A Pastry Sous Chef is required for a party design and event catering company based in SW London.
The company prides itself on their creative, highly personal approach and superb food. The Pastry Sous Chef will work in the Pastry team to create food for their events, such as canapé parties, dinners, large banquets, private parties etc. They will also be involved in creating menus, setting up tastings for the clients and working on the events.
The ideal candidate will be highly organised and creative. They will have a strong personality to fit in well with the existing team, who have all been there for a long time. They will also need to have good leadership abilities, as will need to step up to Head Pastry Chef role when their senior is away, as well as working alongside the Head Pastry Chef on a daily basis. The candidate will need to work well in a team, as well as autonomously, managing their time independently but also overseeing the tasks and work of their team.
The right candidate will be creative, good at coming up with ideas, and willing to push boundaries and learn new methods and skills. Presentation is essential, and then Pastry Sous Chef will have modern ideas of presentation. They will also have a good eye and attention to detail. They will need to be able to generate respect from the other members of the team with a good nature and good people skills. The company is also looking for an ambitious person. Reliability, flexibility with hours, a hard working attitude and proactivity are all key characteristics for candidates in this role.
This is a great company to work for, who offer training in new techniques. They are progressive, with a good chance of promotion. They are looking for people who will stay with them for a long time.
Hours: Monday to Friday 08.30-16.30, with evenings and weekends when required, which are paid at overtime.
Salary: £24,000-£28,000 gross per annum basic, with paid overtime and a discretionary bonus.
Package: 20 days holiday for the first two years, and then one day for every year that they have worked up to 25 days.
Responsible consultants: Justyna Ossowska-Bakalarz
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