CLAP London is a vibrant Japanese restaurant and late-night destination in the heart of Knightsbridge, bringing together exceptional Japanese cuisine, cocktails, music and entertainment in a high-energy luxury setting. We are looking for an experienced and passionate Sous Chef to join our kitchen leadership team and support the Head Chef in delivering consistently exceptional food, maintaining high standards and ensuring a smooth and efficient kitchen operation. Support the Head Chef in the day-to-day management and operation of the kitchen Take responsibility for the kitchen in the absence of the Head Chef Lead and motivate the kitchen team during service, ensuring a smooth and efficient operation Ensure all dishes are prepared and presented consistently to CLAP London standards Monitor food quality, portion control, presentation and consistency throughout service Oversee mise en place and ensure all sections are fully prepared before service Coordinate effectively with the front-of-house team to ensure smooth service Support the Head Chef with menu development, seasonal changes and new dishes Assist with recipe development, menu specifications and maintaining kitchen standards Train, coach and develop Chef de Parties, Commis Chefs and junior kitchen team members Delegate tasks effectively and ensure all team members understand their responsibilities Monitor kitchen performance and provide feedback to the Head Chef Assist with stock management, ordering, deliveries and regular stock takes Monitor food costs, portion control and wastage to support the achievement of financial targets Ensure all ingredients are correctly stored, labelled, dated and rotated using FIFO procedures Maintain excellent standards of cleanliness and organisation throughout the kitchen Ensure all food safety, hygiene and health & safety procedures are followed at all times Ensure HACCP and company food safety procedures are maintained Support recruitment, onboarding and training of new kitchen team members when required Manage kitchen staffing and rotas in conjunction with the Head Chef and management team Assist with opening and closing procedures and ensure all kitchen checks are completed Handle operational issues quickly and effectively during service Maintain strong communication with the wider management team Support private events, special occasions and high-volume services Continuously look for ways to improve kitchen efficiency, quality and team performance Proven experience as a Sous Chef or in a strong senior kitchen role Experience within a premium, high-volume restaurant environment Experience with Japanese or Asian cuisine is an advantage but not essential Strong technical cooking skills and excellent knowledge of kitchen operations Proven ability to lead, motivate and develop a kitchen team Strong understanding of food safety, hygiene and HACCP procedures Good commercial awareness, including food costs, stock control and wastage Excellent organisational and time-management skills Strong communication skills and the ability to work effectively with both kitchen and front-of-house teams A genuine passion for food, quality and hospitality High standards of cleanliness, organisation and attention to detail The ability to remain calm and make effective decisions under pressure A hands-on approach and willingness to lead by example A positive, professional and team-focused attitude Flexibility to work evenings, weekends and bank holidays Proof of eligibility to work in the United Kingdom Wagestream – early wage access Free staff meals during shifts Staff discounts Birthday off Additional holiday entitlement after 2 years' service Refer-a-friend bonus Rotas published at least 2 weeks in advance Annual Employee of the Year award Excellent career progression Ongoing training and development The opportunity to work within a growing international hospitality group TPBN1_UKCT
