Sous Chef


Company:	Alpha Resource Consulting Ltd
Hours:	Full-time
Location:	London
Working pattern:	Field-based
Job type:	Temporary
Posting date:	29 Oct 2026
Closing date:	28 Nov 2026

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Summary

The Sous Chef is a bridge between the section and the senior kitchen leadership — operationally hands-on, but with a wider view of how the kitchen runs as a whole. You'll support the Sous Chef and Head Chef in the day-to-day management of the kitchen, helping to drive standards, develop the

team and ensure every service runs smoothly.

This is a daytime-led kitchen with a strong identity: produce-led, world-inspired and built around a genuine love of food. We're looking for someone with solid technical foundations who is ready to take on more responsibility and grow into a full Sous Chef role.

Essential requirements

Key Responsibilities Kitchen Leadership & Operations Support the Sous Chef and Head Chef in the daily running of the kitchen across all service periods. Take charge of the kitchen in the absence of senior chefs, managing the pass and coordinating the team. Oversee section readiness across the kitchen, ensuring all areas are properly prepped and organised before service. Drive pace, quality and communication during peak brunch and lunch periods. Ensure smooth execution across daytime service and occasional private evening events. Culinary Standards & Consistency Maintain and uphold Friends of Ours food standards across every section, not just your own. Monitor dishes leaving the pass for consistency in portioning, presentation and flavour. Actively contribute to menu development, seasonal specials and new dish ideas alongside senior chefs. Adapt and problem-solve during service to maintain quality under pressure. Team Development & Culture Play a hands-on role in training, mentoring and developing CDPs, commis and kitchen staff. Help embed a positive, professional and high-performance kitchen culture. Support onboarding of new kitchen team members and contribute to ongoing training. Act as a calm, reliable presence that the wider team can look to during busy service. Quality, Hygiene & Safety Enforce HACCP and food safety standards across the entire kitchen, not just your section. Ensure cleaning schedules are followed and that all team members maintain hygiene standards. Take accountability for the overall cleanliness and organisation of the kitchen environment. Report and escalate any maintenance or safety issues promptly. Stock, Cost & Waste Support the Sous Chef with ordering, stock management and cost control across the kitchen. Monitor waste, enforce FIFO and uphold portion control standards across all sections. Assist with stocktakes and contribute to a culture of careful, cost-conscious cooking. Sustainability & Product Focus Champion seasonal and responsibly sourced ingredients across all sections. Embed low-waste cooking practices as part of the kitchen's everyday culture. Bring enthusiasm and fresh ideas to ongoing sustainability initiatives. Profile & Experience Essential Proven experience as a Senior Chef de Partie or Sous Chef in a quality, high-volume kitchen. Confident running a section independently and stepping up to manage the kitchen when required. Strong technical cooking skills with excellent food safety knowledge. A natural leader — calm under pressure, clear in communication and positive in approach. Highly Valued Experience in brunch, all-day dining or produce-led concepts. A passion for world flavours, seasonal ingredients and contemporary cooking. A track record of developing and mentoring junior team members. Clear ambition to progress into a full Sous Chef position.

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