Sous Chef
About the job
- Strong senior-chef or sous-chef experience in busy, quality kitchens.
- Confident line leadership and expediting.
- Thorough food-safety and HACCP knowledge.
- Ability to train and drive a brigade.
- Adaptability to constrained sourcing.
- United States citizenship is mandatory.
- A culinary qualification and food-safety or HACCP certification are required.
- At least 5 years of professional kitchen experience, including at least 2 years at sous-chef level.
- Run daily kitchen production and service, expedite the pass, and maintain quality and timing standards.
- Deputize for the Executive Chef and take charge of the kitchen when required.
- Ensure mise en place, station readiness, and consistent execution of recipes and specifications.
- Enforce HACCP, hygiene, temperature control, allergen management, and traceability on every shift.
- Comply with Serbian food-safety law and Expo organiser food-safety requirements, including local sourcing constraints, cold-chain control, allergen management, and Serbian-language labelling.
- Conduct line checks, tastings, and quality control throughout service.
- Lead, train, and supervise chefs de partie, commis, and porters; manage the line during peak trading.
- Support food-cost control through portioning, yield, and waste discipline.
- Oversee receiving, storage, and stock rotation to standard.
- Help deliver bespoke VIP, diplomatic, and national-day menus to specification, including dietary and allergen requirements.
- Maintain food-safety and quality standards for high-profile guests.
- Sustain production quality and pace through Expo surge days and extended hours.
- Maintain discretion and professionalism around VIP events.
- Carry out reasonable additional tasks as required by the management team.
- High-volume or events experience is preferred.
About the company
TGP International provides hospitality consultancy, design and management services to developers, hotel groups, venue owners and restaurant brands. Its teams research markets, develop food and beverage concepts, plan interiors and commercial kitchens, and prepare operating models for restaurants, food halls and event venues. The company also supports recruitment, training, procurement, launch planning and day-to-day operations on client mandates. It earns revenue from professional services and venue management assignments, alongside work helping restaurant brands develop and place franchises. Founded in 2002, TGP International is headquartered in London, United Kingdom.
Company Size
51-200
Company Stage
N/A
Total Funding
N/A
Headquarters
Covent Garden, United Kingdom
Founded
2002
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Simplify's Take
What believers are saying
- TGP's Dubai kitchen designer package includes 22 paid annual leave days and a three-office-day hybrid schedule.
- TGP opened a Singapore office in March 2026, appointing regional managing and business-development leaders.
- TGP's Dubai kitchen designer role offers certification support and a dedicated coaching and mentoring programme.
What critics are saying
- TGP's clients retain capital approvals and contract signatures, limiting its authority over decisions beyond venue opening.
- TGP's Riyadh assistant manager coordinates peak-period staffing, guest complaints and frontline service supervision.
- TGP's franchise model pairs restaurant brands with outside investors, making expansion depend on separate owners' commitments.
What makes TGP International unique
- TGP runs pre-opening programmes through 36 workstreams, each with named ownership, checkpoints and approval gates.
- TGP represents over 75 restaurant franchise brands, including ADRIFT Burger Bar and Floozie Cookies.
- TGP integrates delivery apps, installs inventory systems and tracks vendor performance within its venue-management service.
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Benefits
Paid Vacation
Remote Work Options
Hybrid Work Options
Flexible Work Hours
Performance Bonus
Company News
Reem Mall appoints TGP International to lead strategy for new food & beverage hub. 11 August 2026 Consultancy-me.com Abu Dhabi-based Reem Mall has appointed TGP International to lead the strategy and concepting process for a new food & beverage hub within the mall. With an area of 186,000 square metres hosting over 400 stores, Reem Mall is one of the larger malls in the Gulf Cooperation Council. The mall features over 20 market-leading home and specialty brands, including Zara, Nike, Sephora, Pull & Bear, Massimo Dutti, Calvin Klein, Brands for Less, Wagamama, Better Life, Chattels & More, Mood, The One and Suncoast. The development of a new food & beverage hub within the mall builds on Reem Mall's ambition to create a destination that goes beyond traditional retail by integrating shopping, dining, entertainment and community experiences within a single ecosystem. "Today's consumers look for destinations that offer authenticity, variety and an immersive sense of place. By placing food and beverage at the heart of the visitor journey, Reem Mall aims to create a destination that is as much about social interaction and discovery as it is about dining," explained Bruce von Kaufmann, Chief Operating Officer at Reem Mall. The new food & beverage concept will bring together a mix of regional concepts and international brands in one place. "This innovative project is designed to break the mould of traditional mall dining, seamlessly blending diverse, curated, regional and international culinary concepts alongside a family entertainment calendar in one vibrant social and entertainment ecosystem," said Von Kaufmann. Advisor: TGP International. In its role, TGP International will provide strategic advisory services focused on concept curation, food & beverage positioning, tenant mix strategy and commercial planning, ensuring the destination delivers an offering that resonates with residents and visitors. Headquartered in London, TGP International is a global hospitality consultancy and agency specialising in food & beverage. The firm works with developers, hotel groups, investors, operators and destination stakeholders, with its track record of 700+ projects including many iconic concepts around the world. "Partnering with TGP International allows us to set a new benchmark for retail and dining integration in the capital with contemporary experiential design and exceptional gastronomy," according to Von Kaufmann. Simon Wright, Founder and Chairman of TGP International, added: "The most successful retail destinations today are those that create meaningful reasons for people to visit, stay and return. Food and beverage has become one of the strongest drivers of that behaviour. We are delighted to be partnering with Reem Mall on this exciting project that delivers a compelling mix of experiences that reflect the evolving expectations of today's consumer."
