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Birmingham 0121 227 0030 | London 0203 790 9750 | Salisbury 01722 339 508 | Exeter 07864 903837
Birmingham 0121 227 0030
London 0203 790 9750
Salisbury 01722 339 508
Exeter 07864 903837

Sous Chef, £35,000 paid overtime - British Fine Dining

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Location: West End, City

Salary: £36000 - £40000 per annum Company benefits & hotel discounts

Date posted: 14/3/2019

Employer type: Restaurant

Job type: Sous Chef

Contact: Chiara Mazzei

Ref: CM-3846

SOUS CHEF - £35,000 PAID OVERTIME & COMPANY BENEFITS, BRITISH FINE DINING

I am looking for a passionate and talented Sous Chef to join an amazing Brigade in a Rosette restaurant in Central London cooking Modern British fine dining cuisine.

You will be working 48 hours, and be paid for every hour and fraction of hour if you work more than that.

With a strong focus on sustainable and locally sourced ingredients, you will have the opportunity to cook wonderful food mixing the best of British tradition with innovation and modern techniques.

It is a fast paced environment with a Brigade of 14 per shift. You must be able to constantly deliver your best and put a bit of love in each thing you do. Also, have a natural passion for developing Junior Chefs and assisting Executive Chef and Head Chef in the smooth running of the Kitchen operation. A keen eye for details and being a perfectionist is essential.

In return:

You will have room nights to spent within the company, discounts on F&B, employee awards scheme, laundered uniform, meal on duty, pension scheme, cycle to work scheme, 28 days of holiday to increase each year with the length of service, and a lot more.

(The opportunity to divert your Chef career in one of the most established restaurant groups worldwide, with an extensive portfolio or fine dining, Rosette and Michelin restaurants and unlimited opportunities to move around and progress)

IDEAL BACKGROUND

You must have worked as a Sous Chef in a similar fine dining environment for at least one year and have a stable work history.

All candidates must be eligible to work in the UK. Meetings and Trials are actively conducted, therefore only Chefs already in the UK will be considered.

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