Summary
DAILY SOUS/SECOND CHEF
LONDON
ESSENTIAL REQUIREMENTS: Certified completion of a catering college or City & Guilds Level 3 NVQ in Professional Cookery, minimum five years’ experience in a high-quality dining environment, Health & Safety qualification. Experience with fine dining in a private household. Applicants must have the legal right to work in the UK.
Wonderful opportunity for an experienced sous/second chef for a private residence in Central London. This position demands the utmost professionalism, discretion, and commitment to excellence. You will play a vital role in the day-to-day culinary operations, reporting directly to the Head Chef.
Key Responsibilities
· Prepare, cook, and present all meals for the principal, family, and guests to the highest culinary and presentation standards.
· Collaborate with the Head Chef and House Manager to design menus for daily meals and events using seasonal ingredients.
· Maintain a safe, hygienic, and well-organised kitchen environment; ensure compliance with health and safety standards.
· Oversee food storage, rotation, and ordering to maintain stock levels efficiently while minimizing waste.
· Assist with supervision, training, and scheduling of kitchen staff; promote teamwork and high performance.
· Act as Head Chef during absences, ensuring seamless kitchen operations and consistent standards.
· Maintain open communication with the principal’s household staff, Head Chef, and House Manager.
· Assist with financial administration such as petty cash, food costing, and stock-taking.
· Comply with all health and safety regulations, maintaining first aid awareness and recording incidents appropriately.
You will work closely with a small, full-time kitchen team of two, supplemented by up to ten part-time staff during larger events. The position requires a combination of independent judgment, creativity, and coordination with the Head Chef and House Manager.
It is essential that you have excellent interpersonal and communication skills, both written and verbal. A proven ability to lead and motivate a small kitchen team, maintaining calm and control under pressure, strong organisational skills and attention to detail, basic bookkeeping and proficiency with Microsoft Word and Excel.
The successful candidate will be adaptable, professional, and discreet, with a passion for culinary excellence. The role requires initiative, flexibility, creativity, and the ability to perform with precision and grace under pressure. Salary £55-65k gross per annum, depending on experience. Applicants must have the legal right to work in the UK. (HU4355)
