Breakfast Sous Chef - London

Breakfast Sous Chef - Hedonism Wines & Ollie Dabbous Michelin * Mayfair Restaurant

We are now looking for a talented Breakfast Sous Chef as Michelin* Chef Ollie Dabbous & one of the World’s best fine wine boutiques Hedonism Wines have come together to create an amazing & innovative new wine & fine dining venture in Mayfair.

There will be two restaurants & a bar over the site’s three floors.

This is an ideal opportunity for someone looking to be part of an amazing new restaurant opening & gain valuable experience of working in Michelin standard fine dining.

We are looking for talented, strong, ambitious chefs with the right attitude towards team work & excellence. We want chefs with first rate culinary skills & a great eye for detail who are looking to develop their career to the next level. We will invest time & training in the right candidates.

The entire team will be filled with similarly motivated people with a real passion & enthusiasm for providing the very best service possible alongside highly skilled & experienced professionals.

The working environment will be one that has learning & development as it’s core ethos with a focus on team work & excellence in everything we do.

There will be two kitchens, both spacious & state of the art, including: wood-fired oven, induction stoves, smoking chimneys, deck ovens, pasteurizers, pastry sheeters, anti-griddles & soft-serve machines.

One kitchen will serve high quality dishes for all day dining from breakfast, lunch, afternoon tea & dinner for the ground floor restaurant.

The second, the Mezzanine will serve fine dining lunch & dinner only, both kitchens aiming to deliver Michelin* standard cuisine.

The venture has been designed with a view to sustainable working conditions, capping the chefs working hours & giving them 3 days off per week wherever possible.

The kitchens will benefit from air conditioning, there will also be a staff canteen and shower facilities.

Bespoke tableware is being made by ceramicists throughout the UK & mainland Europe.

The menu will use the very best organic ingredients, carefully sourced, respectfully treated, to create light elegant dishes, stunningly original & theatrical.

The senior chefs are a highly talented team made up of Ollie Dabbous Michelin*, Lucas Selby National Chef of the Year 2017 & Roux Scholar 2017 & Josh Angus ex L'Autre Pied, Dabbous, Le Manoir aux Quat'Saisons.

As Breakfast Sous Chef your responsibilities will be;

• Ensuring your brigade maintains the highest culinary standards
• To demonstrate promptness, anticipation, and organisation to deal with the different aspects of the position.
• Flexibility in working hours and days.
• Managing food ordering & storage
• Taking a role in the development of junior team members.
• Well presented in a clean and smart manner.
• Ensure the proper appearance and grooming of the brigade.
• To be respectful and respond positively to demands from the Management team.
• To promote the image of the restaurant as a professional organisation at all times.
• Ensuring a safe & hygienic kitchen environment
• Attend and participate in any training and personnel development schemes as recommended by your Head Chef

Starting salary £40,000.00

Right to work in the UK essential.