Sous Chef - High Commissioner’s Residence

Main purpose of job:

The British High Commissioner’s Residence serves as the official representational venue of the UK government in India and is also the home of the High Commissioner and their family. The property regularly hosts VVIP events, visits, meetings, receptions, dinners, and lunches, all of which require the Chef to possess outstanding culinary and catering expertise.

The Sous Chef is responsible for supporting the Head Chef by managing the day-to-day culinary operations at the Residence. This includes ensuring the consistent delivery of top-quality catering at for official functions, formal entertaining, and private meals ensuring creativity and value for money.

Additionally, the Sous Chef must uphold the highest standards of hygiene, safety, presentation, and cost control. As the second-in-command in the kitchen, the Sous Chef is expected to assume operational leadership whenever the Head Chef is unavailable.

We reserve the right to review, revise or amend the roles and responsibilities from time to time reflecting the changing needs of business.

Roles and responsibilities / what will the jobholder be expected to achieve:

Culinary Operations – 30%

• Support the Executive Chef in planning, preparing, and executing menus for breakfast, lunch, dinner, afternoon tea, cocktails, buffets, and plated meals for silver service events as per the High Commissioner’s official diary.
• Personally undertake cooking duties, with a strong focus on Indo-UK cuisine, ensuring consistency in taste, quality, and presentation.
• Ensure food is prepared and presented to the highest standards appropriate for diplomatic and VIP entertaining ensuring creativity and ideation.

Kitchen Management & Supervision – 25%

• Supervise the daily functioning of the kitchen allocating duties efficiently and supporting training and skill development.
• Act as the primary point of contact and decision-maker for all kitchen operations in the absence of the Head Chef, ensuring continuity of service and adherence to the required standards.
• Assist in coordinating additional temporary kitchen support during large-scale events and high-profile visits
• Coordinate with Residence staff and Gardeners to plan menus based on crop seasonality.

Stock, Procurement & Financial Control – 15%

• Support ordering, receiving, and quality-checking of food supplies and kitchen consumables, ensuring value for money and minimal wastage.
• Assist in maintaining accurate kitchen inventory, including fresh items, dry stores, and frozen stock (raw and cooked).
• Contribute to maintaining up-to-date records of food costs and kitchen expenditure in line with Residence procedures.

Hygiene, Health & Safety-20%

• Ensure strict compliance with food safety, hygiene, and health & safety standards across the kitchen at all times.
• Take responsibility for cleanliness, organisation, and safe handling of food, equipment, and workspaces.
• Support implementation of HSE practices during high-pressure events and peak operational periods.

Events & Stakeholder Coordination- 10%

• Support the Executive Chef in managing multiple events during peak seasons, including Ministerial visits and large official receptions.
• Liaise effectively with Residence staff, suppliers, and the Residence Manager to ensure smooth kitchen operations.
• Coordinate with the Residence garden team to support the use of seasonal produce where appropriate.

The last date to apply for the role is 3rd June 2026 by 23:55 IST.