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Sous Chef-New Destination Cocktail Lounge Bar Terrace-Progression

Position: Sous chef
Operation: Destination Cocktail Bar Lounge (New Opening)
Location: Central West End
Starting Hourly Rate: £12.00 to £14.00 phr (est. £28+k to £36k pa)
Working Hrs: 5 Days incl. weekends (45 to 50 Hrs)

Set to launch this October by award-winning independent operators – glamorously kitsch cocktail bar lounge independent set over two floors with small terrace – vintage-1940s’ London theme, fun-quirky design with private booths.
Concept: offering a truly stellar selection of stand-out cocktails ‘with a twist’ coupled with compact seasonal menu offering ‘pic-nic’ afternoon tea (all the favourites), tasty nibbles, traditional pastries (rolls, pasties and pies) along with toasties and cream cakes, tarts and tray-bakes….plus retro canapes for private parties / venue hire.
Warm-welcoming, relaxed yet attentive service style; special touches and attention to detail with intention to deliver surprise and pleasure to overall guest experience.
7 day operation: 12 noon to close
Group confirming further openings in coming months (three in total)
Ongoing high-praise reviews and online ratings; continued group investment and innovation.
Progressive, fun and inclusive work environment where input and ownership are encouraged.

Good levels of trust and autonomy, ongoing development plus movement and progression plus involvement in new openings. Work-life balance / recognition-reward company values.

Supporting the Head chef and small team (reporting to Head and Group Executive chef), working closing with the FOH team to develop menus and evolve the food offering with retro cocktail theme in mind.
Brigade: Head & Sous chefs, commis chef / KAs (4 to 5 in total)

Overall responsibilities:
Menu development (costings, specs, tastings); very busy, wet-led place; opportunity to come up with cool ideas in line with theme to drive food business forward
Deputising in the Chef’s absence; assisting with daily smooth running of the kitchen and service; daily fresh food production and expediting
Stock and inventory management; ordering and supplier relations; invoices; auditing; helping to maintain GP target of 70%
Team supervision, training and development – creating a positive and proactive work environment encouraging team input and ownership
Overall kitchen cost control; kitchen admin; H&S / HACCP; kitchen compliance records; maintenance of kitchen and equipment

Seeking a confident, creative Chef with flair for menu development (fun, quirky plates, afternoon tea and canapes)
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 Hourly Rate: £12.00 to £14.00 phr (est. £28,000+ to £36,000 pa)
Approx. 45 – 50 hrs p wk / 5 days incl. Weekends
Permanent contract subject to standard 3 months probationary period: regular salary reviews (performance and food sales dependent); excellent opportunities of progression and movement within this expanding group (2020 openings confirmed); 28 days paid annual leave; workplace pension option; team excursions; FAM trips; laundered uniform; meals on duty
Management discount: £30.00 daily tab for use at all group venues / 50% discount thereafter
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





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