Sous Chef

Legado; Greater London; On-site; GBP 38,000 - 45,000; Full time

Job summary

A new Spanish restaurant in Shoreditch is seeking a passionate Sous Chef to ensure high-quality dishes and assist in kitchen management. The ideal candidate should have experience in a high-quality restaurant and a love for Spanish cuisine. Join a talented team and be part of London's vibrant culinary scene.

Qualifications

• Previous experience as a Sous Chef within a high-quality restaurant.
• Passion for Spanish cuisine and culinary heritage.

Responsibilities

• Ensure high quality and innovative dishes.
• Assist in managing kitchen operation and team.
• Contribute to menu development.

Skills

Culinary skills

Menu development

Team management

Stock control

Job description

Salary - Up to £45,000 per year

Schedule - Full Time

Experience - Previous experience as a Sous Chef within a high-quality restaurant

From the founders of the Michelin-starred Sabor, Chef Nieves Barragn Mohacho, in partnership with JKS Restaurants, is seeking a passionate and talented Sous Chef to be part of Legadoa brand‑new Spanish restaurant in Shoreditch.

If you're ready to be part of an exciting new chapter in London's culinary scene and work with a talented team delivering exceptional food and hospitality, we want to hear from you! Were looking for an experienced Sous Chef who shares the same enthusiasm, dedication and passion for food, vibrant hospitality and a unique culinary experience.

The Restaurant

Legado, meaning legacy in Spanish will showcase the depth and diversity of Spanish food. With over two decades of experience leading Spanish cuisine in London, Chef Nieves is bringing her vision to life at Legado, a celebration of Spains regional culinary heritage.

The Position

As Sous Chef, you will be responsible for ensuring the delivery of consistent, high quality and innovative dishes throughout the operation. You will play a key role in menu development, working closely with the Head Chef; you will assist in managing the overall kitchen operation, including prep schedules, stock control, budgeting and maintenance, as well as the day to day management of the kitchen team.

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