A Sous Chef to work closely with the Head Chef. The suitable candidate must be from a strong dining background. Excellent understanding of kitchen management and be a natural leader, a good understanding of seasonal produce, be able to work well under pressure whilst motivating a team of 15. High volume service would be an advantage.
As Junior Chef - Chef de Partie you will be expected to work on all sections of the kitchen and you should have a great attitude and willingness to learn new skills. You must have solid experience of working in a high quality kitchen, and should be experienced in running your own section. The role would suit an eager Chef de Partie who is looking to settle into a role where they can develop their culinary techniques and progress within the kitchen.