Senior Sous Chef
2 months ago
Chislehurst
Job description
Bank house has been open since September 2019, as a local independent restaurant. Owned and run by chef and restaurateur Stuart Gillies and his wife Cecilia, our menu is a mix of modern European cuisine and traditional British fare, in a sophisticated but buzzy atmosphere. An extensive Victorian bank conversion with a large vibrant bar, offering cocktails, draft beers and a good wine selection. Our a la carte menu changes regularly as does our weekly changing set menu of seasonal classics. Our products are sourced as locally as possible using artisan food producers who we have worked with for many years. kitchen team is very professional and hygiene standards Are very high. The Role: Preparing, cooking and presenting dishes within the team
Running of the kitchen alongside the executive chef, menu planning, team training, quality control and consistent preparation and execution. All recipes and systems are already in place.
Ordering fresh produce
Rota planning
Product knowledge development
Financial management training & cost control training
Butchery and Fish prep training
Team management
Requirements: minimum 5 years' experience as a sous chef, ready to step up to next level
Local to Chislehurst, South London.
Experience within a fast-paced and team environment. Team synergy is a big positive.
Benefits: 30% discount on food and drink.
Private Healthcare
Free healthy and high-quality staff food on duty.
Good hours, flexible rota and good work life balance. (4 days on, 3 days off)
Cycle discount scheme.
Company pension scheme.
Christmas party and raffle prize event – monthly rewards scheme.
Supplier product incentives and monthly prize competitions.
Specialist training development, expert product knowledge development.
Career progression support.
Job Types: Full-time, Permanent Pay: From £36,000.00 per year Benefits: Company pension
Discounted or free food
Employee discount
Schedule: Flexitime
Monday to Friday
Weekend availability
Supplemental Pay: Tips
Experience: Chef: 3 years (required)
Cooking: 3 years (preferred)
Work Location: In person Reference ID: HEAD CHEF
