Junior Sous Chef

Who are we?

Celeste is the newest property from the world of Estelle, sister to Maison Estelle in Mayfair and Estelle Manor in Oxfordshire. A meticulously restored townhouse, Celeste is opening a vibrant Notting Hill, London. A public Italian-American restaurant is located on the ground floor, complete with alfresco front terrace, elegant wrap around bar counter and a glazed conservatory in the rear. Set on the first floor, our oak-panelled, Tokyo-influenced members’ bar evokes Art Deco grandeur, with a sculptural bar stretching beneath soaring windows.

Celeste’s second floor offers members an open kitchen-style pantry, serving Japanese dishes from the traditional robata, alongside delectable sushi and sashimi. Tucked beneath the eaves, on Celeste’s third floor, ‘The Apartment’ is an ideal spot for a private hosted occasion, with rustic beams, reclaimed wooden floors and the spirit of an artist’s studio.

As a Junior Sous Chef, Pastry, you’ll support the Head Chef in running a high-performing kitchen. You’ll help lead service, manage prep, ensure consistency across dishes, and support team development in a fast-paced, premium environment.

• 1–2 years in a senior kitchen role, ideally as Sous Chef or Junior Sous
• Calm, efficient, and quality-driven in service
• Strong understanding of stock ordering and kitchen structure.
• A team player with strong leadership potential and attention to detail

The on target earning potential for this role is £50,898 per annum - comprising a base salary of £36,390, plus a qualified estimate of £14,508 in gratuities and service charge.
* At Estelle, we prioritize your well-being and growth, offering a range of perks to enrich your experience:

• Biannual company socials plus smaller social and sports groups.
• Exclusive staff rates and F&B discounts across Ennismore brand.
• Birthday day off
• Goes without saying, but we will feed you during your shift.
• Added protection of our pension, health cash plan and life assurance schemes.
• 28 days holiday, inclusive of bank holidays, which increases with length of service.
• Recommend-a-friend bonus scheme.

• Gratuities (tips) are paid on a pro-rata basis regardless of your role.