Pastry Sous Chef

Bluebird London NYC is located on the third floor of the shops at Columbus Circle and encompasses an all-day Coffee and Wine bar, Gallery, Cocktail Bar and Restaurant overlooking Central Park.

The restaurant, envisioned by restaurant group D&D London, is an expansion of the beloved Chelsea namesake – an iconic restaurant at the forefront of London’s dining and social scene; celebrated not only for its food and wine but also its design, buzz and glamour.

Bluebird also boasts a cocktail bar and gallery, offering an eclectic bar programme showcasing local and UK-based brewers and distillers, an impressive selection of domestic and imported gins and a global wine list.

We are looking for a passionate Pastry Sous Chef who will have the food knowledge and skills to lead the team in order to deliver outstanding food, and in turn a superb guest experience. You will work with the Head Pastry Chef and restaurant management team to ensure consistent high standards in both service and kitchen management - with an emphasis on all aspects of Health and Safety.

As Pastry Sous Chef your main responsibilities will be to oversee and direct all aspects of the kitchen in an effective, efficient and productive manner under the guidance of the Head Chef. You will be responsible for the day-to-day operation of the kitchen from mise en place to service. You will be responsible for quality, efficiency and effectiveness in which food is prepared and sent to the pass.

As a leader you will build a motivated and integrated team by clearly communicating expectations and providing constructive feedback, identify training needs and manage and assist in the training so that required standards are achieved.

D&D London is a collection of restaurants as individual as you are. We have over restaurants, mainly in London, but with global ambition.

Ideal candidate:
Drive and ambition.
Natural people skills.
Experience working in a high volume business.
Have fantastic service standards.
A polished professional
Minimum 2 year management experience within the Pastry Department
Culinary educated preferable
Strong customer service ethos.
Strong industry knowledge

Previous experience in a high-volume restaurant is essential.

Bluebird London NYC is located on the third floor of the shops at Columbus Circle and encompasses an all-day Coffee and Wine bar, Gallery, Cocktail Bar and Restaurant overlooking Central Park.

The restaurant, envisioned by restaurant group D&D London, is an expansion of the beloved Chelsea namesake – an iconic restaurant at the forefront of London’s dining and social scene; celebrated not only for its food and wine but also its design, buzz and glamour.

Bluebird also boasts a cocktail bar and gallery, offering an eclectic bar programme showcasing local and UK-based brewers and distillers, an impressive selection of domestic and imported gins and a global wine list.

We are looking for a passionate Pastry Sous Chef who will have the food knowledge and skills to lead the team in order to deliver outstanding food, and in turn a superb guest experience. You will work with the Head Pastry Chef and restaurant management team to ensure consistent high standards in both service and kitchen management - with an emphasis on all aspects of Health and Safety.

As Pastry Sous Chef your main responsibilities will be to oversee and direct all aspects of the kitchen in an effective, efficient and productive manner under the guidance of the Head Chef. You will be responsible for the day-to-day operation of the kitchen from mise en place to service. You will be responsible for quality, efficiency and effectiveness in which food is prepared and sent to the pass.

As a leader you will build a motivated and integrated team by clearly communicating expectations and providing constructive feedback, identify training needs and manage and assist in the training so that required standards are achieved.

D&D London is a collection of restaurants as individual as you are. We have over restaurants, mainly in London, but with global ambition.

Ideal candidate:
Drive and ambition.
Natural people skills.
Experience working in a high volume business.
Have fantastic service standards.
A polished professional
Minimum 2 year management experience within the Pastry Department
Culinary educated preferable
Strong customer service ethos.
Strong industry knowledge

Previous experience in a high-volume restaurant is essential.