- A talented pastry chef with great attention to detail and a passion for cooking.
- A team player, keen to work with the Head Chef and on a shared vision for Bob Bob Ricard, where every element is meticulously designed and considered.
- Comfortable with high-quality yet fast-paced kitchen operation.
- Good at delegating and overseeing a team to deliver consistent quality
Pastry Sous Chef - London, United Kingdom - Bob Bob Ricard
Description
Restaurant
Bob Bob Ricard, the iconic Soho restaurant, serves a luxury English menu to its eclectic clientele in London's most glamorous all-booth dining room. It is 'special occasion' without being formal and pours more champagne than any other restaurant in the UK.
Role
The restaurant, already a commercial success and an enduring classic in terms of menu and design, is looking to raise its game further with truly world-class cooking.
We are looking for talented, passionate and well-organised Pastry Sous Chef to help us achieve that. The right candidate will be an experienced chef who will work with the Head Chef, Mikolaj Nelder, to evolve and perfect our menu, cooking and presentation.
Candidate
Remuneration
Tronc inclusive pay of £47,411 as well as all the statutory benefits.