Senior Sous Chef

Steeped in history and situated in the heart of Belgravia, The Pembroke stands apart as a unique club for Londoners. From the spirit of our members to the splendour of our events, we are a home for eclectic and excellent living. A place to eat, drink, dance and meet, The Pembroke opens its doors to those who wish to fill their world with the finest experiences, from cocktails to culture, billiards to business.

As part of our premium culinary offering, The Pembroke features multiple restaurants showcasing vibrant flavours, seasonal produce and elevated dining. The kitchen department will support four distinct restaurants and an events output, so there is opportunity to learn a variety of cuisines, and the ability to move within the restaurant teams.

ROLE OVERVIEW

To support the continued excellence of our culinary programme, we are seeking talented individuals to contribute to our world‑class kitchen team. The Senior Sous Chef will support the Head Chefs in overseeing the daily operations of the restaurants, events and basement kitchen at The Pembroke. This role involves supervising food preparation, leading sections during service, ensuring exceptional culinary standards, and deputising the Head Chef when required. The Sous Chef contributes to menu development, team training and performance, and helps maintain a culture of excellence, efficiency, and creativity.

RESPONSIBILITIES

• Assist the Head Chef in developing innovative, seasonal menus aligned with the club’s culinary philosophy and members’ preferences.
• Ensure all dishes meet exacting standards for flavour, presentation and consistency across all services.
• Lead sections during service, coordinating timing, pass control and communication with front‑of‑house.
• Coach, mentor and develop junior chefs, supporting clear section standards, mise en place systems and best practice.
• Oversee day‑to‑day prep lists, station setup, and break down; ensure accurate labelling and storage.
• Monitor stock levels; manage ordering, deliveries, and stock rotation (FIFO) to minimise waste.
• Support food cost targets through portion control, yield management and smart procurement.
• Maintain strict hygiene and safety standards; ensure full compliance with HACCP and COSHH.
• Uphold kitchen cleanliness, equipment care and maintenance reporting.
• Act as duty leader in the Head Chef’s absence, making operational decisions to protect service quality.

Senior Sous Chef — Events Food Oversight

• Support the Executive Chef and Head Chef in developing and refining bespoke event menus tailored to members’ needs and the club’s standards.
• Oversee day‑to‑day culinary preparation for events, ensuring dishes are executed to the expected quality and presentation levels.
• Coordinate with the events team to organise prep schedules, allocate tasks and ensure smooth service throughout all functions and private events.
• Ensure all event dishes are delivered on time, presented consistently and adapted where needed to meet guest dietary requirements.
• Act as the primary kitchen lead during events when required, maintaining strong communication between kitchen and front‑of‑house to guarantee seamless execution.

REQUIREMENTS

• 3–5 years’ experience in high‑end restaurants, luxury hotels or private members’ clubs.
• Previous experience as Sous Chef essential.
• Proficiency in Mediterranean techniques and flavour profiles; confident across hot, cold and pastry support.
• Proven team leadership with calm service management and clear communication.
• Sound understanding of food cost control, waste reduction and inventory practices.
• Up‑to‑date knowledge of HACCP, COSHH and allergen management.
• Exceptional attention to detail, organization and time management.

WHAT WE OFFER

• Best‑in‑class salary.
• Family meal on shift.
• Industry‑leading Learning.