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Restaurant
Bob Bob Ricard, the iconic Soho restaurant, serves a luxury English menu to its eclectic clientele in Londons most glamorous all-booth dining room. It is special occasion without being formal and pours more champagne than any other restaurant in the UK.
Role
The restaurant, already a commercial success and an enduring classic in terms of menu and design, is looking to raise its game further with truly world-class cooking.
We are looking to appoint a talented, passionate and well-organised Pastry Sous Chef to help us achieve that. The right candidate will be an inspirational chef as well as a capable manager. He or she will work with the Head Chef Mikolaj Nelder to evolve and perfect our menu, cooking and presentation.
Candidate
- A talented cook, classically trained in French / British cuisine, with great attention to detail and a passion for cooking.
- A team player, keen to work with the Head Chef and on a shared vision for Bob Bob Ricard, where every element is meticulously designed and considered.
- Comfortable with high-quality yet fast-paced kitchen operation.
- Good at delegating and overseeing a team to deliver consistent quality.
- Assisting in managing all due diligence, Health and Safety and Food Hygiene.
Remuneration
A competitive package at the very top of the current market range. Compensation will be geared to the particular candidate based on their seniority.
