In conjunction with our highly experienced Chef Patron, you will be required to design and price menus, with more of an emphasis on business growth and customer retention than gross profit, moving toward attaining accolades for the property.

You will be a highly motivated individual, looking to move up from a position as a Senior Chef de Partie or Sous Chef - ideally from a Rossetted background (although your attitude and willingness to learn is far more important ). You will also have a valid food hygiene and handling certificate.

Job roles;

Maintaining a thorough HACCAP folder

Writing menus focussed on provenance and seasonality

High standards of kitchen cleanliness and a strict cleaning reigime

Commitment to the property

Being capable of producing high quality food without an ego

Contact details

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