Live-out Sous/Second Chef in Regents`s Park

Wonderful opportunity for an experienced sous/second chef for a private residence in Central London. This position demands the utmost professionalism, discretion, and commitment to excellence. You will play a vital role in the day-to-day culinary operations, reporting directly to the Head Chef.

Schedule: The position is permanent, live-out and full-time. There will be 5 shifts per week and 3 shift times per day; early 7am-3pm, mid 8am-5pm, and late/closing 12pm-9pm. There are sometimes slight variations on the times, depending on necessity, but it’s not often.

Key Responsibilities

• Prepare, cook, and present all meals for the principal, family, and guests to the highest culinary and presentation standards.


• Collaborate with the Head Chef and House Manager to design menus for daily meals and events using seasonal ingredients.


• Maintain a safe, hygienic, and well-organised kitchen environment; ensure compliance with health and safety standards.


• Oversee food storage, rotation, and ordering to maintain stock levels efficiently while minimising waste.


• Assist with supervision, training, and scheduling of kitchen staff; promote teamwork and high performance.


• Act as Head Chef during absences, ensuring seamless kitchen operations and consistent standards.


• Maintain open communication with the principal’s household staff, Head Chef, and House Manager.


• Assist with financial administration such as petty cash, food costing, and stock-taking.


• Comply with all health and safety regulations, maintaining first aid awareness and recording incidents appropriately.

You will work closely with a small, full-time kitchen team of two, supplemented by up to ten part-time staff during larger events. The position requires a combination of independent judgment, creativity, and coordination with the Head Chef and House Manager.

You must have excellent interpersonal and communication skills, both written and verbal. A proven ability to lead and motivate a small kitchen team, maintaining calm and control under pressure, strong organisational skills and attention to detail, basic bookkeeping and proficiency with Microsoft Word and Excel.

Essential requirements: Certified completion of a catering college or City & Guilds Level 3 NVQ in Professional Cookery, minimum five years’ experience in a high-quality dining environment, Health & Safety qualifications. Experience with fine dining in a private household

The successful candidate will be adaptable, professional, and discreet, with a passion for culinary excellence. The role requires initiative, flexibility, creativity, and the ability to perform with precision and grace under pressure.

Start: ASAP

Salary: Negotiable between £50K and £65K gross annual

Unless otherwise specified a minimum of 5 years relevant experience is required to receive the advertised rate of pay

Randolphs is an employment agency and employment business authorised to advertise the role on behalf of our client