* Junior Sous Chef - £40,000
* Sous Chef - £45,000
* Senior Sous Chef - £50,000
Serving food 12pm – 3pm & 6pm – 9pm Monday – Saturday
12pm – 7pm Sunday
(Out of the kitchen by approx. 9.15pm Weekdays, 7.30pm Sundays)
Our client is passionate about creating and preparing dishes from locally sourced, fresh ingredients. Their Rosette standard seasonal menus are key to their business and what sets them apart from other restaurants.
Within the team, you will be;
* Working with the team in the development of both the menus & daily specials
* Assisting the brigade in the smooth, safe and efficient running of the kitchen operation
* Responsible for the day to day running of any given section
Our client also cater for large groups, buffets and events – always plenty of variety!
What you'll need:
* Proven or similar experience from a Rosette standard restaurant
* Be used to working with fresh ingredients and places heavy emphasis on quality and consistency
* Have a good understanding of health & safety and food safety guidelines within the kitchen
* A Professional Cookery qualification would be beneficial, but not essential as NVQ training courses are available for those looking to progress
Full induction to the company is available to ensure you're knowledgeable in your new role.
Interested?
Apply now
Salary description
£40000.00 - £50000.00 per year