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Salary - around £45k to £47K per year, experience depending
Schedule - Full-time (5 days week)
The Restaurant
The French Restaurant is the project and brainchild of a new generation of wine lovers, Alexandra Petit-Mentzelopoulos, of the Chteau Margaux family and Natsuko Perromat du Marais, a leading restaurateur, having worked with the likes of Alain Ducasse.
Offering a unique curated wine list, Clarette is a destination for wine lovers to enjoy and explore fine wines in a relaxed and stylish setting, accompanied by elegant and refined dishes, perfect for lunch, brunch, or dinner.
To join us the successful Sous Chef will have:
- Work alongside our Head Chef to lead the kitchen.
- Prior experience as a Sous chef or Junior Sous within a quality restaurant, with French cuisine knowledge and experience preferred.
- Passion about food and hospitality, along with the eagerness to continually learn.
- A hands-on leader who knows how to train and develop a team to deliver a memorable experience.
- Excellent communication skills and an inspiring leader who leads by example.
- Collaborate with the head chef and other team members to create a seamless dining experience for guests.
Incentives and bonuses:
- 50% discount when dining at the venue
- Sunday close, as well as two weeks during Xmas and NYE period
- Potential KPI bonuses available
