DAILY SOUS/SECOND CHEF – LONDON

Overview

An exceptional opportunity is available for a skilled Sous / Second Chef to join a private residence in London. Working closely with the Head Chef, this role is suited to a polished culinary professional who thrives in a high-end private household and is committed to delivering consistently refined dining experiences.

You will be part of a small, dedicated kitchen team, supporting both daily family dining and larger-scale entertaining.

Key Responsibilities

• Prepare, cook, and present meals for the principal, family, and guests to the highest standards
• Collaborate with the Head Chef and House Manager on seasonal menu planning
• Maintain a clean, organized, and compliant kitchen environment
• Manage food storage, rotation, and ordering while minimizing waste
• Support the supervision, training, and scheduling of kitchen staff
• Step in as Acting Head Chef when required, ensuring continuity of standards
• Communicate effectively with household staff and management
• Assist with administrative tasks such as food costing, stock-taking, and petty cash
• Ensure adherence to all health and safety regulations, including incident reporting

Team Structure

• Core team of 2 full-time chefs
• Up to 10 additional part-time staff during events

Candidate Profile

• Professional, discreet, and highly organized
• Strong leadership ability with a calm, composed presence under pressure
• Detail-oriented with excellent time management
• Confident communicator with both kitchen and household teams
• Creative, adaptable, and committed to culinary excellence

Requirements

• Formal culinary training (Catering College or City & Guilds Level 3 NVQ in Professional Cookery)
• Minimum 5 years’ experience in high-quality dining environments
• Prior experience in fine dining private households
• Health & Safety qualification
• Strong organizational and administrative skills
• Proficiency with Microsoft Word and Excel
• Ability to lead and motivate a small team

Compensation

• £55,000–£65,000 gross per annum (DOE)

This is a standout role for a refined Sous Chef ready to operate at the highest level of private service, with strong exposure to both daily dining and sophisticated events.