111 Best sous chef Jobs in Greenford (May 2026)

We are looking for a skilled and organised Sous Chef to support the Head Chef in delivering consistently high-quality food and kitchen operations. The Sous Chef plays a key leadership role within the kitchen, helping manage daily service, maintaining food quality and hygiene standards, supporting junior team members and ensuring efficient preparation and execution across all areas of production. Key Responsibilities: • Support the Head Chef with day-to-day kitchen operations, • Oversee food preparation and service to ensure consistency and quality, • Maintain high standards of food hygiene, health and safety, • Assist with stock control, ordering and supplier management, • Help manage kitchen scheduling and team organisation, • Train, mentor and support junior chefs and kitchen assistants, • Ensure allergen procedures and food safety standards are followed at all times, • Contribute to menu development and seasonal dish planning, • Monitor waste and support cost control initiatives, • Step into leadership responsibilities in the Head Chef's absence Requirements: • Previous experience as a Sous Chef or strong experience as a Senior Chef de Partie, • Strong knowledge of food safety and kitchen operations, • Ability to lead calmly and effectively in a fast-paced environment, • Excellent organisational and communication skills, • Passion for high-quality ingredients and consistent execution, • Flexible, reliable and team-oriented attitude Desirable: • Experience in high-volume workplace catering, contract catering or events, • Knowledge of nutrition, allergens and dietary requirements, • Food safety certification 9 hours shifts between 6am - 7pm The offered salary is £42.5k per year for a 45-hour work week.

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The Belvedere Bar Ltd

Part time weekend Sous Chef wanted for a pub in Kensal Green, £15-16.50 depending on experience.

Location: South West London (SW13), SW13 Salary: From £40,000 to £42,000 per annum A fantastic opportunity has arisen for a talented Sous Chef to join a refined neighbourhood restaurant in West London. Backed by a Michelin-starred chef, this venue delivers elevated, ingredient-led cooking in a relaxed yet elegant setting. The kitchen champions exceptional British produce and an ethos of transforming outstanding ingredients into generous, flavour-driven dishes Sous Chef Benefits: • £40,000 per annum, • Work directly under a Michelin-starred chef, • Access to exceptional produce and suppliers, • Training in menu development, GP management, HACCP and kitchen administration, • 10-minute walk from local transport links in SW London, • 10am starts, 9:30pm finishes — around 45 hours per week, • Supportive, close-knit kitchen team, • Modern, fully equipped kitchen, • 35 covers per service (maximum), • Pension and bonus schemes, • Meals and uniform provided Sous Chef Requirements: • A reliable, professional and creative chef confident across all sections, • Strong background in reputable fine dining or high-end restaurants, • Experience running multiple sections and supporting senior leadership, • Thrives in a small, focused team and performs well under pressure, • Passionate about produce-driven cooking and continuous development

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Npace Recruitment ltd

🍽️ Chef de Partie Vacancies – 5★ Hotels | South East London Npace Recruitment is currently recruiting experienced chefs de partie for a range of prestigious 5-star hotels across South East London. 💷 Pay & Benefits • £15.90 per hour, • Holiday Pay, • TRONC included, • Immediate start available 🔹 Key Responsibilities • Prepare, cook, and present high-quality dishes within your section, • Support the Sous Chef and Head Chef with daily kitchen operations, • Maintain high standards of hygiene, health, and safety, • Manage stock levels and minimise food wastage, • Supervise junior kitchen staff when required, • Ensure consistency and quality in food preparation, • Work efficiently in a fast-paced kitchen environment 🔹 Requirements • Previous experience as a Chef de Partie in hotels or fine dining restaurants, • Strong knowledge of food hygiene and kitchen operations, • Ability to work well under pressure and as part of a team, • Passion for cooking with strong attention to detail, • Flexibility to work shifts, weekends, and public holidays ✅ Immediate Start Available Suitable candidates can start immediately. 📩 Apply Now – Npace Recruitment Ltd

Location: West London (W6), W6 Salary: From £50,000 to £55,000 per annum Our client is an exquisite 130 cover restaurant based within an affluent neighbourhood area within West London. The restaurant offers a modern British menu, utilising the very best of locally sourced British produce. The entire team are super passionate and very professional - elevating smart casual to another level! You can expect great career development within this hugely successful operation. Sous Chef benefits: • Great opportunities to grow within a multisite company., • £50,000 to £55,000 per annum, • 50/60 lunch and 100+ for dinner, • Using the very best British produce available., • 18+ within main kitchen and pastry, • Hammersmith, 5-minute walk from the station, • 48 hours per week Senior Sous Chef Requirements: • A highly driven and reliable Senior Sous Chef with strong experience working in high-volume kitchens, ideally with a background in modern British cuisine., • A stable and proven employment history, demonstrating commitment, professionalism, and consistency at senior level., • Previous experience within an AA-rated restaurant is highly desirable and will be viewed favourably., • The ideal Senior Sous Chef must have good access to West London and be able to commute reliably for early starts, late finishes, and split shifts when required.

