PASTRY CHEF DE PARTIE

The successful candidate should already have good pastry skills at CDP level, with a minimum of one year’s experience of working on Pastry in a 3 or 4 star hotel or rosette restaurant. A working knowledge of modern plated desserts as well as old classics is essential, as is the ability to be creative in conference and banqueting work.  Working within the main kitchen, you will be responsible for the production of innovative and quality desserts, breads and pastry. Working closely with the Head and Sous Chef, drive and enthusiasm.  As well as being confident and approachable, commitment, enthusiasm and energy are essential if you are to succeed in this role.

As required but approximately40- 48 hours per week.  Monthly paid.  28 days holiday.  Meals provided whilst on duty.  Shifts will include week ends, Christmas and New Year. 5/7 days. Share of tips. Permanent position. 

A real opportunity for a novice chef with an invaluable opportunity to learn about working in every area of the kitchen, as well as being supported and developed.   Must be able to work under pressure in order to succeed in his or her role. Must be able to effectively communicate with other members of the kitchen staff.  Needs to be able to remain calm while multi-tasking, as you will often be called upon to carry out many different orders simultaneously in a brief amount of time.  Must maintain high standards of health and safety, including personal hygiene. The Commis Chef must also perform many basic tasks of food preparation and organization in the kitchen.  

Permanent position. Share of tips.

We are seeking an innovative, highly motivated, dedicated and inspirational Junior Sous Chef.  Must have at least two years experience at AA Rosette level and be able to cope with large volume banqueting as well as fine dinning restaurant.  As Junior Sous Chef we are looking for a friendly and enthusiastic team player who can work well under pressure, motivate others and who can use their initiative. Good communication and organisational skills are required in order to support and deputise for the Head Chef and Sous Chef.

As required, but approximately 48 hours per week.  Monthly paid.  28 days holiday.  Meals provided whilst on duty.  Shifts will include week ends, Christmas and New Year as well as split shifts. 5/7 days Permanent position.  Share of tips.