Position: Sous Chef (live in available)
Operation: Gastro and PDR (seasonal modern British dining)
Location: North West London
Salary: £26k – £28k basic + £2.5k sc pa
Working Hrs: 5 Days / 7 Shifts
Company Info
Re-launched in 2014 following extensive refurbishment – this beautiful, cosy Gastro with terrace located in a leafy North West London is a great favourite with locals.
Offering modern British casual dining at its best, monthly changing menus include seasonal gastro brasserie classics with a twist plus traditional Sunday lunch – also popular for private parties (private dining room) and hosts (fully booked) supper and tasting evenings throughout the year.
Kitchen hours: Midday to 3.00pm / 6.00pm to 10.00pm Mon to Saturday (Noon to 9.00pm on Sundays)
approximately. £7,000 to £10,000 weekly net food sales
Role Description
Supporting the Head chef in all aspects of kitchen management; working closely with the General Manager with the support of an established brigade, duties include:
Collaborating with Head chef re: monthly, bespoke party and supper set menus
Deputising, running service, team direction and organisation, maintaining quality and standards
Ordering, stock management, monthly stock audits, maintaining 70% General Practitioner margin
Supporting team hiring, team training
Daily kitchen admin, compliance files and kitchen maintenance
Planned 2021 / 2022 new openings with Head chef opportunities from 6 months onwards (Head chef in Waiting training programme)
Desired Attributes
This role would suit a confident, creative and experienced Junior / Sous Chef with a background in quality / Rosette level kitchens who is looking for Head chef progression.
A Chef with lots of energy and drive, good people management skills who can produce quality Restaurant / Gastro menus with volume in mind.
Good knowledge of current food trends; strong organisation and training skills; quality and standards focused.
Salary and Benefits
£26,000 to £28,000 pa basic and est. £2,500 service charge pa (paid monthly)
Live in accommodation available
Permanent contract subject to standard 3 months probationary period: regular salary reviews + Head chef in Waiting training programme (progression available from 6 months onwards) + courses as required + 5% pension option + 28 days leave + staff discounts + meals on duty + laundered uniform
approximately. 50 – 55 hrs p wk / 7 shifts over 5 days incl. Weekends
Immediate start available / able to accommodate notice
In accordance with the Asylum and Immigration Act 1996, candidates must prove their right to work in the UK – Verification of Documentation will be undertaken as part of FCR recruitment process
FCR7303