Sous Chef: Lead Kitchen Ops & Menu Innovation

Klarent Hospitality Limited; Greater London; On-site; GBP 26,000 - 36,000; Full time

Benefits offered by this job

Discounts on food and drink

Accommodation discounts

Learning and progression opportunities

Employee Assistance Program

Leisure club access

Long service awards

Recognition awards

Refer a Friend bonus

Annual social events

Free parking

Staff meals on duty

Uniform provided

Job summary

Klarent Hospitality Limited is seeking a talented Sous Chef to join our busy hotel kitchen. You will support the Executive Chef, lead the kitchen brigade, train junior staff and ensure high standards of food preparation and presentation.

You will contribute to menu planning, monitor food costs, maintain hygiene, and work varied shifts including weekends. The ideal candidate holds a culinary qualification or equivalent, demonstrates superb leadership, creativity and passion for hospitality.

Qualifications

• Culinary qualification or equivalent experience
• Excellent leadership and team management skills
• Creative and passionate
• Solid understanding of kitchen operations, food costing, and hygiene standards
• Availability to work various shifts including weekends

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations
• Supervise and train junior kitchen staff
• Ensure compliance with food safety and hygiene standards
• Contribute to menu planning and innovation
• Oversee food preparation and presentation to high standards
• Maintain inventory and manage food costs effectively
• Manage the kitchen brigade to maintain a smooth service

Skills

Excellent leadership

Creative

Passionate

Kitchen operations understanding

Food costing

Hygiene standards

Availability on weekends

Education

Culinary qualification or equivalent experience

Job description

Klarent Hospitality Limited is seeking a talented Sous Chef to join our busy hotel kitchen. You will support the Executive Chef, lead the kitchen brigade, train junior staff and ensure high standards of food preparation and presentation.

You will contribute to menu planning, monitor food costs, maintain hygiene, and work varied shifts including weekends. The ideal candidate holds a culinary qualification or equivalent, demonstrates superb leadership, creativity and passion for hospitality.