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2 AA Rosette Restaurant Wine Bar-Daily Basque Menu-Closed Sunday-Progression

Position: Snr Chef de Partie
Operation: 2 AA rosette / Bib Gourmand Bistro Wine Bar  
Location: Central London
Salary: £26,000 to £28,000 pa & Paid Overtime
Working Hrs: 5 Days / 7 Shifts (closed Sunday)

COMPANY INFO
This destination 2 AA rosette Restaurant & Wine Bar (with Bib Gourmand) located in the heart of the West End is massively popular with discerning diners and wine connoisseurs alike. Offering a rolling, seasonal, market driven menu in the rustic-Basque style all made in-house – showcasing top British & Continental produce supported by an extensive array of award winning wines.
This famed independent has a loyal customer base; a warm and welcoming vibe and is busy throughout the week. Hosting regular events throughout the year and popular for private parties and exclusive hire, this established independent receives regular rave reviews for its food, wine and informed, friendly service.

Covers: 50 to 70+ lunch / 80 to 150 dinner
Closed Sundays & Public Bank Holidays & over the Christmas / NY period

ROLE DESCRIPTION
A 2 kitchen operation with a brigade of 10 – 12 chefs, responsibilities include:
Support to Chef Management team (Head & 2 Sous Chefs) with daily smooth running of kitchen, organisation and direction of team to maintain high food quality & service standards
Daily menu planning, specs & costings
Stock control: ordering, deliveries, invoices, weekly stock counting, maintaining 70% GP margin
Junior team training, setting standards, maintaining Health & Safety records

Opportunity to work for a professional, forward-thinking, well-structured independent group promoting recognition-reward and work-life balance values – professional, friendly, committed team & collaborative, supportive management approach and work environment. Good levels of trust and autonomy. Ongoing development and progression available with plans to expand.

DESIRED ATTRIBUTES
Seeking an enthusiastic, creative, reliable Chef with experience of working at Snr / Chef de Partie level within a similar business
Good knowledge of current food trends, passion to work with high quality, seasonal produce supported by good initiative, organisation and communication skills

SALARY & BENEFITS
Start salary: £26,000 – £28,000 (basic and tronc) + paid overtime
Permanent contract subject to standard 3 months probationary period; regular salary reviews; courses as required; excellent development & progression opportunities (movement within the group); 28 days paid annual leave; workplace pension; staff group discounts & Supplier FAM trips; laundered uniform and meals on duty
7 shifts / 5 days – closed Sunday & Bank Holiday Mondays (also for the Christmas & NY period)
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

Ref: FCR0159

 

 

 

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