Sous Chef - Electric House, West London

Electric House - 191 Portobello Rd, London W11 2ED · Electric House · 3-5 years experience · Posted Sep 25, 2026

At a glance

Experience: 3-5 years experience
Location: Electric House - 191 Portobello Rd, London W11 2ED · Electric House

The Sous Chef plays a vital leadership role within the kitchen, supporting the Head Chef and Senior Sous Chef in delivering exceptional, high-quality dishes across all services.
As a key member of the culinary management team, the Sous Chef helps drive consistency, creativity, and operational excellence.

Support the Senior Sous Chef and Head Chef in leading all aspects of kitchen operations, ensuring smooth, efficient service across all meal periods.
Prepare, cook, and present dishes to Soho House standards, maintaining consistency in quality, flavour, and plating.
Oversee mise en place organisation, daily prep schedules, and service readiness for assigned sections.
Supervise and mentor junior chefs, providing guidance, training, and feedback to support their development.
Uphold strict food safety, hygiene, and allergen management procedures in line with HACCP and Soho House policies.
Assist in menu execution and contribute ideas to seasonal changes, specials, and development projects.
Support stock control activities, including ordering, deliveries, waste reduction, and inventory rotation.
Communicate effectively with both back-of-house and front-of-house teams to ensure seamless service and member satisfaction.
Lead by example through professionalism, punctuality, and a calm, solution-driven approach in a fast-paced environment.
Take charge of the kitchen when required, ensuring standards, staffing, and service run smoothly in the absence of senior leadership.

3–5 years of experience in a high-volume, high-quality kitchen, ideally within a premium restaurant, hotel, or private members’ club.
Strong cooking skills across multiple kitchen sections with a solid understanding of classical and modern culinary techniques.
Proven experience supervising or leading small teams.
Excellent knowledge of HACCP, allergen procedures, and food safety practices.
Ability to work efficiently under pressure while maintaining high standards.
Professional, reliable, and passionate about food and team development.
Confident communicator with strong organisational and time-management skills.
Fluent in English.