Maison Estelle is a private club set in a Grade I-listed Georgian townhouse on Grafton Street, Mayfair. A 'hosted home', bringing people together that have plenty to say and nothing to prove. A new school club (no rules), with old school values of personalised service and discretion.
Work in an environment where you can bring your whole self to work, where you're empowered to be the very best you can be. Our values are at the core of everything we do and every decision we make. We have four pillars (HOST): humble, own it, spirited and togetherness. These pillars influence every experience that we deliver, both for our members and with each other.
We are recruiting for a Junior Sous Chef to head the kitchen for our members club in a grade I listed townhouse in Mayfair.
As a Junior Sous Chef you will work alongside the Head Chef to manage daily kitchen activities, including overseeing the brigade, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stock control. You will ensure that everything that leaves the kitchen is of a high quality and consistency by following designated recipes. You should uphold the highest standards and ensure the guest experience is always in line with our standards.
BENEFITS
- WSET qualifications
- 28 days holiday inclusive of bank holidays (increasing with length of service), pension and life assurance.
- Inclusion in the Tronc scheme.
- A health cash plan to claim money back and get access to lots of ways to support your physical & mental wellbeing.
- Goes without saying, but we will feed you during your shift.
- Lots of opportunity to develop your skills and progress internally.
- Regular team get togethers, from regular team drinks to bi-annual parties.
- Opportunities to join one of our committees and influence how we do things, how we socialise and how we support the local community.
- Great incentives and reward programmes including recommend a friend bonuses, employee of the month and much more.
WHAT YOU WILL DO
The key responsibilities for this role will include but are not limited to:
- Supporting the Sous Chef and Head Chef in day-to-day operational management of the kitchen.
- Communicating to the Executive Chef preparation procedures and presentation standards, observing methods of preparation, tasting and smelling prepared dishes, viewing colour, texture and garnishes, verifying portion sizes and ensuring that corporate standards for food quality are consistently met.
- Training the kitchen staff on proper food handling, maintenance and safety.
- Managing the kitchen brigade and leading a team of chefs in cooking and preparing meals, including checking for quality, and overseeing cooking techniques.
- Ensuring the highest possible standard of presentation & cleanliness in all areas of the kitchen, both in the kitchen itself and back of house areas.
- Ensuring stock is correctly managed and a proper inventory recorded.
- Assisting in recruiting, training, assigning duties and supervising staff.
- Building and maintaining good relationships with suppliers regarding ordering and receiving stock.
- Assisting with the creation, development and testing of innovative menu ideas.
- Ensuring all dishes are prepared to the highest standard with the utmost care in presentation.
PERSONAL PROFILE
- Proven experience as a Junior Sous Chef in a luxury/lifestyle multi-outlet food and beverage operation.
- You are an inspiring leader who relishes taking responsibility for running culinary teams and departments.
- Confident in using purchasing, health and safety and food safety, payroll and rota systems.
- Stays up to date with current food trends and best practices.
- Must be able to work flexibly including evenings and weekends due to the operational hours of the club.
- Excellent communication skills and comfortable talking to colleagues, senior management and coming front of house to talk to members.
- A genuine passion for hospitality and hosting.