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    Junior Sous Chef - London, United Kingdom - H & C Solutions

    H & C Solutions
    H & C Solutions London, United Kingdom

    3 weeks ago

    Default job background
    Full time Tourism / Travel / Hospitality
    Description

    Job Title: Junior Sous Chef

    Our client is an exclusive all day dining fine dining restaurant based in the heart of Central London – Oxford Circus. Guests are truly spoilt for choice with an array of refined lunch time starters/mains and salads along with a separate a la carte menu for dinner service. The restaurant is hugely successful, and you can expect 180/250 covers consistently seven days per week. They have two spacious kitchens with all the latest equipment and a driven team 35 chefs. With the nature of business levels here, the earliest start time would be between 10am/11am.

    Junior Sous Chef benefits:

    • Completive salary package of £42,000 per annum – basic/tronc included
    • Surplus tronc is also distributed to the team.
    • An overtime pot of £26,000 per annum which is payable to you personally as £500 per week if you work more than 50 hours on average per week.
    • State of the art kitchens
    • Strong management team – multiple Sous Chefs, Head and Executive Head
    • modern British/European (refined)
    • 35+ within main kitchen and pastry
    • Oxford Circus – easy access from most areas.
    • 100% cooking from scratch – no corners cut.
    • EGO free kitchen – zero tolerance to any abusive or anti-social behaviour.
    • 40-hour contract

    Junior Sous Chef requirements:

    • A highly passionate, competent and hands-on Junior Sous Chef.
    • A Junior Sous Chef that is happy to work on sections – leading front the front and motivating a budding team.
    • A Junior Sous Chef with a proven background working within professional food led kitchens.
    • A Junior Sous Chef that has been fully exposed to cooking from scratch.
    • Stability and loyalty to previous employers.
    • Experience cooking modern British cuisine would be desirable.
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