Junior Sous Chef - London
- Employer
- Bvlgari Hotel London
- Location
- London
- Salary
- Competitive Salary
- Closing date
- 16 Nov 2018
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We are looking for an enthusiastic, talented and dedicated Junior Sous Chef to join our team here at the Bulgari Hotel London.
Reporting directly to the Executive Chef, you will have an in-depth familiarity with all aspects of the kitchen’s operation in order to deputise for the Executive Chef and Sous Chef when required and provide assistance where necessary. You will possess the ability to quickly and authoritatively delegate job tasks to the kitchen team and your considerable experience of working in many different roles and settings means you have the aptitude to effectively coach and mentor junior chefs. You will organise and implement regular cleaning and waste disposal and implement safe work practices.
The ideal candidate will have a passion for food and excellent kitchen knowledge along with an understanding of food safety and hygiene for the environment you will work in. You are likely to have relevant NVQ or professional qualifications although your technical skills and flexibility will be what sets you apart.
To be successful in this role you will bring experience as a Sous Chef or Junior Sous Chef in a 5-star establishment and/or experience in a Michelin star or AA rosette restaurant. You will be an immaculately presented individual who possesses informal yet impeccable customer service skills with your ability to engage with our guests being one of your greatest assets.
We encourage a diverse workforce however you will be required to have good levels of written and spoken English and be eligible to work in the UK. Fluency in a second language would be beneficial.
While we review every application, there may be times when we are not able to respond to each person individually. If you have not heard from us within two weeks, your application has been un-successful on this occasion. However, we encourage you to continue to review our website for future opportunities.
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