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Sous Chef for Michelin Star Restaurant

  • Location

    Richmond upon Thames

  • Sector:

  • Job type:


  • Salary:

    £33,000 - £35,000

  • Contact:

    Lenka Kullacova

  • Contact email:

  • Contact phone:


  • Published:

    26 days ago

  • Expiry date:


Job role: Sous Chef

Salary: £33,000 to £35,000

Location: Richmond, London 

Working hours: Wednesday (Prep Day) and Thursday to Sunday, Monday/Tuesday – Off 

Our client based in the Richmond area is looking for an experienced Sous Chef to assist with a family-owned Michelin star restaurant. This is an excellent opportunity for the right candidate to express your interest in the hospitality industry and fine dining.

The successful candidate will get the opportunity to express their love for food and show off their skills in a dynamic and high-profile environment. They will help plan and prepare all elements of the menus and deliver dishes for weddings, corporate events, and private parties as well as regular clientele.

Responsibilities and Duties

  • To oversee the cooking and assembly of dishes 

  • Assisting the Head Chef as and when needed to develop team and to ensure standards and quality are to an exceptional standard.

  • To effectively communicate with the front of house team 

  • To carry food safety checks and maintain documentation in line with legislative and best practice requirements.

  • To create new ideas for menus and food presentation in line with the style of the company and documenting recipes as appropriate. 

The successful candidate should have:

  • A real passion for hospitality, food and quality fresh ingredients. 

  • A proven track record of recruiting, developing, motivating, and retaining a kitchen team. 

  • Motivation and leadership skills to represent our client and its high-end hospitality standards. 

  • Previous experience as a Sous Chef within Michelin Star. 

  • A keen eye for detail to always ensure delivery of the standards and the highest level of food quality.

  • Exceptional communication skills - verbal and written- to ensure clear communication.

  • Ability to work under pressure, whilst maintaining a positive attitude.


  • Chef: 3 years


  • Food Hygiene level 2

Working hours:

Monday and Tuesday – Off 

Wednesday: morning prep, only dinner service 

Thursday, Friday and Saturday: mixed doubles

Sunday: only lunch service