Job Description

THE NOMAD RESTAURANTS

Eager to pursue a career in hospitality? Our restaurants and bars are the heartbeat of NoMad London; a World's 50 Best Hotel. Our main Restaurant offers a seasonal menu, with a central hearth for open fire cooking. Set under a soaring glass ceiling, the space is grand yet intimate. Award-winning cocktail bar and restaurant Side Hustle boasts a lively, casual atmosphere, offering elevated Latin American dishes and world class cocktails, whilst our Library acts as the living room of the hotel offering an all-day menu alongside coffees and cocktails. Our Kitchen is led by Executive Chef Zak Gregoire, our Bar Programme by Liana Oster and our Wine Programme by Alessia Ferrarello, each earning their stripes at renowned institutions across the globe.


Hospitality is at the core of what we do and who we are. It's more than just a job, it's a path to a career in or industry. Many of us at NoMad have grown from within these walls and we pride ourselves on providing these opportunities. We welcome you to come and see what we do!

'The best of New York hospitality with London Charm'

THE ROLE - PASTRY SOUS CHEF

The role of the Pastry Sous Chef is to successfully manage the restaurant operation and team that work in this department on a daily basis. A strong focus on maintaining quality and training the team of cooks while reaching budgets and retaining team members who need to work to agreed service levels.

KEY RESPONSABILITIES

Provide day to day direction and support to all the various teams reporting to the Head Pastry Chef, ensuring that all training and competency records for each team member are completed. Support the pastry team through all their tenure at The NoMad from coaching new starters through their probation periods, appraisals, job chats and potentially promotions and ensure all necessary training is completed in a timely manner. Oversee the preparation and production of all items needed for the pastry department. To ensure the food quality is of an exceptional level and constantly review standards of practice to see where improvements can be made. Work closely with the Head Pastry Chef on recipe testing and menu development.

Ideal Pastry Sous Chef candidates should have the following:


At least 2 years of experience in a similar role within the hospitality industry A broad range of pastry experience, including viennoisserie, chocolate, bread baking, and plated desserts. Ability to read and follow recipes and standards as well as develop recipes for new menu items. Strong oral, written, and interpersonal communication skills.

WHAT WE OFFER

750 Refer a Friend Scheme 50% Employee discount in F&B outlets Pension Scheme Complimentary family meal and quality coffee/hot drinks whilst on duty Growing team with great training and progression opportunity Paid break and annual leave Good work/life balance Your birthday off (paid) after one year of service Hotel discount Private Health Care Experience Stay - Breakfast included 5 days of paid sick leave for every rolling 12 months Additional holiday for each completed year of service
Please note whilst we wish we could respond to all applicants, only those shortlisted will be contacted.





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