Pastry Junior Sous Chef – Tuesday to Saturday
Casual Fine Dining Restaurant
We are now on the lookout for a Pastry Junior Sous Chef for Magenta, our charming Italian-inspired, casual fine dining restaurant.
Magenta is a place for libations and celebrations of everyday life until it closes, swept away by the turmoil of the time. A bar and restaurant within an indoor pergola of Victorian industrial architecture, dressed in a palette of coal, steel, and oak, upholstered with magenta wool and anthracite leather. An evocative space where thousands of butterflies flutter overhead.
Our dishes are curated by Executive Head Chef Manuele Bazzoni, who carefully crafted his 15-year culinary career at Le Boudin Blanc as Head Chef and Trinity to name a few. Each dish is perfectly balanced to delight the senses, to take you on a journey to Italy whilst paired with our extensive wine list.
Magenta offers an excellent and innovative dining experience, challenging traditions and uplifting Italian cuisine to a completely different dimension.
The ideal Pastry Chef will be a well organised person, able to work in harmony with a big team alongside the Executive Chef. You will need to be able to maintain the smooth running of the pastry section at all times, obtain a proactive attitude, and help the team when needed.
Magenta will be a dining destination offering fantastic service and fine dining food.
The ideal candidate therefore must have previous experience in fine dining operations or 2AA Restaurants. We are looking for a creative individual that will be able to develop dishes alongside the Executive chef. The Pastry Chef will have plenty of love for fresh produce, a creative mind, and will be well aquatinted with Italian cuisine.
This is a wonderful opportunity for someone who is ambitious, driven, and looking for a long-term career and progression.
Join our team and apply now to begin a new adventure with us.