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Our client a fine dining neighbourhood restaurant and late-night bar on Portobello Road in the beating heart ofNotting Hill is now looking for a Pastry Junior Sous or Pastry Sous Chef.
The kitchen operation is headed by one of the most talented Chefs in London and a great Head Chef to work with and learn from.
The restaurant offers seasonal ingredients, with live-fire cooking and fundamental processes of wood roasting, charring and slow cooking.
The ideal Pastry Junior Sous or Pastry Sous Chefwill be paid £17 per hour (£42,500 per year) and paid for every hour worked.
The Pastry Junior Sous or Pastry Sous Chefwill work 48 hours per week, 5 working days out of 7 and 2 days off
Usually, the Pastry Junior Sous or Pastry Sous Chefwill work 1 double and 4 singles but sometimes can do 2 doubles and 3 singles.
Paid every 2 weeks and the Pastry Junior Sous or Pastry Sous Chefwill be part of a kitchen team of 20 including Chef and KP's.
Team of 2 Pastry Chefs, we produce our own sourdough bread and baked goods for service.
The kitchen is fully refurbished and equipped with all the latest kitchen machinery and gadgets.
Early shift is 9.00am - 6.00pm
Late shift is 15.00 - 23.30
Double is 9.00am - 23.30
Benefits for the Pastry Junior Sous or Pastry Sous Chef role:
Paid £17 per hour and for every hour worked
48 hours per week and if in need extra paid hours are available
28 days holidays
Immediate start
Meals on duty
Work with a supportive kitchen team
Work with seasonal ingredients and menu
Opportunities for career growth and promotion
In line with the requirements of the Asylum & Immigration Act 1996, applicants must either be eligible to work