Looking for an experienced chef to help run this busy French restaurant, you must have worked with fresh ingredients we offer good working conditions with excellent salary

We are looking for a passionate and reliable Chef de Partie to join our kitchen team at Pasta Remoli – Ealing Broadway. This is a great opportunity to work in a fast-paced Italian restaurant with fresh pasta and high-quality ingredients. Position: Chef de Partie Location: Ealing Broadway, London Salary: £13.00 – £14.00 per hour (depending on experience) Job Type: Full-time Responsibilities: • Prepare and cook dishes following our recipe and quality standards, • Maintain high standards of food hygiene and cleanliness, • Work as part of a team during busy services, • Support the Head Chef and Sous Chef in daily kitchen operations, • Ensure consistency and quality in every dish served Requirements: • Previous experience as a Chef de Partie or strong Commis Chef ready to step up, • Ability to work in a fast-paced kitchen, • Good understanding of food hygiene and kitchen organisation, • Positive attitude and strong teamwork What we offer: • Competitive hourly pay (£13–£14 depending on experience), • Staff meals during shifts, • Opportunities to grow within the company, • Friendly and supportive team environment If you are passionate about food and want to be part of our team, we would love to hear from you.

Richmond, Richmond upon Thames

Job Advertisement – Chef de Partie A truly unique opportunity is opening within our multi-award-winning pizza restaurant, with an exciting and ambitious new project on the horizon. We are searching for the right person to join a team unlike any other in the city — a group of highly skilled professionals driven by passion, creativity, and excellence. As Chef de Partie and Sous Chef you will play a key role in the preparation of sauces and garnishes and serving food for both the main kitchen and the restaurant’s special testing menu. The position offers 40-45 hours per week, with strong respect for work–life balance and a culture built on solid work ethic, professionalism, and dedication. We are seeking someone who demonstrates: Excellent organisational skills and discipline A strong desire to learn, grow, and contribute within a young yet highly successful team Independence in their role, working under the guidance of the Chef Patron and senior team Genuine passion for the craft and deep respect for ingredients and quality This is a rare opportunity to become part of a highly ambitious project and work side by side with top professionals in the industry. If you are ready to take a meaningful step forward in your career, we want to hear from you. Are you ready to make the leap? Apply now. CV and cover letter required.

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Fuller Smith & Turner PLC

Key Duties and Responsibilities: Section Management: Overseeing a specific station (e.g., larder, saucier, pastry) to ensure all food is cooked to specification and served efficiently during service. Food Preparation & Quality: Preparing, cooking, and presenting dishes, ensuring all food meets company standards for taste and presentation. Supervision & Training: Mentoring and instructing Commis Chefs or Demi-Chef de Parties working within their section. Mise en Place: Preparing all necessary ingredients, tools, and equipment before service starts. Health & Safety Compliance: Ensuring strict adherence to food safety, hygiene regulations, temperature checks, and cleanliness standards in their area. Stock & Waste Control: Managing inventory for their station, including ordering, stock rotation, and minimizing food waste. Menu Development: Assisting Head/Sous Chefs in developing new menu items and recipes.

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Genuine restaurants limited

Role Purpose The Chef de Partie is responsible for delivering consistent food quality within a designated section, supporting the smooth running of the kitchen through strong preparation, organisation and teamwork. This role focuses on developing technical skills, building confidence and maintaining high standards, while contributing positively to the overall kitchen environment. The CDP plays a key role in ensuring that service runs efficiently and that guests receive a quality product every time. The “C” Principles The CDP lives and promotes the following values at all times: Collaboration • Cooperation • Communication • Cohesion • Consideration • Consistency Reports to Senior CDP / Junior Sous Chef / Senior Sous Chef / Head Chef Leadership Style & Core Behaviours A successful CDP consistently demonstrates: • Reliability – consistently delivers what is expected, • Willingness to learn – develops skills through feedback and experience, • Attention to detail – maintains standards in food and preparation, • Organisation – keeps their section clean and ready, • Positive attitude – contributes to a supportive team environment, • Resilience – performs effectively under pressure Key Responsibilities Section Responsibilities & Execution • Work within a designated section to support prep and service, • Follow direction from Senior CDP and Sous Chefs, • Ensure readiness for service through preparation and organisation, • Assist in maintaining smooth and efficient service flow Food Preparation & Quality • Prepare and cook food according to company recipes and standards, • Maintain consistency in portioning, cooking and presentation, • Ensure all dishes meet quality expectations before leaving the kitchen, • Follow instructions and specifications accurately Organisation & Kitchen Discipline • Maintain a clean, organised and well-stocked section, • Follow correct food storage, labelling and rotation procedures, • Support stock control and waste reduction practices, • Keep work areas tidy throughout service Compliance & Safety • Follow all food safety and health & safety procedures, • Maintain allergen awareness and correct communication, • Complete required checklists and records as directed, • Maintain high personal hygiene standards Teamwork & Communication • Communicate clearly with team members during prep and service, • Support colleagues and contribute to a positive working environment, • Ask for help or clarification when needed, • Follow instructions and feedback constructively What Success Looks Like in This Role • Consistent and reliable performance during prep and service, • Strong development of skills and confidence, • High standards of cleanliness, organisation and food quality, • Positive contribution to team culture, • Readiness to progress to Senior CDP

