Required for new fine-dining fusion restaurant with a strong emphasis on using local and seasonal produce.

The ideal candidates will have

Head Chef

  • Previous experience as Head chef or Sous Chef in a recognised fine-dining restaurant or 2 AA Rosette hotel
  • A creative and contemporary approach to food preparation and developing menus
  • Responsible for implementing food management systems and HACCAP procedures
  • Ambitious self-starter with a positive attitude
  • Ability to manage and lead a team
  • Excellent organisational and interpersonal skills

Sous Chef

  • Assist the Head Chef in all culinary operations of the Kitchen
  • Strong leadership abilities to deputise in the absence of the Head Chef.
  • Have previous experience working within a similar kitchen
  • Be able to work under pressure in a busy kitchen.
  • Have good knowledge of HACCP procedures and regulations

Chef De Partie

  • 2/3 years’ experience in a similar background and role
  • Ambitious and hardworking
  • Ability to work as a team player

These are all full-time positions, salaries are negotiable depending on experience

apply now

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