Sous Chef Brixton Brasserie

5 days ago

South West London, United Kingdom The Laundry Restaurant Full time

OPPORTUNITY for passionate & enthusiastic Chef de Partie to apply. We will provide training.

JOB: Required to lead our kitchen team and be an intrinsic part of our senior management team. Responsible for the coordination of kitchen operations you will have experience and passion in delivering quality food standards, safety and staff welfare to an exceptional standard at all times. You will be responsible for ordering, kitchen organisation and management on your shifts. You must be proficient with the use of a computer and inventory management systems as well as ordering and invoicing, but lets not forget; the abillity to manage a team.

The Laundry Restaurant in Brixton is open 7 days, an all day bistro serving breakfast dishes at our bustling bar and restaurant, to cocktails and a full a la carte menu on the terrace at sundown. Our ethos is anchored in delivering casual dining experiences, supremely. Inspired by the traditional neighborhood bistro and our New Zealand heritage.

You will be;

  • Be ambitious, hard working and charismatic
  • Belief in creating culture and delivering exceptional service and food, all day everyday. Excited and passionate about seasonal trends and delivery of best culinary practises
  • Youll be driven by commercial profitability and will spot new opportunities of revenue growth
  • Experienced in managing and building kitchen team, processes, training, management, and ensuring EXCEPTIONAL food standards and quality are delivered - every single moment of every single day
  • Genuinely friendly at all times with colleagues and customers
  • Ability to multi-task and work in a fast-paced environment
  • Self motivated, self starter and relish being hands on
  • A desire to learn from, evolve with and add value to The Laundry Restaurant and its vision
  • Must be reliable, passionate about giving great service, genuinely seeking a longer-term role and just be an
  • Able to communicate effectively and work closely with chefs of all levels to manage and assign responsibility
  • Experienced in how to lead a kitchen in a high-pressure environment and develop people effectively
  • Straight up - No fuss, no-frills. You are honest, decent, and straightforward with others and with our guests
  • Indie spirit You are independent in thought and spirit, not tied to what others say you should or shouldnt do
  • Affinity for problem-solving
  • Strong organizational skills and attention to detail
  • Authentically a good human, basically

Youll possess an intuitive and insightful attitude to hospitality as well as a dedicated and mindful approach to the delivery of our kitchen operations as well as the commercial awareness to meet our financial requirements and budgets. Your role is not solely service based, although your ability to work and manage every section is crucial and your ability to train and positively respond to all employees is paramount to our success.

Responsibilities

  • Responsible for kitchen management
  • Controlling and directing food preparation standards
  • Adhering to company policy and legislation
  • Shifts required on every section
  • Running pass and expediting to highest standard
  • Management of Kitchen Porters and cleaning requirements
  • Responsible of food delivery to meet specs
  • Full and thorough understanding of each section, prep and service
  • Ensuring stock rotation, ordering meets food cost %
  • Managing wastage and adhering to food spec standards to meet food cost
  • Producing quality staff meals within budget
  • Understanding par levels and prep required for all sections
  • Managing stock rotation and purchasing and keeping within financial boundaries
  • Financial performance of invoicing requirements
  • Managing food safety requirements of kitchen
  • Responsible for health and safety policies and ensuring all systems are correctly followed and maintained
  • Managing Alert 65 - must have experience in food safety programmes and legislation
  • Awareness of allergens and implementation of allergen procedure for both FOH and BOH
  • Training, supervising & nurturing kitchen team
  • Training new staff across sections
  • Provide structured briefings and knowledge to FOH staff
  • Execution of group dining requirements

Additional Benefits :

  • WSET wine training
  • 1 x international team trip per year
  • Team building away days
  • Supplier visits
  • Staff dining discount
  • Complimentary staff meal whilst on shift
Additional pay opportunities
  • Bonus scheme
  • Performance bonus



Have you got what it takes to succeed The following information should be read carefully by all candidates.


AMRT1_UKCT

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