Junior Sous Chef

Gateway Hospitality Recruitment; Hatching Green; On-site; GBP 37,000 - 40,000; Full time

Benefits offered by this job

Meals on duty

Holidays

Staff accommodation

Job summary

A fantastic opportunity has arisen at our client in the Harpenden area to recruit a Senior CDP or Junior Sous Chef for their award-winning fine dining pub & restaurant. You will assist the Head Chef in preparing all freshly prepared food for lunch and dinner service, with everything made from scratch on site.

The role offers a salary of £37-40k plus service, meals on duty, holidays and staff accommodation. You will work with a dedicated brigade in a top kitchen, learning and developing in a

Qualifications

• You will already be a Chef de Partie.
• Experience of working in a minimum 2AA rosette standard restaurant or hotel kitchen.
• Experience of cooking hi end restaurant food with seasonal produce.

Responsibilities

• Assist Head Chef in preparing all fresh food for lunch and dinner service.
• Work in the kitchen using fresh, local and seasonal ingredients.
• Prepare meals for lunch and dinner service.

Skills

Chef de Partie

2AA Rosette experience

High-end cooking

Job description

Excellent Career Opportunity with Award Winning Dining Pub & Restaurant

A Fantastic opportunity had arisen at our clients based in the Harpenden area who are recruiting a Senior CDP or Junior Sous Chef to work in their award winning fine dining Pub & Restaurant. As part of a dedicated brigade you will be assist the Head Chef in preparing all freshly prepared food for lunch and dinner service. This is an excellent career opportunity for a chef to learn and work in a kitchen where everything is made from scatch on site.The role is working Wednesday to Sunday each week. You will need to have experience in a 2AA rosette restaurant or higher.

Salary & Benefits

• Salary £37-40k + service
• Ongoing Development
• Meals on duty, holidays
• Staff Accommodation

The Role

• Reporting to the Head Chef you will be assisted by junior chefs
• Working in the kitchen using fresh, local and seasonal ingredients
• Preparing meals for lunch and dinner service

The Person

• You will already be a Chef de Partie
• Able to work unsupervised and passionate about a career in a kitchen
• Have experience of working in a mimimum 2AA rosette standard restaurant ot hotel kitchen
• Experience of cooking hi end restauarant food with seasonal produce
• Looking to learn and train in top kitchen