Sous Chef - MEAA - London

Chef & Cook; Greater London; On-site; GBP 32,000 - 42,000; Full time

Job summary

Chef & Cook is seeking a reliable Sous Chef to help lead the kitchen team alongside the Head Chef and management. You will deliver consistently high-quality food, maintain cleanliness, and uphold food safety standards while supporting and developing the kitchen staff.

You will oversee service flow, coordinate with the service team, and assist with rota planning and stock control. The role requires leadership, clear communication, and a calm approach during busy periods and weekends.

Qualifications

• Previous experience as a Sous Chef or Senior Chef de Partie ready to take the next step.
• Strong practical cooking ability and experience delivering consistent food during busy service.
• Sound understanding of food hygiene, safe storage and allergen management.
• Leadership experience to organise a team and support colleagues under pressure.

Responsibilities

• Food preparation and service: prepare, cook and present dishes to standards; organise mise en place and ensure sections stocked before service; oversee service flow and check dishes.
• Front-of-house communication: coordinate with service team on timings, dietary requirements and customer feedback.
• Menu development: assist Head Chef with specials and recipe improvements.
• Team leadership: lead kitchen in Head Chef's absence; train and appraise staff; allocate tasks and maintain standards.
• Stock and cost control: monitor stock levels; manage storage and rotation; record wastage and assist with stock takes.
• Food safety and kitchen standards: follow food safety procedures; manage allergen controls; keep work areas clean; perform opening/closing checks.

Skills

Team leadership

Cooking skills

Food safety knowledge

Stock management

Waste reduction

Reliability

Availability

Attention to detail

Commercial awareness

Education

Relevant professional cookery and food safety qualifications

Job description

We are looking for a reliable, hands-on Sous Chef to help lead our kitchen team. Working closely with the Head Chef and restaurant management, you will help deliver consistently high-quality food, keep service running smoothly, and maintain excellent standards of cleanliness, organisation and food safety. You will lead by example, support and develop the kitchen team, and take charge of the kitchen when the Head Chef is absent. This role suits someone who takes pride in their cooking, communicates clearly and remains calm during busy service.

Key responsibilities

• Food preparation and service
  • Food quality: Prepare, cook and present dishes consistently, following agreed recipes, portion sizes and presentation standards.
  • Service preparation: Organise mise en place and ensure each section is stocked and ready before service.
  • Kitchen coordination: Oversee sections during service, manage ticket flow and check dishes before they leave the kitchen.
  • Front-of-house communication: Work closely with the service team on order timings, dietary requirements, availability and customer feedback.
  • Menu development: Support the Head Chef with specials, recipe development and improvements to preparation methods.
• Team leadership
  • Shift leadership: Lead the kitchen in the Head Chef's absence, allocating tasks and maintaining standards throughout the shift.
  • Training: Support new and existing team members with recipes, equipment use, safe working practices and service expectations.
  • Performance: Give clear direction and constructive feedback, addressing concerns promptly with the Head Chef or management.
  • Teamwork: Promote a respectful, professional kitchen environment and help wherever needed during busy periods.
  • Staffing: Assist with rotas and section allocation, helping match staffing levels to expected business demand.
• Stock and cost control
  • Stock management: Monitor stock levels, support ordering and check deliveries for quality, quantity and condition.
  • Storage and rotation: Ensure ingredients are stored correctly, labelled, dated and rotated to minimise spoilage.
  • Portion control: Follow agreed yields and portion sizes to maintain consistency and protect food margins.
  • Waste reduction: Keep preparation levels in line with expected trade, record waste and identify opportunities to reduce avoidable losses.
  • Stocktakes: Assist with regular stock counts and report shortages, discrepancies or supplier issues.
• Food safety and kitchen standards
  • Food safety: Follow the restaurant's food safety procedures and ensure required checks and records are completed accurately.
  • Allergen controls: Follow agreed allergen procedures, prevent cross-contact and never guess when responding to an allergen query.
  • Cleaning: Maintain cleaning schedules and ensure workstations, equipment and storage areas are kept clean and organised.
  • Safe working: Ensure equipment is used correctly and report faults, hazards or maintenance needs promptly.
  • Opening and closing: Complete kitchen checks and handovers, leaving the kitchen safe and ready for the next shift.
• Kitchen experience: Previous experience as a Sous Chef, Junior Sous Chef or experienced Chef de Partie ready to take the next step.
• Cooking skills: Strong practical cooking ability and experience delivering consistent food during busy service.
• Leadership: Ability to organise a team, communicate expectations and support colleagues under pressure.
• Food safety knowledge: A sound understanding of food hygiene, safe storage and allergen management.
• Commercial awareness: Understanding of portion control, stock rotation and waste reduction.
• Reliability: Good timekeeping, attention to detail and a professional approach.
• Availability: Willingness to work the agreed shift pattern, including evenings and weekends.

Desirable experience

• Similar restaurant background: Experience working with Mediterrenean or in a kitchen with similar service volumes.

Qualifications:

• Relevant professional cookery and food safety qualifications.

Kitchen administration:

• Experience with ordering, stocktaking, recipe costing or rota planning.