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Company Description
Chintemani King’s Road is a Mediterranean-inspired restaurant in Chelsea, London, drawing on the rich culinary heritage and symbolism of the historic Cintemani motif. The restaurant’s concept is rooted in the sun-drenched kitchens and vibrant spice markets of the Mediterranean, offering refined and authentic dishes. Guests experience a blend of tradition and modernity, with carefully crafted flavors presented in an elegant setting. The focus is on delivering unforgettable dining experiences that celebrate power, protection, and the timeless cycle of life through food.
Role Description
The Sous Chef is a full-time, on-site role based at Chintemani King’s Road in London. This role supports the Head Chef in daily kitchen operations, including preparing and cooking menu items, overseeing food quality, and ensuring consistent presentation. The Sous Chef helps manage kitchen staff, coordinates service, and maintains high standards of food safety, hygiene, and cleanliness. Responsibilities also include assisting with menu development, managing inventory and ordering, and contributing to efficient kitchen workflows. The role involves active participation in training team members, monitoring performance, and fostering a collaborative, respectful work environment.
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Qualifications
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- Strong culinary skills in Mediterranean cuisine, including preparation, cooking techniques, and plating.
- Proven experience as a Sous Chef or Senior Chef de Partie in a high-quality, fast-paced restaurant environment.
- Knowledge of food safety, hygiene regulations, and best practices for kitchen cleanliness and organization.
- Ability to lead and motivate kitchen teams, delegate tasks, and support a positive, inclusive workplace culture.
- Experience with inventory management, ordering, and cost awareness to support efficient kitchen operations.
- Excellent time-management, problem-solving, and communication skills, with attention to detail under pressure.
- Flexibility to work evenings, weekends, and holidays as required by restaurant service demands.
- Culinary qualification or equivalent professional training is preferred; additional Mediterranean or fine-dining experience is an advantage.
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