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- Tasks: Prepare and cook high-quality dishes while leading your station and innovating the menu.
- Company: Renowned hospitality company in London with a focus on creativity.
- Benefits: Paid overtime, 28 days holiday, and opportunities for professional growth.
- Why this job: Join a creative team and elevate your culinary skills in a fine dining environment.
- Qualifications: Proven experience as a Sous Chef and strong culinary skills.
The predicted salary is between 36000 - 60000 £ per year.
A prominent hospitality company in London is seeking a passionate Sous Chef to join their team. In this role, you will prepare and cook dishes according to high culinary standards, oversee your station, and collaborate with the head chef on menu development.
Ideal candidates should have proven experience in a similar role and possess strong culinary skills. This opportunity includes benefits like paid overtime and 28 days of holiday. Join a team that celebrates creativity and professional growth.
Fine Dining Sous Chef — Lead Station & Menu Innovation in London employer: BaxterStorey
Contact Detail:
BaxterStorey Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Fine Dining Sous Chef — Lead Station & Menu Innovation in London
✨Tip Number 1
Network like a pro! Reach out to fellow chefs and industry professionals on social media or at culinary events. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you get the chance, bring a dish or two to an interview or networking event. It’s a great way to demonstrate your culinary prowess and creativity right off the bat.
✨Tip Number 3
Research the company! Before any interview, dive into their menu and understand their culinary style. This will help you tailor your answers and show that you’re genuinely interested in being part of their team.
✨Tip Number 4
Apply through our website! We make it super easy for you to find and apply for roles like the Fine Dining Sous Chef. Plus, it shows you’re serious about joining our team and helps us keep track of your application.
We think you need these skills to ace Fine Dining Sous Chef — Lead Station & Menu Innovation in London
Some tips for your application 🫡
Show Off Your Culinary Skills: When writing your application, make sure to highlight your culinary experience and any special techniques you’ve mastered. We want to see how your skills align with our high standards in fine dining.
Be Creative with Your Menu Ideas: Since this role involves menu innovation, don’t hesitate to share some of your own ideas or dishes you’ve created. We love creativity, so let us know how you can contribute to our culinary offerings!
Tailor Your Application: Make your application personal! Use the job description as a guide and tailor your CV and cover letter to reflect how your experience matches what we’re looking for. It shows us you’re genuinely interested in joining our team.
Apply Through Our Website: We encourage you to apply directly through our website. It’s the best way for us to receive your application and ensures you don’t miss out on any important updates from our team!
How to prepare for a job interview at BaxterStorey
✨Show Off Your Culinary Skills
Be ready to discuss your previous experience in fine dining and highlight specific dishes you've created. Bring a portfolio of your work, including photos and menus, to showcase your creativity and technical skills.
✨Know the Menu Inside Out
Research the restaurant's current menu and be prepared to discuss how you would innovate or improve it. Think about seasonal ingredients and trends in fine dining that could inspire new dishes.
✨Demonstrate Team Collaboration
As a Sous Chef, you'll need to work closely with the head chef and other kitchen staff. Be ready to share examples of how you've successfully collaborated in past roles, especially during busy service times.
✨Ask Thoughtful Questions
Prepare questions that show your interest in the company’s culinary vision and team culture. Inquire about their approach to menu development and how they encourage creativity among their chefs.
