Job Description

Odyssey Dining's production kitchen in London as a Junior Sous Chef. This role offers a salary range of 40,000 to 42,000 for a 48-hour working week. You will be essential in maintaining the luxury standards of this high-end, chef-led catering business serving the private aviation sector.


Core Responsibilities



1. Culinary Production & QualitySupport the Sous Chef and Head Chef in producing luxury dishes to exact specifications, ensuring exceptional taste, consistency, and visual presentation. Ensure all preparations align fully with luxury brand expectations and the standards required for private aviation catering. Prepare bespoke dishes or adjustments for VIP client orders, including tailored dietary requirements and last-minute requests. Monitor ingredient quality, participate in stock rotation, and report shortages or quality concerns promptly.

2. Kitchen Management & OperationsOversee and coordinate production tasks across assigned sections, ensuring smooth workflow throughout the day. Ensure all mise en place is prepared with outstanding attention to detail and ready within required timelines. Step in to oversee daily kitchen operations in the absence of the Sous Chef, maintaining discipline, organisation, and quality control. Help foster a collaborative, calm, and efficient working environment.

3. Compliance & LogisticsEnsure all dishes are labelled, stored, and packaged with precision for safe transit and premium onboard presentation. Maintain strict adherence to food safety, hygiene, and HACCP procedures, with a strong focus on traceability and correct handling. Provide guidance and training to junior chefs, ensuring production standards are consistently met.


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