We are looking for a Head Chef to join our busy Pho restaurant in Westfield Shepherds Bush. Our kitchen has a wonderful team of chefs who work very hard and are great at what they do, so it's important we find the right Head Chef who is going to be supportive, friendly and hands-on, always ready to help in the different sections of the kitchen. ++Salary offer of up to £49,000 includes earnings received through tronc.++ ++And on top of that, a bonus reward of up to £6,000! ++ Who and what is Pho? We are named after Vietnams famous noodle soup- PHỞ. A rich bowl of broth, rice noodle and plenty of meat (or veggies)! But we also have more amazing things to offer in our menu... Here are some examples of some of the many fresh dishes we cook and serve everyday: • Freshly handmade spring & summer rolls, • Homemade pork & lemongrass meatballs, • Crunchy, fresh and flavoursome salads, • Delicious rich curries, • Wok-fried noodles topped with meat, tofu or more healthy vegetables We have grown into a nationwide business, with our teams bringing our fresh food and fantastic service to cities and towns all over the country, building a steady following of 'Pho-natics' wherever we go! What Pho can offer you! • Free fresh meals at work, • 50% off all food and drink when dining in our restaurants, for you and up to 5 friends!, • Get paid every 2 weeks! Or..., • ... Get paid quicker with our Wagestream, • We love to work hard and play even harder at our awesome annual parties!, • Earn more money if your friends join us (£100-£1000 extra for each friend), • Confidential Employer Assistance Program, to support you with any troubles you may be facing., • Company pension, • Amazing training during your first few weeks and beyond, • A nice Bonus! Of up to £6,000 a year! What Pho is looking for: • Hands on chefs who are passionate about cooking fresh, vibrant and flavoursome food., • Head Chef with minimum x2 years' in role., • Experience managing a team of chefs. In Pho we have wok chefs, lines chefs and sous chefs to support you., • Strong knowledge in food safety and managing compliance within health and safety regulations, • Experience controlling stock and par levels through mindful ordering., • Comfortable using different systems as part of your day-to-day. E.g. Acquire for stock ordering. |---------| | #INDHGH |

Location: Kew Village Start Date: Immediately Salary: Competitive, based on experience About Us: A fresh culinary chapter is beginning in the heart of Kew. We are an ambitious new opening focusing on a vibrant brunch service by day and a sophisticated small plates menu by night. Our mission is to blend artisanal ingredients with creative flair in a high-energy, beautiful space. We are building our founding kitchen team from the ground up and are looking for passionate, forward-thinking chefs who want to make their mark on the Richmond food scene. The Roles: We are recruiting for all levels, including Head Chef, Sous Chefs, Junior Sous, CDPs, and Commis Chefs. Whether you are an experienced leader ready to run the pass or a rising talent, you will play a vital role in launching this new concept. You will work in a collaborative environment where creativity is encouraged, and the standards are high. Key Responsibilities (Role Dependent): -Head Chef: Lead the kitchen launch, design seasonal menus, manage GP margins, and mentor the full brigade. -Sous Chef: Support the Head Chef in daily operations, kitchen management, and team leadership. -All Levels: Prepare and present innovative brunch dishes and refined small plates to a consistently high standard. -Operational Excellence: Maintain rigorous hygiene, food safety, and HACCP compliance. -Stock & Prep: Manage fresh produce and daily prep lists to ensure zero waste and peak quality. -Collaboration: Work as a cohesive unit to deliver a seamless guest experience during high-volume services. Requirements • Proven experience in a fast-paced kitchen (specific role requirements depending on level)., • A genuine passion for modern brunch culture and contemporary small plates., • Strong organisational skills and a "can-do" attitude essential for a new opening., • Ability to remain calm and professional under pressure., • Local to Kew or surrounding areas is highly preferred., • Valid Food Hygiene certification., • Why Join Us?, • Growth: Be part of a brand-new launch—see your influence on the menu and culture from Day 1., • Progression: We prioritise internal promotion as we grow., • Environment: A supportive, professional, and dynamic workplace that values creative input., • Balance: Competitive pay and a focus on building a sustainable team culture.

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