Sous Chef

We are bringing the lauded Sexy Fish to Miami. Slated for a Fall 2021 launch, Sexy Fish will open in Brickell, Miami’s hottest neighbourhood and we want you to come on board. Serving a diverse menu inspired by the seas of Asia, with a focus on Japan, in the hedonistic surrounds of the glittering restaurant this is the only place you will want to be. Designed by Martin Brudnizki Design Studio, the look and feel of Sexy Fish Miami will be glamorous and opulent. The food, curated by Chef Director Bjoern Weissgerber exquisite and unexpected. The destination bar will boast the US’s largest Dom Perignon selection, alongside Opus One wines and a hard-to resist drinks list. From lunch through to late night you will want to be part the team in this vibrant, high energy atmosphere serving exceptional food and drink.

A Sous Chef will need to display a presence on the pass and leadership skills to ensure effective management across a large-scale brigade. The position of Sous Chef sits within a large management structure, supporting the Senior Sous Chef and Head Chef in the day-to-day operation, whilst priding themselves on pace and attention to detail when preparing and presenting Chef Director Bjoern’s signature dishes. You would lead the operation comfortably in the Head Chef’s absence, this requires experience in managing a team and exposure to a fast-paced environment.

Our kitchens embody a secure and supportive working environment, where our chef management team come together from different hospitality backgrounds packed with diversity in culture, experiences, and strength, all committed to delivering World Class cuisine to be proud of.

Responsibilities:

• To be familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed.   

• To reconcile the stock and generate a GP.   

• To deal with complex HR issues and understand HR legal requirements.  

• To act as the intermediary between the kitchen and wait staff. 

• Planning and directing food preparation ensuring food is prepared properly by kitchen staff. 

• To be aware of all relevant food suppliers and their products and order accordingly as and when necessary due to business demand when necessary 

• To supervise and assist in the preparation of all food mis en place – ensuring each section of the kitchen has all necessary work completed prior to the commencement of service 

• To supervise the smooth and efficient service and production of food from the kitchen by working and liaising with other department managers and restaurant staff. 

• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and always running of the department within these guidelines 

• To remain on duty until the following shift takes over or until dismissed by the Head Chef or Duty Sous Chef informing them of any outstanding orders or priority work to be completed 

• To ensure all work areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition and especially after your shift has finished 

Our teams enjoy the following benefits:

• Unrivalled opportunities for progression across the UK and Ireland.

• Recommend a friend scheme with great bonuses per individual referral

• Reward programmes, long service awards and staff recognition and incentives

Caprice Holdings is a market leading prestigious restaurant group, with a rich history and long-standing reputation in the hospitality industry, we have grown from strength to strength opening our iconic restaurants across in London and now internationally. As we continue to expand, we offer structured career paths & hospitality training at every level to ensure your development and confidence grows with the group.

Apply today and speak to one of our hospitality specialists.

We are bringing the lauded Sexy Fish to Miami. Slated for a Fall 2021 launch, Sexy Fish will open in Brickell, Miami’s hottest neighbourhood and we want you to come on board. Serving a diverse menu inspired by the seas of Asia, with a focus on Japan, in the hedonistic surrounds of the glittering restaurant this is the only place you will want to be. Designed by Martin Brudnizki Design Studio, the look and feel of Sexy Fish Miami will be glamorous and opulent. The food, curated by Chef Director Bjoern Weissgerber exquisite and unexpected. The destination bar will boast the US’s largest Dom Perignon selection, alongside Opus One wines and a hard-to resist drinks list. From lunch through to late night you will want to be part the team in this vibrant, high energy atmosphere serving exceptional food and drink.

A Sous Chef will need to display a presence on the pass and leadership skills to ensure effective management across a large-scale brigade. The position of Sous Chef sits within a large management structure, supporting the Senior Sous Chef and Head Chef in the day-to-day operation, whilst priding themselves on pace and attention to detail when preparing and presenting Chef Director Bjoern’s signature dishes. You would lead the operation comfortably in the Head Chef’s absence, this requires experience in managing a team and exposure to a fast-paced environment.

Our kitchens embody a secure and supportive working environment, where our chef management team come together from different hospitality backgrounds packed with diversity in culture, experiences, and strength, all committed to delivering World Class cuisine to be proud of.

Responsibilities:

• To be familiar with all of the daily operations of the kitchen and must be able to perform any task in the kitchen if needed.   

• To reconcile the stock and generate a GP.   

• To deal with complex HR issues and understand HR legal requirements.  

• To act as the intermediary between the kitchen and wait staff. 

• Planning and directing food preparation ensuring food is prepared properly by kitchen staff. 

• To be aware of all relevant food suppliers and their products and order accordingly as and when necessary due to business demand when necessary 

• To supervise and assist in the preparation of all food mis en place – ensuring each section of the kitchen has all necessary work completed prior to the commencement of service 

• To supervise the smooth and efficient service and production of food from the kitchen by working and liaising with other department managers and restaurant staff. 

• To be aware of the required food cost percentages as set down by the budget and to assist in the supervising and always running of the department within these guidelines 

• To remain on duty until the following shift takes over or until dismissed by the Head Chef or Duty Sous Chef informing them of any outstanding orders or priority work to be completed 

• To ensure all work areas of the kitchen, dry stores and refrigeration are always maintained in a clean and hygienic condition and especially after your shift has finished 

Our teams enjoy the following benefits:

• Unrivalled opportunities for progression across the UK and Ireland.

• Recommend a friend scheme with great bonuses per individual referral

• Reward programmes, long service awards and staff recognition and incentives

Caprice Holdings is a market leading prestigious restaurant group, with a rich history and long-standing reputation in the hospitality industry, we have grown from strength to strength opening our iconic restaurants across in London and now internationally. As we continue to expand, we offer structured career paths & hospitality training at every level to ensure your development and confidence grows with the group.

Apply today and speak to one of our hospitality specialists.