Fulham Pier, Fulham£35,000 - 40,000 plus TroncBrasserie Constance is looking for a talented to join our growing team.Led by Culinary Director Adam Byatt, we focus on delivering flavour-driven food, rooted in quality British produce and executed with precision and care. We’re about confident cooking, seasonal menus, and a professional kitchen culture that values skill, respect, and consistency.As Junior Sous Chef, you’ll support the senior team in leading service, managing sections, and mentoring junior chefs. This is a great opportunity for a strong CDP looking to take the next step or an existing Junior Sous looking for a fresh, focused environment.What we offer:£35,000-40,000 per year plus TroncStructured 48-hour contractA calm, well-run kitchen with high standards and a supportive cultureFresh, seasonal cooking – all made in-houseTraining and development under an experienced senior teamStaff meals, supplier visits, and opportunity for progressionWhat we’re looking for:Experience as a Chef de Partie or Junior Sous Chef in a quality kitchenExcellent organisational and communication skillsPassion for cooking with seasonal produce and attention to detailCalm under pressure and able to support and lead a teamA genuine interest in developing your craft and growing with usIf you’re ready to build your career in a kitchen that values great food and good people, we’d love to hear from you.Apply now with your CV.