TGP International appoints Shane Munro as Head of Hotels. TGP International has appointed Shane Munro as Head of Hotels, a newly created senior role designed to support the company's growing volume of hotel and hospitality advisory projects worldwide. The appointment reflects TGP International's continued commitment to the hotel sector, where the company partners with owners, operators, developers and investors across hotel F&B strategy, operational performance, concept development, interior design, guest experience, franchising and licensing. As demand increases for specialist support across hotel restaurants, bars, cafés and hospitality spaces, Munro's role is positioned to help strengthen the agency's senior advisory capability and provide clients with deeper operational, commercial and F&B expertise. Munro joins TGP International with more than 30 years of international hospitality experience across Europe, Asia, Africa and the United Kingdom. Most recently, he served as Global Vice President of Food & Beverage at Accor, where he helped shape and deliver F&B strategy across the group's Premium, Midscale and Economy brands, including Pullman, Mövenpick and Swissôtel. Throughout his career, Munro has led large-scale hotel and restaurant portfolios, developed restaurant, bar and café concepts, supported owners and operators with performance improvement and helped hotel brands respond to changing guest expectations. His experience spans luxury, premium, midscale, economy brands and lifestyle hospitality, bringing together operational knowledge, brand understanding and commercial discipline. As such, his remit will also include strengthening TGP's thought leadership and industry engagement across hotel F&B, helping clients address some of the most pressing challenges facing hotel restaurants, bars and hospitality spaces today. Commenting on his appointment, Shane Munro said, "Hotels are under increasing pressure to make every hospitality space work harder, from restaurants and bars to cafés, lounges, rooftops and event spaces. TGP International is already supporting a wide range of hotel and hospitality projects globally, and this role is about building on that momentum. I'm excited to work with the team to help clients create hotel F&B that is commercially stronger, operationally sharper and more relevant to both guests and local audiences." Simon Wright, Founder and Chairman of TGP International, said, "Shane's appointment is a response to the growing level of hotel work we are delivering and the increasing demand from the industry for more specialist, commercially grounded hospitality support. We have long believed that F&B, operations and guest experience play a central role in hotel performance and asset value. Shane brings the senior global experience needed to help us deepen that offer and support clients at a greater scale." The appointment reinforces TGP International's integrated approach to hospitality advisory, bringing together strategy, F&B expertise, brand development, operations and design advisory. It also supports the company's wider work across hotels, mixed-use developments, hospitality-led destinations and lifestyle assets, where clients are increasingly seeking joined-up solutions that connect commercial performance with guest experience and place-making. The appointment also strengthens TGP International's wider 360-degree hotel hospitality offer, including dedicated expertise in wellness hospitality advisory and commercial kitchen design. By connecting wellness strategy, spatial planning, operational flow and back-of-house infrastructure, TGP supports hotel clients with a more integrated approach to hospitality asset performance, from guest-facing experience through to the systems and spaces that enable delivery.
New report explores the Role of F&B in Placemaking. Wednesday 24 June 2026 Produced by TGP International in collaboration with NLA, this new report examines why hospitality should be embedded in development strategies from the earliest stages of placemaking. TGP International, in collaboration with NLA, has launched a new report, The Role of F&B & Hospitality in Placemaking & Urban Development, exploring how food, beverage and hospitality are shaping the future of cities, mixed-use developments and urban destinations. The report emphasises the increasingly important role F&B and hospitality play in how urban developments are planned, experienced and valued. It also highlights key commercial signals of this shift, including F&B leading retail and leisure occupier demand in Central London for more than seven years, while in many retail and mixed-use developments, food and beverage can now account for up to 30 percent of leasable space. Among its key conclusions, the report calls for F&B to be considered from the earliest stages of masterplanning, rather than introduced after core development decisions have already been made. It argues that dining environments now play a central role in shaping footfall, public realm activation, local identity, social value and long-term asset performance. The report also identifies several key themes shaping the role of F&B and hospitality in urban development, including hospitality as a driver of placemaking, food hubs as social and cultural anchors, hospitality as social infrastructure, experience-led destinations, local identity and destination dining as a real estate strategy. Drawing on insights gathered through a series of roundtable discussions hosted at TGP International's office in collaboration with NLA, the report brings together perspectives from across the built environment, including leading developers, major landowners, planners, architects, urban designers, asset owners, local authorities, BIDs and placemaking specialists. Contributors include The Crown Estate, British Land, Gensler, Canary Wharf Group, The Earls Court Development Company, the Greater London Authority, the City of London Corporation, Heart of London Business Alliance, The Portman Estate, Benoy, Heatherwick Studio and Eastern City BID. "Successful urban environments are increasingly being shaped around an integrated mix of retail, dining and experiences. Food and beverage has become a strategic layer within development, shaping how people interact with places, how communities connect and how destinations generate long-term economic and social value," said Simon Wright, Founder and Chairman of TGP International. "The insights from the roundtables reinforce our belief that collaboration across sectors and organisations is crucial to getting things right for our cities, both commercially and culturally." "Food and beverage is a vital component of successful placemaking," said Nick McKeogh, Chief Executive of NLA. "This report highlights the role of hospitality within the built environment and our cities, as well as the importance of bringing hospitality into the conversation earlier, ensuring its wider benefits are considered not only as a commercial offer, but as part of how places function, connect and evolve for the benefit of residents across the city." Collectively, contributors highlighted the need for more collaborative, area-wide approaches to ground-floor activation, combining culture, leisure and F&B to create successful, vibrant places. Retail & Hospitality #NLAHospitality
TGP International joins forces with renowned chef Kiran Jethwa to shape the future of hospitality in Africa.
TGP International launches new catering service Mons Catering.