Il y a actuellement 16 vacances d'emploi du travail ...

	Chef de partie
Location:	ALL AROUND UK
Description:	Une des plus grosses compagnies du Royaume Uni, avec une croissance rapide. Fort de 30 restaurants et de 6 en projet d’ouverture pour l’année 2007, sur un concept unique de poissons et de fruits de mer, nous recherchons des personnes motives, avec un esprit d’équipe qui voudrait évoluer rapidement dans notre entreprise. Tous nos restaurants compte une centaine de couverts, beaucoup se situes dans des bâtiments historiques et tous en centre ville. Idéale pour un départ de carrière à l’étranger.
Consultant:	Philippe Roy	Ref:	LF
Salaire:	£15500 per annum
Divers:	Logement disponible

	Chef de Partie
Location:	London and Suburbs
Description:	Fully experienced in a similar position at NVQ level 3 or above is necessary. Will have gained this experience by working in other organization and won’t be train therefore will need a significant culinary experience Have a creative input into developing the menu. Have good interpersonal skills to motivate and lead the team and be an effective team member of the kitchen and the restaurant. To be able to work in all section of the kitchen (including starter, hot session and desserts section). To prepare, cook, finish and present dishes for the daily menu or special menu to standards set by the head chef. Be responsible with strong organisational and supervisory skills for the management, monitoring and supervision of demi chef de partie, commis chef, kitchen assistant, kitchen trainee, part time and other staff during service and overseeing the production of the dishes to the agreed high standards, this includes training and coaching. Minimize all wastage, and report to Head chef or Sous Chef. To be in charge and manage a whole section, stock control and stock order, ensuring correct quantity and rotation and also for all food preparation, cooking, size of portion and garnish. Be able to manage to write an order for the whole section supplies without making waste. To ensure special dietary requests are recorded and carried out. To ensure that all work section and hygiene specification are adhere to and carried out as per induction. To ensure and monitor compliance with legislation and company policies and procedure set in the induction program relating to health and safety. Work a la carte, continental and international menus.
Consultant:	Sonia Salles	Ref:	1011
Salaire:	£14000
Divers:	Possibilite de logement

	Chef de Partie
Location:	Bristol
Description:	Be responsible of his own section for all food preparation (cooking, size of portion and garnish), working in “a la carte”, continental and international menus, also to ensure the production of a high quality of cuisine in line with high standards and expectations. Be responsible and enthusiastic with strong organisational and supervisory skills for the management and supervision of junior kitchen staff this includes training and coaching. And a good understanding of Health and Safety to maintaining highest level of hygiene. Attend meetings and other work- related activities as required.
Consultant:	Sonia Salles	Ref:	BB
Salaire:	£ 16000 per annum
Divers:	Possibilite de logement

	Chef de Cuisine
Location:	SURREY
Description:	We are looking for a dynamic Head Chef to head up this fantastic restaurant in the Surrey. You will be looking after a brigade of 4 chefs. You will report into the Executive Head Chef, and provide a tiptop service. You will deal with suppliers and train commis chef. You need to be a strong manager and have fresh ideas to bring to the menu. You need to have lots of energy, passion for food and enthusiasm to create innovative dishes. This is a dynamic company so you need to have a similar background.
Consultant:	Sonia Salles	Ref:	1011
Salaire:	£ 35000
Divers:

