The role of a Sous Chef at Soho House is a critical position in one of the UK’s most prestigious private members’ clubs. As the second-in-command in the kitchen, the Sous Chef supports the Head Chef in delivering exceptional culinary experiences that match Soho House’s commitment to quality, innovation, and style. This role demands leadership, creativity, and impeccable kitchen management skills. Typically, the salary for a Soho House Sous Chef ranges between £28,000 and £35,000 per year, with opportunities for progression and bonuses based on performance. Preparing well for your interview is essential to demonstrate your culinary expertise and your fit for this unique hospitality environment.
Here, we explore 25 fully explained interview questions and answers designed to help you succeed in your Soho House Sous Chef interview. These questions cover a range of topics, including simple opening queries, competency questions framed using the STAR model, and strong closing questions. Let’s dive into how you can best present yourself in this competitive and exciting role.
1. Tell me about yourself and why you want to work at Soho House?
This opening question sets the tone. Focus on your culinary background, your passion for creative cooking, and how Soho House’s culture and reputation excite you.
Example answer: “I have over 7 years of experience working in fast-paced kitchens and I’m passionate about creating innovative dishes. Soho House’s dedication to blending tradition with modernity aligns perfectly with my style, and I’m excited about the opportunity to contribute to such a renowned team.”
2. What do you know about Soho House’s culinary philosophy?
Research their seasonal menus, use of local ingredients, and unique dining experiences. Show how your values align.
Answer: “Soho House values seasonal, locally sourced ingredients, and focuses on quality and sustainability. I admire this approach and strive to integrate fresh, local produce in my cooking to bring out authentic flavours.”
3. How do you handle pressure during busy service hours?
Here, highlight your organisational skills and calm under pressure.
Answer: “I prioritise communication and teamwork, ensuring every team member knows their role. I stay focused and keep a clear head to deliver consistency, even under pressure.”
4. Describe a time you dealt with a kitchen conflict.
Use the STAR model: Situation, Task, Action, Result.
Answer: “In my last role (Situation), tensions arose between two cooks during a busy dinner service (Task). I calmly separated them, listened to their concerns, and mediated a solution that ensured the shift continued smoothly (Action). This improved team harmony and service quality (Result).”
5. How do you ensure food safety and hygiene standards?
Show your knowledge of HACCP and safe kitchen practices.
Answer: “I rigorously follow HACCP guidelines, conduct daily checks, and train my team on hygiene best practices. Regular audits help maintain our high standards.”
6. How do you approach menu development?
Discuss creativity balanced with customer preferences and cost control.
Answer: “I blend innovative recipes with seasonal availability and customer feedback. I also monitor food costs to keep the menu profitable while maintaining quality.”
7. What leadership style do you use with your kitchen team?
Demonstrate a balance between authority and approachability.
Answer: “I lead by example and encourage open communication. I believe in mentoring staff, offering constructive feedback, and fostering a positive work environment.”
8. How do you train new kitchen staff?
Explain your onboarding and ongoing training methods.
Answer: “I provide thorough induction training, hands-on demonstrations, and shadowing opportunities. I also schedule regular check-ins to support continuous development.”
9. Can you describe a situation where you improved kitchen efficiency?
Another STAR response showcasing problem-solving.
Answer: “We had delays during prep times (Situation). I analysed workflows and reorganised stations for better flow (Action). This reduced prep time by 20%, improving overall service speed (Result).”
10. How do you handle a customer complaint about a dish?
Emphasise empathy and problem resolution skills.
Answer: “I listen carefully, apologise sincerely, and offer a prompt solution such as remaking the dish or suggesting alternatives, ensuring the customer leaves satisfied.”
11. What are your favourite cuisines to cook and why?
Share your culinary passions and how they fit Soho House’s diverse offerings.
Answer: “I enjoy Mediterranean cuisine for its fresh, vibrant flavours and Japanese cuisine for its precision and simplicity. Both inspire creativity in my cooking.”
12. How do you manage food costs without compromising quality?
Talk about budgeting, waste reduction, and supplier relationships.
Answer: “I regularly review inventory to reduce waste, negotiate with suppliers for best prices, and plan menus around seasonal ingredients to control costs.”
13. Describe a time when you had to adapt to a sudden menu change.
Use STAR to describe flexibility.
Answer: “A supplier let us down last minute (Situation). I quickly designed alternative dishes using available ingredients (Action), maintaining service quality and guest satisfaction (Result).”
14. How do you stay current with culinary trends?
Mention reading, workshops, and networking.
Answer: “I attend industry workshops, follow leading chefs on social media, and experiment with new techniques regularly.”
15. What motivates you as a Sous Chef?
Speak about passion, team success, and guest satisfaction.
Answer: “Seeing my team thrive and guests enjoy their meals motivates me every day. The creative challenge also keeps me inspired.”
16. How do you prioritise tasks during a busy shift?
Discuss planning and delegation.
Answer: “I list tasks by urgency and importance, delegate effectively, and communicate continuously to keep the team aligned.”
17. Describe your experience with kitchen inventory management.
Explain your systems for stock control.
Answer: “I use digital inventory systems to track stock levels, conduct regular audits, and forecast needs based on menu planning.”
18. Have you ever had to manage a food safety incident?
Another STAR example to prove responsibility.
Answer: “When a supplier’s batch was contaminated (Situation), I immediately quarantined the stock, informed management, and ensured compliance with safety protocols (Action). This prevented any health risks (Result).”
19. How do you foster creativity within your kitchen team?
Talk about encouraging experimentation and feedback.
Answer: “I hold regular brainstorming sessions and encourage team members to suggest new ideas, celebrating successful innovations.”
20. What role does teamwork play in your kitchen management style?
Stress collaboration importance.
Answer: “Teamwork is essential. I cultivate respect and communication, ensuring everyone feels valued and focused on shared goals.”
21. Can you give an example of a successful dish you created?
Use STAR to tell a story.
Answer: “I developed a seasonal vegan dish that became popular with customers (Situation). After trial and refinement (Action), it increased vegan orders by 30% (Result).”
22. How do you handle stress and maintain motivation?
Describe personal strategies.
Answer: “I stay organised, take short breaks when possible, and focus on positive outcomes to maintain energy and motivation.”
23. What questions do you have for us about the role?
Have thoughtful questions ready about team structure, training opportunities, or future menu plans.
24. What are your salary expectations?
Be realistic and informed about industry standards.
25. Why should we hire you?
Sum up your unique skills and passion.
Answer: “My experience, leadership, and passion for quality align perfectly with Soho House’s values. I am confident I can contribute to the team’s success and elevate the kitchen’s reputation.”
General Interview Coaching Encouragement and Tips
Interview success at Soho House starts with preparation. Research the company thoroughly, dress smartly, and arrive punctually. Use the STAR model to answer competency questions—Situation, Task, Action, Result—because it clearly structures your answers and demonstrates your impact. Practice common questions and prepare to discuss your culinary philosophy and leadership style.
Do’s include showing enthusiasm, maintaining eye contact, and asking insightful questions. Don’ts include speaking negatively about past employers, exaggerating skills, or being unprepared about Soho House’s culture.
Remember, confidence combined with humility and passion goes a long way. If you want personalised support to nail your interview, consider booking an appointment with an interview coach. Professional interview training can boost your confidence and polish your answers to stand out.
Good luck—your dream role as a Soho House Sous Chef is within reach!
