Permanent

Sous Chef

H&C Solutions

London, SW1H 0DB

Competitive

Posted: 18 September 2026 (Yesterday)

Closing date: 17 October 2026

Ref: J0B-5965

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About the Role

This Sous Chef position in London offers a permanent contract with a competitive salary of £45,000 per annum plus bonuses. Based near London Bridge Station, the role sits within an award-winning neighbourhood restaurant serving modern European cuisine. The kitchen brigade exceeds seven chefs across main and pastry sections. Working 48 hours weekly, the latest finish is 11pm, and Mondays are closed. Average covers reach 20 at lunch and 60 in the evening. Key skills include fine dining preparation, contemporary Mediterranean cooking, quality-led service, and supervising junior staff. The Sous Chef supports senior management in maintaining exacting standards across a 60-cover intimate setting.

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Our client is an award-winning neighbourhood restaurant, serving high quality modern European dishes, using the very latest equipment and cooking techniques. They have an intimate set up andndash; only 60 seats - and guests are spoilt for choice with a selection of authentic, delicious highly presented a la carte dishes. The is strong emphasis on quality led service and are fortunate to have a super supportive management team.

Sous Chef benefits:

Junior Sous Chef or Sous Chef
60 Cover Fine Dining Restaurant
Contemporary Mediterranean cuisine
7+ chefs across main kitchen andamp; pastry
London Bridge Station
andpound;45,000 per annum + bonuses
48 hours per week
Latest finish is 11pm
MONDAYS CLOSED
Average covers 20 for lunch 60 dinner
Amazing state of the art spacious and fully air-conditioned kitchen
This role would suit a strong Senior CDP/Jnr Sous stepping up!

Junior Sous Chef requirements:

A highly competent, passionate and professional Sous Chef!
A Sous Chef that is capable of running a small fine dining restaurant under the close mentorship of a group head chef.
A Sous Chef with a solid culinary background and works well, training a small culinary team.

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