Senior Sous Chef

Welcome to Richoux: a patisserie & restaurant serving an all day menu of French classic & international favourites-inspired by the golden age of Parisian cafe culture. With roots dating back to 1909 the brand is set to be re-born and enter a new chapter: new outputs are opening throughout London (Regent St & Tower Bridge) with further outpost due to open in 2026 across the UAE from Dubai to KSA.

From breakfast to dinner, our offering is elevated yet unpretentious, built around quality, provenance and attention to detail. With signature features like the patisserie trolley and tableside preparations, Richoux offers a distinct and welcoming dining experience - a refined yet relaxed destination for locals, travellers, shoppers and business guests alike.

POSITION OVERVIEW

The Senior Sous Chef supports the Head Chef in all kitchen management duties and leads daily operations. A role model to junior chefs, the Senior Sous drives consistency, efficiency, and a nurturing culture that encourages learning and collaboration.

GUEST EXPERIENCE:

• Maintain a high standard of food quality that enhances the guest experience.
• Liaise with FOH to ensure smooth service and guest satisfaction.
• Support kitchen interaction with guests during special services or events.
• Take ownership of dishes leaving the pass when leading the line.

OPERATIONS:

• Supervise kitchen operations and deputise for the Head Chef when needed.
• Oversee food preparation, quality control, and compliance with hygiene standards.
• Manage stock rotation, supplier deliveries, and daily ordering.
• Ensure cleanliness, organisation, and HACCP logs are maintained.

PEOPLE:

• Coach and lead junior chefs with clear expectations and positive reinforcement.
• Assist in training sessions and performance appraisals.
• Help coordinate rotas and cover across prep, service, and cleaning tasks.
• Create an environment that fosters development and accountability.

FINANCIAL MANAGEMENT:

• Monitor kitchen performance KPIs including food waste and efficiency.
• Support cost control through portioning and accurate prep.
• Assist with inventory control and stocktake accuracy.
• Recommend efficiencies and improvements to improve margins.

BRAND GUARDIANSHIP:

• Ensure consistent execution of Richoux dishes and kitchen brand standards.
• Maintain visual and procedural consistency in kitchen practices.
• Reinforce Richoux kitchen culture and attention to detail.
• Assist with training chefs on seasonal updates and specials.

REQUIREMENTS

• Experience as Sous Chef or Senior Chef de Partie in a premium kitchen.
• Strong leadership, training, and kitchen coordination abilities.
• Passion for culinary excellence and guest satisfaction.

CORE COMPETENCIES:

• Guest Focus: Deliver consistent quality that enhances the dining experience.
• Kitchen Management: Execute consistent operations across all sections.
• Mentorship: Guide junior chefs through training and positive feedback.
• Quality Control: Uphold high culinary and safety standards.
• Problem Solving: Respond quickly to service challenges and operational needs.

WHAT WE OFFER:

• Structured pathway to Head Chef role.
• Recognition for creativity and leadership.
• Supportive, values-driven environment.