One of Greycoat Lumleys' most regular clients is looking for a Junior Sous Chef to join their kitchen team. This is a fantastic opportunity for a very strong Senor CDP or Sous Chef with restaurant background (ideally Michelin starred), who is looking to move into a private household. The team is well established and has been running for the past four years. The household is a great place to work, with everyone being well looked after and also developed within their role. The family are an UHNW Royal Family, who use this home as their main base. They entertain sometimes and the events can range from smaller parties to more lavish affairs.
The Junior Sous Chef will be working alongside a Commis Chef, Sous Chef and the Executive Head Chef. There is also a team of Kitchen Porters, who work daily in the kitchen on a rota basis. Every day, food is cooked for the family (approximately eight people) and also the staff (approximately forty people). The type of food will vary, but the Head Chef designs all of the menus in conjunction with the family's wishes. Breakfast and lunch is prepared for the family between 07.00-16.00, and staff meals are prepared between 11.00-19.00. The Head Chef is responsible for the supper. This cooking is based on a shift pattern.
The Junior Sous Chef will be responsible for working with the Head Chef to develop a 5* breakfast and lunch menu for the family. This will be constantly changed and developed to meet the family’s tastes. The Junior Sous Chef will be responsible for baking fresh bread ,every day as well as pastries and other breakfast items such as homemade muesli. There should be an emphasis on healthy options including low sugar and low fat items.
The lunch menu should include:
• Fresh soup and bread of the day
• Fish of the day
• Chicken of the day
• Meat of the day – Beef, Veal or Lamb
• Fresh juices made to order
• Ice creams and sorbets
• Fresh pasta with a variety of sauces / fillings
• Fresh salads
When working the staff meal shift the role will include:
• Developing a whole week of staff menus for lunch and dinner and working with the head chef to meet the requirements and stay within budget
• Prepare fresh, tasty meals with good variety of proteins that avoid repetition.
• Occasional treats such as banoffe pie or other cakes / puddings
• Staying well ahead with mis en place so that the Chef de Partie has enough time to assist other chefs during busy times.
The Chef should be well presented, organised and polite. They should be a team player and be able to take instructions and execute them well. They should be trained already and strong in most areas of the kitchen.
Hours: 5 days out of 7 on a rota basis. Flexibility is important as will sometimes be required to work longer hours for events. Weekends are required.
Holiday: 43 days per year
Salary: upto £28,000 plus a discretionary bonus
Responsible Consultant: Darren Lewis