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Snr Sous Chef-2 AA Rosette Mediterranean Restaurant-West End

Position: Senior Sous chef
Operation: 2 AA Ros. Mediterranean Restaurant
Location: Central London
Salary: £40,500 pa & Benefits
Working Hrs: 7 / 8 Shifts (5 days)

Company Info
Acclaimed Restaurant Bar independent set over 2 floors; located in heart of West End; offering 2 AA Mediterranean sharing / small plate concept style.
Contemporary open plan dining room, bar and open kitchen with Robata Grill & Josper Oven; sourcing very best produce from UK and Continent; authentic regional cooking; average 50 to 80 lunch and 100 to 200 dinner covers plus private dining and exclusive hire; ongoing rave reviews and press interest since launch.
7 day operation: 11 am / 12 pm to 10 pm – 12 am

Role Description
Supporting the Head chef (2-3 AA Ros. background) in all areas of daily kitchen management with brigade of 10 to 12 chefs plus 3 KPs (4 – 6 chefs plus KPs on service).

Key duties:
Daily kitchen & team management, deputising in Head chef’s absence
Supervision of busy kitchen operation – ensuring quality and standards are maintained on consistent basis
Menu development (Executive & Head chef collaboration)
Stock management: purchasing, supplier relations, quality / cost control, invoices, stock auditing, maintaining GP target
Staffing: helping with recruitment, training & development, rotas, personnel files, etc
Daily back office paperwork and compliance (invoices, time sheets), kitchen cleaning & maintenance

Fantastic opportunity to work for a forward-thinking, progressive group; creativity and ownership encouraged; support / recognition-reward company culture.

Desired Attributes
Experience at Snr / Sous chef level within a comparable kitchen; passion for / background in Mediterranean cooking.
Creative with good all round skill set: kitchen and staff management, organisation & communication; drive and attention to detail.

Salary & Benefits
Start salary package: £34,000 basic pa plus £6,500 annual bonus
Permanent contract subject to standard 3 months probationary period: regular salary reviews (performance / sales dependent); courses as required; 28 days paid annual leave; workplace pension option; group discounts; FAM trips & team excursions; laundered uniform & meals on duty
Future scope: ongoing development; Head chef progression; new openings
Approx. 50 – 55 hrs p wk / 7 to 8 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 entitlement to work in the UK – Verification of Documentation will be undertaken as part of the recruitment process

FCR2322

 

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