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Sous Chef-Rising to Head Chef-2 Floor Stand Out Cocktail Bar Lounge-Award Winning Expanding Group

Position: Sous Chef (rising to Head chef / Kitchen Manager – performance-dependent)
Operation: award-winning 2-floor Cocktail Bar Lounge (PDR) Ind.
Location: West End / Central London
Start package: £28,000 basic salary + £4,000 bonus pa
Working Hrs: 5 Days / 7 Shifts (40 to 45 Hrs)

Sumptuous, stand-out Cocktail Bar Lounge independent with upstairs dining space situated in Central London – truly inspired / creative Botanical cocktails with food to match – warm-welcoming, relaxed yet attentive service style; special touches and attention to detail with aim to deliver surprise and pleasure to overall guest experience.
Live music – popular for celebrations, venue hire – offering range of cocktail tastings / masterclasses through the year.
Menus: Lunch and Dinner menus (small plates / light bites); afternoon tea; canapes; traditional Sunday roast
7 day operation: Mon + Tues (dinner only); Wed to Sat (12 midday to close); Sun (12:00 pm to 10:00 pm)….regular larger bookings.
Multi-award winning venue and group; three new openings confirmed for 2020; ongoing rave reviews and online ratings; ongoing investment and innovation.
Progressive, fun and inclusive work environment where input and ownership are encouraged.
Good levels of trust, ongoing development plus real opportunities of progression and movement. Work-life balance / recognition-reward company values.

Supported by the group Executive chef – working closing with the FOH team to develop menus paired with seasonal botanical cocktail theme.
First month of appointment: working alongside ‘one of the most experienced’ Head chefs in the group re: orientation on company systems, suppliers, reporting, targets – offering support to ensure set to succeed.
Team of four: one to two chefs on duty (Sunday lunch being one of the busiest services of the week)

Overall responsibilities:
Daily smooth running of the kitchen; team management (leadership, organisation, training, hiring); menu development (costings, specs, tastings)
Stock and inventory management; ordering and supplier relations; invoices; auditing; GP calculation
Overall kitchen cost control; kitchen admin; rostering; H&S / HACCP; kitchen compliance records; maintenance of kitchen and equipment

Seeking a confident, creative Sous chef with flair for cooking and menu development –
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.

Start package: £28,000 basic salary (paid monthly) + £4,000 bonus (paid quarterly) pa
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
Potential rise to Head chef / Kitchen Manager level quickly
Management discount: £30.00 daily tab for use at all group venues / 50% discount thereafter
Approx. 40 – 45 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





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