Our client is a gastropub located in the Sussex countryside who is looking for a Chef de Partie to compliment their established team.
The ideal candidate will have had at least two years of professional experience in a rosette or Michelin Guide restaurant, however an enthusiasm and a willingness to learn are more important to this client.
They have their own farm and are extremely passionate about using local produce, their home-grown meat, and ingredients foraged by the chefs.
Our client, a growing and expanding business, are looking to recruit a talented Chef de Partie to join their committed, experienced and friendly catering team.
Are you familiar with working in fast-paced kitchen environments and are passionate about delivering first-class food preparation and service?
This is an excellent opportunity to join a company that cares about your professional development and progression, and offers various shift patterns contracts - from permanent, temporary or temporary to permanent.
As a Chef de Partie, you will be working in a passionate and hard-working team to create an outstanding culinary experience for our customers in the market-leading food service company in the UK.
We have an exciting opportunity for an ambitious Chef de Partie to help us create exceptional food experiences for Defence on a full time basis, contracted to 37.5 hours per week.
In return we offer support and development to progress within a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.
As a Chef de Partie, you will be working in a passionate and hard-working team to create an outstanding culinary experience for our customers in the market-leading food service company in the UK.
We have an exciting opportunity for an ambitious Chef de Partie to help us create exceptional food experiences for Defence on a full time basis, contracted to 37.5 hours per week.
In return we offer support and development to progress within a company that invests in its people, celebrates individuality, and rewards and recognises employees who go beyond the plate.
With an open kitchen to the Brasserie, we are able to create a relaxed atmosphere which gives the team the opportunity to interact with our guests and create a sense of theatre.
The Head Chef will be responsible for the management, running and direction of the Brasserie Kitchen, reporting to the Executive Head Chef.
A relaxed dining venue which celebrates locally sourced produce and is located within the Country Club with stunning views over the golf course and Forest.