Junior Sous Chef - Fine Dining

The Megaro Official; London; On-site; GBP 28,000 - 35,000; Full time

Job summary

A leading fine dining restaurant in Kings Cross, Voyage, seeks a Junior Sous Chef with a Michelin pedigree to join our innovative kitchen team. You will support the Chef Patron in creating exceptional dishes, ensuring high standards of food quality and service, and managing back-of-house operations. This is an exciting opportunity to be part of a new culinary venture where creativity and passion for food are paramount.

Qualifications

• Minimum 3 years experience in high-end establishments required.
• At least 1 year in a Michelin Star or 4AA kitchen is preferred.
• Flexible with working hours and tasks.

Responsibilities

• Manage the smooth running of the back-of-house department.
• Support menu development with the Chef Patron.
• Maintain food quality and safety standards.

Skills

Food development

Culinary techniques

Health and food safety

Organization

Positive attitude

English proficiency

Job description

Junior Sous Chef

Fine Dining Restaurant, New Opening

Wednesday to Saturday

Kings Cross

The Megaro Collection is excited to announce the opening of Voyage with Adam Simmonds, a Scandinavian Fine Dining restaurant located in Kings Cross, opened in January 2025. We invite patrons to explore the culinary talents of Chef Patron Adam Simmonds. We are seeking an experienced and enthusiastic team member to join us on this new journey, delivering adventurous flavors and exceptional hospitality.

Voyage aims to offer light, airy, and minimalistic plates inspired by land, sea, and atmosphere, complemented by an ambiance that enhances these elements. Our goal is to create an open, welcoming environment for guests to experience modern, fresh dishes.

Chef Adam Simmonds, a double Michelin star chef recognized as one of the nation's top chefs, will craft plates inspired by architecture, art, and nature. Drawing on his experience working under Raymond Blanc at Le Manoir aux Quat’Saisons and at Ynshir Hall, he combines traditional techniques with avant-garde approaches, requiring meticulous attention to detail.

We are looking for an experienced Junior Sous Chef with a Michelin pedigree and at least 3 years of experience in high-end establishments to join this exciting new venture.

The ideal candidate will:

• Have at least 1 year of experience in a Michelin Star or 4AA kitchen
• Be passionate about the hospitality industry
• Have an interest in food development and culinary techniques
• Possess a stable career background
• Be flexible with working hours and tasks, supporting the Chef Patron as needed
• Be experienced in managing health and food safety due diligence
• Be well-organized with a hardworking attitude
• Possess a positive, 'can do' attitude
• Have good command of English
• Be comfortable working in an open space kitchen and guest-facing environment

The Junior Sous Chef will:

• Ensure the smooth running of the back-of-house department
• Support the Chef Patron in menu development
• Maintain high standards of food quality and production
• Manage stock purchasing, receipt, storage, preparation, and service, ensuring quality, safety, and quantity
• Control food costs and optimize resources
• Maintain security of food, chemicals, and equipment according to health and safety policies, including Food Alert system (experience with Food Alert is a plus)
• Organize orders and staff rotas
• Complete training and development, adhering to health and safety regulations

Work closely with the Chef Patron to ensure the vision is realized, maintain grooming standards, and present an immaculate appearance.

If you seek a creative and innovative environment, join us on this exciting culinary journey at Voyage with Adam Simmonds.