Sous Chef Job for Prestigious Private Residence, London, September 2025

Greycoat Lumleys; London; On-site; GBP 35,000 - 45,000; Full time

Job summary

A high-end catering service in London is seeking an experienced Sous Chef to support the Head Chef in managing daily food operations. Responsibilities include meal preparation, supervision of kitchen staff, and maintaining high standards of hygiene. Ideal candidates will have at least 5 years of experience in quality kitchens, along with a catering diploma and excellent interpersonal skills. This role promises a dynamic work environment with a commitment to excellence.

Qualifications

• Minimum 5 years in high-quality hotel/restaurant/private kitchen.
• Fluent spoken and written English.
• On-the-job trainer's course and Food Hygiene certifications.

Responsibilities

• Work collaboratively with the Head Chef and residence staff.
• Ensure all food is prepared to the highest standard.
• Maintain hygienic and well-organised kitchen spaces.

Skills

Strong interpersonal skills

Ability to manage pressure

High standards of hygiene

Discretion and professionalism

Education

Secondary education and catering diploma

Job description

Sous/Second Chef – Live-out / Full-time

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.

Language:

• Fluent spoken and written English (Level IV).

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.