	Sous Chef
Location:	Shropshire
Description:	Duties and Responsibilities: Under the direction of the Head Chef you are to be responsible for and manage the food offer at the premises in accordance with the Sous Chef’s terms and conditions of employment, the instructions of the Company and the guidance and direction of the Site Manager and any other of the Company’s authorised representatives. To work together with the Head Chef to maintain and increase the profitability and the standard of the food offer at the premises. Main Duties and Responsibilities 1 To undertake all orders and instructions given by the Company in relation to the employment. 2 To assist in managing the operation of the kitchen and in the production of high quality food. 3 To prepare, cook and finish complex dishes. 4 To liaise with the Head Chef around menu development and be creative and imaginative. 5 To work with the Head Chef and Site Manager to ensure co-operation, teamwork and communication at all times. 6 Deliver the highest standard of food service to the customer at all times and in a consistent manner. 7 Ensure the timely delivery of dishes whilst monitoring the production ensuring consistency and quality. 8 Supervise Chef de Partie, Commis Chefs, Kitchen Porters and other staff during service, overseeing that the production of the dishes are to the required standard and correct portion measures. 9 Assist the Head Chef in the training, supervising and coaching of the Chef de Partie, Commis Chefs, Kitchen Porters and other staff and ensure they are working effectively and to the required standards. 10 Comply with all Health and Safety laws and all other legal requirements relating to the food operation on the premises. 11 Promote and increase the sales of all products authorised to be sold in the Company’s licensed premises (“authorised products”) in such quantities, price and manner as the Company shall from time to time direct. 12 Order and maintain correct levels of authorised products kept in stock at the licensed premises in accordance with the Company’s instructions and that all stocks are rotated correctly using the stock and order system. 13 Ensure all goods for sale in the licensed premises are stored, prepared and served in accordance with the Health and Safety and Food Safety Policy of the company. 14 At all times maintain the highest possible standards of cleanliness throughout all areas of the kitchen and all storage areas including fridges, freezers and dry storage. 15 Assist the Head Chef in completing Weekly Kitchen Audits, the Food GP sheet. 16 Work with the Head Chef to ensure that all temperature record logs for delivery vans, fridges etc are completed in accordance with the Company’s policy and procedures which comply with Health and Safety regulations. 17 Support the Head Chef in training of all non-managerial Kitchen staff in all matters relevant to the licensed premises relating to Health and Safety, including Accident procedures, First Aid, Hygiene Procedures and all Fire Procedures. 18 Assist the Head Chef in monitoring staff performance, motivating staff and ensuring that all staff work effectively together. 19 Aid the Head Chef in preparing staff rotas and ensure adequate staffing of kitchen. 20 Comply with all Health and Safety requirements relating to the premises
Consultant:	Sonia Salles	Ref:	955
Salaire:	£20000
Divers:	Logement fourni

	Chef de Partie
Location:	Egham
Description:	Restaurant de type brasserie entre 110 - 115 couverts recherche Chef de Partie stable.Qualifie avec diplôme ou degré en Hoteel management(Gestion Hoteliere) ou avec 3 ans d'expérience dans une position de niveau minimum chef de Partie ou equivalente. Car la position exige l'application de la connaissance et des qualifications dans une large gamme d'activités diverses de travail dont la plupart sont complexes et non routiniere et avec des responsabilité et une autonomie considérable : Responsable de sa propre section de toute la préparation de nourriture (la cuisine, la taille de la section et presentation), travaillant a la carte , continentaux et internationaux menus, pour assurer également la production d'une haute qualité de cuisine en conformité avec des niveaux et criteres de la compagnie. Responsable et enthousiaste avec un bon sens d'organisation. Former les junior de cuisine.Maintenir l'Hygiene et la securite dans la cuisine Se rendre aux réunions et autres activités relatives et requises par le travail.
Consultant:	Philippe Roy	Ref:	LF
Salaire:	£15000 per annum
Divers:	Accomodation available

	Chef de Rang
Location:	London
Description:	Luxury restaurant with 1 Michelin star in the center of London is looking for a Chef De Rang ensuring that the highest levels of hospitality and service are provided for their guests in the very intimate atmosphere. A Michelin background is preferably but not necessary. You have to be passionate well presented and very motivated. A good English speaking is required.
Consultant:	Please contact office	Ref:	1409
Salaire:	18000
Divers:

	Chef de rang
Location:	Berkshire - London
Description:	2 and 3 STARS MICHELINS’RESTAURANT well presented person with a good experience in similar environment, good attitude and references requested. Good English preferred. Minimum 1 year contract This role is requisite to provide a friendly and efficient service to our guests. The ideal candidate is someone who shares our passion for delivering the highest standard of customer service and must also have an excellent knowledge of food and fine dining service.
Consultant:	Sonia Salles	Ref:	FDHB
Salaire:	£16 000 - £18000
Divers:	3 Michelin stars 5 AA rosettes 19/20 Gault et Millaut Awarded 1st restaurant in the World

	Chef de partie
Location:	Gloucestershire
Description:	Etablissement couronne de succes grace a une equipe tres engagee et motivee. Hotel Restaurant dont la qualitedue au travail du personnel fait que les clients obtiennent grande satisfaction. Opportunite de developpemet de vos capacites pourront vous faire evoluer suivant vos ambitions. CHEF DE PARTIE experimente et entousiaste vous serez capable de diriger votre section et travailler en osmose avec le chef de cuisine.VOITURE INDISPENSABLE - LOGEMENT A 10MNS
Consultant:		Ref:	GDCM
Salaire:	£14 000 - £17 000 gross per Annum
Divers:	Hotel 4 Etoiles avec 68 chambres 2 Rosette au Gude AA pour le restaurant Gastronomic Classe au Bib Gourmand au Michelin pour la brasserie Cuisine de style Britanique Moderne Centre de Thalassotherapie

