The members club in the heart of London  has  a strong customer base who  frequent the club often, so a small but interesting menu using quality and seasonal produce  prepared well is expected by them. The club runs a  busy kitchen with a small team producing a small menu of seasonal, modern British style  food, with some Mediterranean influences also.  We are work with an excellent list of suppliers enabling us to use  quality ingredients to cook with thus allowing us to write a constantly changing seasonal  menu depending on what we can get our hands on.

About You

The senior sous chef  will need to be strong and experienced in the following areas: Cooking! This is a very hands on job.

A strong repertoire of dishes and strong quality restaurant background preferred and a sound knowledge of techniques required, along with a skill of writing a balanced, evolving menu. Tolerance and maturity a great attribute to deal with the ever changing demands of a business where no two days are the same. 

Assist the head chef with Stocktaking 

 Keeping the staff busy without stressing and overwhelming. Boring but very important, keep a clean kitchen, tidy, organised and complying strictly to food hygiene regulations and record keeping.

 Being able to motivate and retain staff, and teach and pass on new skills. Supporting the staff in recruiting new staff when necessary

The hours are mainly Monday to Fridays - however there will be Saturdays also required for events ( so you will be able to have regular ( but not every weekend off) also closed on Sundays

The senior sous chef  will need to be strong and experienced in the following areas: Cooking! This is a very hands on job.

A strong repertoire of dishes and strong quality restaurant background preferred and a sound knowledge of techniques required, along with a skill of writing a balanced, evolving menu. Tolerance and maturity a great attribute to deal with the ever changing demands of a business where no two days are the same. 

Assist the head chef with Stocktaking 

 Keeping the staff busy without stressing and overwhelming. Boring but very important, keep a clean kitchen, tidy, organised and complying strictly to food hygiene regulations and record keeping.

 Being able to motivate and retain staff, and teach and pass on new skills. Supporting the staff in recruiting new staff when necessary

The hours are mainly Monday to Fridays - however there will be Saturdays also required for events ( so you will be able to have regular ( but not every weekend off) also closed on Sundays