Company Description
La Trompette is a michelin starred restaurant located in Chiswick, widely recognized for serving some of the best food in London. The restaurant focuses on delivering high-quality, seasonal cuisine in a relaxed and welcoming atmosphere. Guests enjoy a fine dining experience without the formality or high price point typically associated with top-tier London restaurants. La Trompette’s reputation is built on exceptional food, attentive service, and a strong commitment to hospitality, making it a great place for serious chefs who are serious about quality.
Role Description
The Sous Chef is a full-time, on-site role based at La Trompette in London. This position supports the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, plating, and quality control. The Sous Chef helps manage kitchen staff, coordinates service, and ensures adherence to food safety and hygiene standards. Responsibilities include contributing to menu development, maintaining stock levels, minimizing waste, and training team members. The role requires hands‑on participation during service, collaboration with front‑of‑house teams, and a consistent focus on delivering outstanding dishes.
Qualifications
- Previous experience in high-quality or fine dining kitchens as either a junior sous or senior cdp.
- Proficiency in kitchen management, including team leadership, scheduling, and workflow coordination.
- Knowledge of food safety, hygiene regulations, and best practices in a professional kitchen.
- Ability to work efficiently under pressure while maintaining high standards of presentation and consistency.
- Experience with seasonal menu planning, sourcing ingredients, and minimizing food waste.
- Effective communication skills and a collaborative approach to working with both kitchen and front‑of‑house teams.
- Flexibility to work evenings, weekends, and holidays as required by the restaurant’s service schedule.
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