training qualifications, First Aid, Health & Safety, Food Hygiene certifications.

Experience

• Essential: Minimum 5 years in high-quality hotel/restaurant/private kitchen.
• Desired: 4+ years in a senior chef role in similar environments.

Training

• Required: On-the-job trainer's course, First Aid, Health & Safety, Food Hygiene, and Allergen training.

Knowledge

• Essential: Expertise in fine dining preparation, presentation, and service.
• Desired: Experience in formal private/domestic service environments.

Skills

• Strong interpersonal and leadership skills.
• Ability to manage pressure during high-demand periods.
• High standards of hygiene, dress, and conduct.
• Discretion and professionalism in all matters.
• Desired: Basic bookkeeping, and familiarity with Microsoft Word & Excel.