KINGS CROSS

The Megaro Collection has welcomed its newest addition, Voyage with Adam Simmonds. Our Scandinavian Fine Dining restaurant located in the heart of Kings Cross opened its doors in January 2025, extending an invitation to all patrons to explore the culinary prowess of our Chef Patron Adam Simmonds. We are seeking an experienced and enthusiastic team to join us on this new journey to excite and captivate with adventurous flavours and exceptional hospitality.
With the desire to set our guests on a journey of culinary excellence inspired by the land, sea, and atmosphere, Voyage with Adam Simmonds embarks on a mission to provide light, airy and minimalistic plates with an ambiance that mirrors and enhances these sentiments. We aim to provide an open and welcoming environment for all guests to experience fresh and modern dishes.
Recognised as one of the nation’s top chefs, double Michelin star Chef Simmonds will create and adorn his plates with shapes and formations inspired by architecture, art, and nature. Imploring the skills acquired working under Raymond Blanc at Le Manoir aux Quat’Saisons as well as techniques developed at his first Michelin Star restaurant Ynshir Hall, Simmonds aims to honour traditional techniques and embrace avant-garde approaches to the culinary field at Voyage, where meticulous attention to detail is necessary to inspire.
We are looking for an experienced Sous Chef with a Michelin Pedigree and a minimum 5 years in high-end establishments to join Chef Adam Simmonds on this new adventure.

The ideal Sous Chef will:

• Have minimum 1 year experience in a Michelin Star kitchen or 4AA
• Be genuinely passionate about the hospitality industry
• Have a real interest in food development and in exploring different culinary techniques
• Have a stable career background
• Flexible with working schedule and tasks, supporting Chef Patron as business requires
• Experienced in managing Health and Food Safety due diligence
• Be well organised and will possess a hardworking attitude
• Be a hardworking individual with a ‘can do’ attitude
• Have a good command of the English language
• Be happy to work in an open space kitchen and guest facing

The Sous Chef will:

• Ensure the consistent smooth running of the back of house department
• Follow and support Chef Patron during the development of menus
• Maintaining a high level of food quality and production
• Ensure effective control of stock purchasing, receipt, storage, preparation, and service with regard to quality, quantity, and safety
• Ensure that the food operations are controlled in a manner that reaches the desired cost of sales and maximising potential and optimising resources
• Ensuring the security of all foods, chemicals, and equipment by maintaining procedures laid down by the Health and Safety Policy, using Food Alert (previous experience with the system preferrable but not a must)
• Organise orders and complete staff rotas
• Ensure all Training & Development is completed together with health & safety regulations
• Work closely with Chef Patron to guarantee the vision is consistently met
• Follow company grooming standards and will always maintain an immaculate presentation

If you are looking for a new environment where innovation and creativity are the primary goal, then join us on our new culinary journey at Voyage with Adam Simmonds

Please refer the Job description for details