48 Hours Per week -
Are you a Chef de Partie/Jnr Sous looking for a move to a stunning food driven country restaurant. Do you have a passion to succeed within a brigade of 7 chefs producing up to 200 covers a day? 100% fresh produce.
If yes then this position could be for you!!
All the menus are seasonal modern and British, using locally sourced produce where possible. All cuisine is made from fresh including all stocks, sauces, desserts, etc, using classic and modern cooking techniques.
As Chef de Partie/Jnr Sous you will be responsible for running a busy section in the kitchen. Rosette experience would be an advantage but not essential.
The successful Chef candidate will need strong man management & Cooking skills, enthusiasm & creative flair.
NVQ Level two required
48 hours per week.
- Fresh Produce
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