A fantastic opportunity has come up for a fine dining CDP to move into a positrion that offers a far better work/life balance.
Our client is looking for a Chef De Partie who has previously worked at rosette or michelin level to come on board and work in the directors dining kitchen.
Cooking for tables of 2-20 and functions for up to 120 the CDP must be able to run their section effciently and professional at a michelin level.
- Monday to Friday / 7am-4pm
- Overtime is on weekdays and can run between 5pm-10pm paid at time and a half.
- No weekends
- Michelin level food
- Team of 9 chefs
- Everything made from scratch in house.
Call directly on or apply below