Sous Chef: Lead Kitchen Excellence & Menu Innovation

WSH Group

Greater London

On-site

GBP 32,000 - 42,000

Full time

14 days+

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Benefits offered by this job

Birthday day off
Masterclasses
Development courses
Apprenticeship pathways
Freedom Friday
Free lunch
Discounts & cashback
Cycle-to-work
Mental health app
Parental leave
Fertility leave
Grandparent leave
Wedding day leave
Pension & life cover

Job summary

BM Caterers in Canary Wharf is seeking an experienced Sous Chef to support the kitchen operation and deliver exceptional food daily.

This role offers leadership by example, working with the Head Chef to bring creativity, consistency and energy to the kitchen while mentoring junior team members.

You will help manage day-to-day running, menu planning, food safety and standards, and step up in the Head Chef’s absence when needed.

Qualifications

  • Experience in a similar chef role.
  • Passion for producing high-quality food.
  • Strong organisational and communication skills.
  • Calm, positive approach under pressure.
  • Ability to support and develop others.
  • Strong food safety and kitchen knowledge.

Responsibilities

  • Support the Head Chef in the day-to-day running of the kitchen.
  • Help deliver high-quality food within budget and service targets.
  • Contribute to menu planning and food innovation.
  • Maintain food safety, health and safety, COSHH and HACCP standards.
  • Support and guide junior team members.
  • Help manage kitchen organisation and standards.
  • Step up in the Head Chef’s absence when needed.

Skills

Experience in similar role
Passion for food
Organisation & communication
Calm under pressure
People development
Food safety knowledge

Job description

BM Caterers in Canary Wharf is seeking an experienced Sous Chef to support the kitchen operation and deliver exceptional food daily.

This role offers leadership by example, working with the Head Chef to bring creativity, consistency and energy to the kitchen while mentoring junior team members.

You will help manage day-to-day running, menu planning, food safety and standards, and step up in the Head Chef’s absence when needed.

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