We are seeking an experienced, reliable and creative Sous Chef to join a small, high‑calibre private household team. The successful candidate will support the Head Chef in delivering exceptional daily culinary service, bespoke private dining and special events. The role requires strong technical skill, excellent organisation, a calm approach under pressure and a commitment to the highest standards of food safety, presentation and hospitality.

Key Responsibilities

• Kitchen support & culinary delivery – Assist with development and delivery of seasonal, nutritionally balanced and bespoke menus. Prepare breakfasts, lunches, dinners and private event menus to consistently high standards of flavour and presentation.

• Service management – Oversee mise en place, cooking, plating and pass service in the Head Chef’s absence; ensure timely delivery of all courses and maintain portion control and quality standards throughout service.

• Private events & entertaining – Plan, coordinate and execute intimate and larger private functions, bespoke tasting menus and off‑site catering when required, paying close attention to client requirements and presentation.

• Team leadership – Supervise, train and mentor junior kitchen staff; allocate duties, maintain morale and ensure consistent standards across the team.

• Food safety & compliance – Implement and monitor adherence to food safety, hygiene and health regulations (including HACCP principles where applicable); maintain accurate records and ensure a safe, hygienic kitchen environment at all times.

• Procurement & stock control – Assist with sourcing seasonal, high‑quality ingredients, conduct stock checks, maintain inventory records and place orders in a cost‑effective manner while ensuring quality standards are met.

• Special diets & nutrition – Prepare dishes that meet allergies, religious or medical dietary requirements and bespoke nutritional plans, liaising with nutritionists or medical staff where necessary.

• Equipment & maintenance – Ensure kitchen equipment is used correctly and maintained; report faults and coordinate timely repairs to avoid service interruptions.

• Presentation & standards – Maintain the highest standards of presentation, taste and consistency appropriate to a luxury private property.

Requirements

• Professional culinary qualification with substantial proven experience in high‑end fine dining, luxury hospitality, private chef or head chef roles.

• Strong technical knowledge of modern culinary techniques, international cuisines and a clear understanding of dietary requirements (allergies, vegan, halal/ kosher awareness where applicable).

• Demonstrable experience planning and executing private events and bespoke menus to a high standard.

• Proven leadership skills with experience managing, training and motivating a small kitchen team.

• Excellent knowledge of food safety, hygiene standards and HACCP processes; relevant certifications preferred.

• Strong organisational skills, meticulous attention to detail and the ability to work independently and use initiative.

• Flexible approach to working hours, with availability for occasional early starts, evenings, weekends and events.