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Sous Chef-Bib Gourmand Bistro Wine Bar Independent-Rolling Weekly French Mediterranean Menu

POSITION: Sous chef
OPERATION: Bistrot Wine Bar Independent (Bib Gourmand)
SALARY: £28,000 to £30,000 basic pa & Tips
WORKING HRS: 7 Shifts / 5 Days

This beautiful Bistrot Wine Bar independent (holding a Bib Gourmand since launch) situated in a leafy SE London neighbourhood offers inspired, rustic, seasonal bistrot style menus supported by a wide selection of award-winning organic wines sourced from small wine makers.
Open for breakfast, lunch and dinner, this 80 cover restaurant features a recently redesigned kitchen (improved work-flow); chef’s table (8 pax) and smoking room and regularly hosts intimate functions, supper club evenings and food & wine tasting events.
Menus: rolling-daily / weekly changing, produce driven in modern European / Mediterranean style sourcing from top artisan growers and producers with everything made in-house.
6 day operation with av. daily covers of 70 to 100+ per day (closed Mondays)
Kitchen hrs: 9:00 / 10:00 am to 3:00 pm and 6:00 pm to 10:00 pa / 9:00 pm close on Sunday

Supporting the Head chef, responsibilities include:
Daily menu planning, specs & costings
Deputising in the Head chef’s absence ensuring the smooth daily running of the kitchen including team direction & organisation, maintaining food quality & service standards
Food ordering, stock management, supplier liaison & invoices, weekly stock counting, maintaining 70% GP margin
Team training, setting standards, assisting with recruitment
Maintaining Health & Safety records & maintenance of kitchen and equipment

Fantastic opportunity to work for an award-winning, forward-thinking independent group with planned new openings confirmed – good work-life balance plus recognition-reward company ethos with focus on customer, quality and innovation. Head chef internal progression track record.

Enthusiastic, creative and hardworking with experience of working at Jnr / Sous Chef level within a similar styled business
Good knowledge of current food trends; passion to work with high quality, seasonal produce supported by good organisation; strong communication, leadership and team training skills.

Starting on £28,000 to £30,000 basic salary pa & tips
Full time, permanent contract subject to standard 3-month probationary period; ongoing development; courses as required; regular performance related reviews; excellent development & progression opportunities; planned new openings; 28 days paid annual leave; workplace pension option; FAM trips and team excursions; group staff discounts; laundered uniform and meals on duty
Shift pattern: 7 shifts / 5 days (48 to 52 hrs per week)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: FCR1561




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