	Chef de rang / Waiter/ess
Location:	Gloucestershire
Description:	Etablissement couronne de succes grace a une equipe tres engagee et motivee. Hotel Restaurant dont la qualitedue au travail du personnel fait que les clients obtiennent grande satisfaction. Opportunite de developpemet de vos capacites pourront vous faire evoluer suivant vos ambitions. SERVEUR/SERVEUSE competents avec un bon niveau de la langue anglaise de facon a communiquer efiicacement avec la clientele.Capable de prendre en charge son rang pour le restaurant gastronomique et aussi pour la brasserie. Bonne presentation .Position a pourvoir rapidement. VOITURE EXIGEE - LOGEMENT A 10mns.
Consultant:	Guillaume Darmon	Ref:	GDCM
Salaire:	£13 000 to £14500
Divers:	Hotel 4 Etoiles avec 68 chambres 2 Rosette au Gude AA pour le restaurant Gastronomic Classe au Bib Gourmand au Michelin pour la brasserie Cuisine de style Britanique Moderne Centre de Thalassotherapie

	Junior Sous Chef
Location:	Kent and North London
Description:	Restaurants with the highest quality in all respects and this includes their staff. Always looking to recruit people with passion, dedication and dynamic personalities to join their award-winning team.Whether you are looking for the next move in your career, or looking to move into the food and beverage industry, they would love to hear from you.
Consultant:		Ref:
Salaire:
Divers:

	Chef de Partie Patissier
Location:	London
Description:	Superbe opportunite de joindre notre equipe dans notre restaurant deux Etoiles Michelin. Sous les ordres du chef de cuisine, vous serez en charge de la realisation des petits pains et viennoiseries du matin, et des desserts pour le service de midi et du soir. Suivant scrupuleusement les recettes de base, leurs proportions, la temperature et le temps de cuisson, et maitrisant parfaitement leur realisation. Puis, sur les indications du chef et selon la saison, vous confectionnerez les desserts en alternant les recettes classiques et ses specialites. Vous ferez des selections originales, selon votre personnalite et celle du restaurant
Consultant:	Sonia Salles	Ref:	955
Salaire:	18k to 24 gross salary
Divers:

	Commis de Rang
Location:	Berkshire - London
Description:	Un des plus prestigieux restaurant 2 macarons Michelin recherche un commis de rang . Petite brigade vous aurez une experience en service gastronomique étoilé Michelin. Vous devrez avoir des techniques excellentes et un total investissement.
Consultant:	Sonia Salles	Ref:	FDHB
Salaire:	16k 18 k gross per annum
Divers:

	Sommelier (CDR)
Location:	London
Description:	2 Michelin star restaurant in London. This is an exciting opportunity for experienced Waiters/esses and those who have the drive and motivation to follow this sort of career and are looking for the opportunity to use developed skills and ambition for the restaurant that will fulfil every whim; delectable cuisine and rare wines , which compliment each other perfectly to create an environment of utter decadence and gastronomy. If you are keen to be a key part of this success, striving for recognised success and have the experience in a similar environment or the right attitude please contact us.
Consultant:	Sonia Salles	Ref:	955
Salaire:	19k to 22k
Divers:

	Chef de Partie Tournant
Location:	London Suburbs
Description:	2 AA rosette restaurant looking for an enthusiastic , professional and good team menber. You will be passionate to be part of our team .Brigade of 10 chefs, you wil lhave experience in similaire position and environment . You will be in charge of your partie and manage commis and trainees.
Consultant:	Guillaume Darmon	Ref:	1320
Salaire:	£18000 gross per annum
Divers:	Accommodation available £350 per month Position ideal for Couple ( Receptionist Supervisor)

	Sous chef
Location:	Hertfordshire /Shropshire
Description:	Pub Gastro dans le Est Midlands, recherché Sous chef pour le remplacement du Chef de cuisine dans les deux mois qui suivent. Dote d’une expérience de 2/3 ans au sein d’une petite brigade, ayant l’expérience en « tournant », vous êtes un excellent cuisinier traditionnel et vous savez élaborer des plats a la carte et des menus. Votre travail consiste au choix et au contacts avec les fournisseurs locaux, a la réception et le contrôle des approvisionnements, mais également travailler dans le respect des normes d’hygiène en vigueur. Vous saurez diriger et motive la brigade, méthodique, discipline et bon gestionnaire. Notre Chef de cuisine laisse sa place après des années de collaboration, saisissez cett unique opportunité. Place nourri loge, salaire £18 000 - £21 000 depends on experience – Car will be preferable.
Consultant:	Sonia Salles	Ref:	1558
Salaire:	18 to 21 K gross per annum
Divers: