Hospitality Sous Chef

An exciting opportunity for a highly capable Hospitality Head Chef or Senior Sous Chef to oversee a bespoke hospitality operation within a prestigious London media organisation. This is a particularly interesting role for a chef who enjoys working in a high-profile environment, delivering everything from intimate private dining to executive entertaining and larger corporate events. The operation is varied and often unpredictable, with a strong emphasis on quality, discretion, flexibility and delivering exactly what the client expects.

The Operation Hospitality caters for a senior executive and C-suite client base, with events ranging from small private dining occasions to larger corporate functions. Numbers can vary considerably, from just one guest to events of 100–200 people. The food offering includes:

• Premium canapés and finger food.
• Executive lunches and private dining.
• Three-course dinners.
• Bowl food and fork buffets.
• Bespoke menus and last-minute requests.
• Private entertaining and events at a second, separate entertainment property.

There is also a second location, which operates as a private entertainment venue. Food is prepared at the main kitchen and transported to the property, where there is an additional kitchen and butler service. Events involving the second property can attract additional overtime, paid at double time.

This is a largely standalone kitchen position, with no permanent team directly reporting into the role. You will be responsible for the day-to-day delivery of the hospitality food operation, working closely with a particularly hands-on and visible client. The client has high expectations and a very specific idea of what they want, particularly around flavour, presentation and menu innovation. Requirements can change at short notice, so the ability to remain calm, flexible and solution-focused is essential.

Responsibilities will include:

• Planning and executing bespoke hospitality menus.
• Delivering everything from individual meals to events for 200 guests.
• Preparing high-quality canapés, bowl food, buffets and formal dinners.
• Managing last-minute changes and responding positively to client requests.
• Maintaining exceptional food quality, presentation and consistency.
• Managing ordering, stock, preparation and kitchen standards.
• Coordinating food production for the second entertainment property.
• Working closely with the client and wider hospitality team.
• Supporting the retail kitchen with preparation during quieter hospitality periods.

The hospitality operation is highly seasonal and event-driven. August can be particularly quiet, while the main hospitality floor typically closes over the Christmas period, from Christmas Eve until the New Year. During quieter periods, there is the opportunity to support the retail kitchen, providing variety and continuity throughout the year.

This role would suit an accomplished Senior Sous Chef or an experienced Head Chef who is confident operating independently and delivering a genuinely personal hospitality service. You will need to demonstrate:

• Strong experience in premium corporate hospitality, private dining or high-end events.
• Excellent culinary skills and an appreciation of flavour, presentation and innovation.
• The ability to produce food to a consistently high standard, regardless of numbers.
• Confidence working directly with demanding, senior-level clients.
• A flexible, positive and responsive attitude to changing requirements.
• Excellent organisational skills and the ability to work independently.
• Absolute discretion and professionalism in a high-profile environment.