Pastry Sous Chef

2 weeks ago


South West London, United Kingdom PART & COMPANY Ltd Full time

PASTRY SOUS CHEF BOUTIQUE LUXURY HOTEL LONDON £40,000+

Salary £40,000+

4 day week

Company perks

Lunch and Dinner service.

Salary plus TRONC

40 -45 hours

Independent Owner

Great platform to elevate personal profile.

Destination Restaurant with well-known chef partner



All the relevant skills, qualifications and experience that a successful applicant will need are listed in the following description.

Pastry Sous Chef required for this Destination Boutique Hotel to work with the new Exec Chef and team . Part of a well-respected Hotel Company with a long history and exceptional standards with great Ownership and leaders. Pastry Sous chefs will cook a classic but elevated classic Modern British Cuisine with a base of French with more from the garden seasonal style menu alongside the very finest classics.To deliver for the Chef Partner with great support from the parent company and senior management.

Pastry Sous chef's will be cooking for a 55-cover dining room and overseeing PDR and events. Head chefs will have a solid andprogressivebackground and in classic food all aboutflavourand simplicity, letting theingredientsdo the talking.

Pastry Sous chef's will lead a good section and team in Pastry in the delivery and not just be a confident cook, knowledge of ingredients, regions and solid producers and suppliers will be the core for this. Sous Chefs will have a good overall cv and experience within top level Restaurants and or hotels and hopefully at 5-star level European cuisine is a must as well as beinghighlyorganised and great team leaders with motivation.

Pastry chef's will be cooking for lunch service and dinner, but a company culture and great brigade will ensure a good balance in a tight knit team. leading to great working hours as well as collaboration from and with The Chef Partner

A great option for an experienced and quality Pastry Chef with a love and knowledge of Regional and Seasonal British / Mediterranean cuisine looking to develop in a great environment and in a way to cook great ingredients, without big corporate pressure or for big covers overs over style and quality.


AMRT1_UKCT


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