Sous Chef

Sous Chef Haldirams Restaurant, Leicester Square, London

Department: Kitchen Operations
Reports To: Head Chef
Location: London, United Kingdom

Sous Chef Role Summary

The Sous Chef will support the Head Chef in managing day-to-day kitchen operations at Haldirams flagship restaurant in Leicester Square. This role requires strong technical skills in Indian cuisine, the ability to supervise sections of a high-volume vegetarian kitchen, and consistent execution of Haldirams standard operating procedures (SOPs).

The Sous Chef acts as the second in command of the kitchenensuring food preparation, hygiene, production, and service quality meet brand standards. They will guide junior chefs, assist with training, maintain discipline, and step in to lead the kitchen in the Head Chefs absence.

This is a hands-on operational role suited for a reliable, organised, and detail-driven chef.

Sous Chef Key Responsibilities

Kitchen Operations

• Support in running daily kitchen operations for smooth and timely service.
• Strictly follow Haldirams SOPs, recipes, and portion controls, and ensure the team adheres to them.
• Manage assigned sections (snacks, chaats, curries, tandoor, prep) and supervise mise-en-place and production.
• Monitor food taste, portioning, and presentation before dispatch.
• Assist Head Chef in coordinating with FOH during peak service hours.

Food Safety, Hygiene & Compliance

• Maintain UK hygiene standards, HACCP requirements, allergens handling, and temperature logs.
• Conduct daily checks on cleanliness, food storage, and workstation organisation.
• Report equipment issues, hazards, and maintenance needs to the Head Chef promptly.

Team Support & Training

• Supervise commis chefs, cooks, and junior kitchen staff across designated sections.
• Assist with training employees on recipes, hygiene, SOPs, and safe working practices.
• Help in preparing duty rotas when required and support team discipline.

Menu Execution & Support

• Execute the menu as per Haldirams specifications and brand consistency.
• Assist the Head Chef in trials, tasting, and New Product Development (NPD) when needed.
• Ensure consistent quality across snacks, chaats, curries, and regional dishes.

Inventory, Ordering & Cost Control

• Assist with stock control, deliveries, storage, FIFO rotation, and wastage reduction.
• Keep accurate section-level inventory checks and report shortages to the Head Chef.
• Support cost control by following portion standards and minimising waste.

Service Support

• Communicate efficiently with FOH for smooth order flow.
• Manage operational issues calmly and professionally during busy periods.
• Step in to lead the kitchen when the Head Chef is off-duty or absent.

Sous Chef Qualifications & Skills

• Formal culinary qualification or equivalent industry experience.
• 810 years experience in a high-volume kitchen; branded or international experience preferred.
• Strong background in Indian cuisine (North Indian, snacks, chaats, curries).
• Experience in SOP-led or chain restaurant operations (preferred).
• Good leadership skills with the ability to supervise and train teams.
• Solid understanding of UK food hygiene, allergens, and safety regulations.
• Ability to work under pressure while maintaining product consistency.
• Organised, reliable, and committed to quality and brand standards.