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YOPO restaurant is located at the Mandrake hotel a 5* boutique hotel in central London. Specialising in South American cuisine, is seeking a talented and passionate Sous Chef. The ideal candidate will have extensive experience in high-end kitchens, a deep appreciation for South American and European culinary traditions, and the ability to inspire and lead a team. As Sous Chef, you will work closely with the Head Chef to ensure the highest standards of food quality, creativity, and service, taking care of this in their absence.
What youll do?
Kitchen Operations:
- Assist the Head Chef in managing the daily operations of the kitchen, ensuring efficient and smooth workflow, including in their absence.
- Supervise and coordinate activities of kitchen staff, ensuring adherence to recipes and specifications, quality standards, and hygiene regulations.
- Oversee food preparation and presentation, ensuring dishes are prepared to the highest standards and in line with YOPOs culinary vision
Menu Development:
- Collaborate with the Head Chef in creating and refining menu items that reflect the fusion of South American and modern European cuisines.
- Experiment with new dishes and techniques, contributing innovative ideas to keep the menu fresh and exciting.
- Ensure all dishes are prepared with the finest ingredients and maintain consistency in taste and presentation.
Staff Management:
- Train, mentor, and motivate kitchen staff, fostering a positive and productive work environment.
- Schedule and manage the kitchen team to ensure adequate staffing levels during peak times and special events.
- Conduct regular performance reviews, providing feedback and development opportunities for team members.
Inventory and Cost Control:
- Monitor inventory levels and assist in ordering supplies to maintain adequate stock without overage.
- Manage food costs by minimizing waste, optimizing ingredient use, and maintaining portion control.
- Assist in maintaining budgetary guidelines, ensuring financial goals are met.
Health and Safety:
- Ensure compliance with all health and safety regulations, including food handling, sanitation, and workplace safety.
- Implement and oversee hygiene and cleanliness standards within the kitchen.
- Conduct regular inspections and maintain records as required by health authorities.
Collaboration:
- Work closely with the front-of-house team to ensure seamless service and address any issues promptly.
- Participate in menu tastings, special events, and promotional activities as required.
- Communicate effectively with all departments to ensure guest satisfaction and operational efficiency.
What you'll have:
- Proven experience (2+ years) as a Sous Chef or similar role in high-end restaurants, with a focus on South American and European cuisines.
- Strong leadership skills with the ability to inspire and manage a diverse team.
- Excellent culinary skills, with a keen eye for detail and presentation.
- Sound knowledge of kitchen operations, inventory management, and cost control.
- Strong communication skills, both verbal and written.
- Flexibility to work evenings, weekends, and holidays as required.
- Health and safety level 2 or 3 is preferred.
What you'll get:
- working in a small but professional kitchen brigade
- contributory pension scheme.
- Perkbox Programme
- Employee Assistant Program
- Language learning
- Wellbeing benefits
