The Executive Chef of a restaurant and banqueting venue is seeking a Chef de Partie to work at a restaurant where you will be serving a seasonal Brasserie style menu midweek followed by monthly tasting menus on the weekend. The restaurant is focused on using the best produce that can be sourced locally to the venue including game, meat, vegetables, fruit, cheese etc which are sourced direct from farmers and local producers. In this role of Chef de Partie you will be running your section to help create dishes for the 30 covers for the restaurant and 250 covers for the banqueting department with all chefs expected to have all round cooking skills. With autonomy on the menus this is a great role to show your talent at asssisting with creating exciting, modern dishes that prove to be very popular with customers.
A strong , experienced Chef de Partie who has been working in high end kitchens where you were creating all dishes from scratch from top quality, seasonal ingredients. Knowledge of restaurant service and conference/ banqueting is essential for this role as you will be managing both. A creative chef who is up for the challenge of being trained on the lastest cooking techniques is needed for this position.
*This is a permanent role*
If you are interested in this position or would like information on the other positions we are recruiting for or any temporary assignments please send your CV to firstname.lastname@example.org and our consultant Sean Bosley will do his utmost to assist you in your search for employment.
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.