Job Description

35,000 + tronc + bonus


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 Junior Sous Chef plays a key role in supporting daily kitchen operations and maintaining high standards across preparation and service. As a developing leader,the Junior Sous ensures consistency,attention to detail,and a collaborative kitchen culture aligned with Richoux values.

GUEST EXPERIENCE:

Consistently deliver dishes to Richoux's high visual and flavour standards. Work collaboratively with FOH teams to ensure efficient service flow. Address guest dietary or allergy requests with care and compliance. Ensure that plating and presentation meets brand expectations.

OPERATIONS:

Oversee a kitchen section,ensuring cleanliness and readiness for service. Maintain mise en place standards and contribute to daily prep. Assist with monitoring food safety and hygiene protocols. Contribute to stock rotation,deliveries,and storage organisation.

PEOPLE:

Support the Senior and Head Chefs in training junior staff. Act as a positive influence and role model on shift. Give clear guidance to Commis and CDPs during service. Maintain a respectful and collaborative working environment.

FINANCIAL MANAGEMENT:

Support the minimisation of waste through accurate prep and portioning. Assist in daily stock checks and reporting discrepancies. Follow recipes and controls to uphold dish cost standards. Use equipment and ingredients responsibly to maximise efficiency.

BRAND GUARDIANSHIP:

Uphold Richoux standards across every aspect of kitchen behaviour. Reinforce presentation and preparation methods in line with training. Assist with launching new menu items and specials. Champion consistency in plating,portion size,and food quality.

REQUIREMENTS

:

Experience as Chef de Partie or Junior Sous in a high-quality kitchen. Good understanding of kitchen procedures and compliance. Keen eye for detail and pride in service standards. Enthusiasm for development and leadership.

CORE COMPETENCIES:

Guest Focus:Ensure every plate leaves the pass to standard. Responsibility:Take ownership for your section and support others. Organisation:Manage time and prep to be ready for every service. Leadership Potential:Guide junior chefs and support team development. Kitchen Standards:Maintain a clean,compliant and consistent environment.

WHAT WE OFFER:

Clear route to Senior Sous and further progression. Coaching from experienced leaders. * Collaborative,respectful team culture.