There are currently 16 job vacancies ...

Chef de partie
Area:	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. 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:	Philippe Roy	Ref:	LF
Salary:	£15500 per annum
Notes:	accommodation available

Chef de partie
Area:	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
Salary:	£14000
Notes:	Accomodation can be arrange

Chef de partie
Area:	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
Salary:	£ 16000 per annum
Notes:	Accomodation can be arrange

Head chef
Area:	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
Salary:	£ 35000
Notes:

Sous Chef
Area:	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
Salary:	£20000
Notes:	Accomodation avalable

Chef de partie
Area:	Egham
Description:	Brasserie style restaurant 100 – 115 covers requires stable Chef de Partie. Qualification as a Diploma or a Degree in Hotel management or 3 years experience in a similar position at NVQlevel 3 or equivalent is essential: As the position requires the application of knowledge and skills in a broad range of varied work activities most of which are complex and non routine and which has considerable responsibility and autonomy and where the control and guidance of others is required such as - 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:	Philippe Roy	Ref:	LF
Salary:	£15000 per annum
Notes:	Accomodation available

Chef de Rang
Area:	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
Salary:	18000
Notes:

Chef de Rang
Area:	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
Salary:	£16 000 - £18000
Notes:	3 Michelin stars 5 AA rosettes 19/20 Gault et Millaut Awarded 1st restaurant in the World

Chef de partie
Area:	Gloucestershire
Description:	Very successful company, staffed by a very committed and motivated team. It is due to the hard work and enthusiasm of the whole team that Calcot is a place where people can get great job satisfaction and more importantly, enjoy their working day, every day - we take care to develop our people, as far as their abilities and ambitions will allow. Experienced and enthusiastic CHEF DE PARTIE who be able to manage his/her own sectioin and excel under the leadership of the Head Chef. NEED CAR - ACCOMODATION PROVIDE ( 10mns from the Hotel)
Consultant:		Ref:	GDCM
Salary:	£14 000 - £17 000 gross per Annum
Notes:	4 Stars Hotel with 68 bedrooms 2 AA rosetets for the Gastronomic restaurant Michelin "Bib Gourmand" for the Brasserie Modern Bristish style Cooking Health and beauty Spa

Chef de Rang / Waiter /ess
Area:	Gloucestershire
Description:	Very successful company, staffed by a very committed and motivated team. It is due to the hard work and enthusiasm of the whole team that Calcot is a place where people can get great job satisfaction and more importantly, enjoy their working day, every day - we take care to develop our people, as far as their abilities and ambitions will allow. Competent WAITER/WAITRESS able to handle running their own station in this fine dining restuarant or brasserie with excellent command of the English language in order to communicate effectively with the customers required to start as soon as possible. You will be well presented with previous experience in a quality restaurant. NEED CAR - ACCOMODATION 10MNS AWAY.
Consultant:	Guillaume Darmon	Ref:	GDCM
Salary:	£13 000 to £14500
Notes:	4 Stars Hotel with 68 bedrooms 2 AA rosetets for the Gastronomic restaurant Michelin "Bib Gourmand" for the Brasserie Modern Bristish style Cooking Health and beauty Spa

Junior Sous Chef
Area:	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:
Salary:
Notes:

Chef de Partie Pastry
Area:	London
Description:	Great opportunity to join our 2 Michelin Star restaurant. The restaurant provides high quality, modern French cuisine.Catering for up to 54 covers for lunch and dinner. You will be involved in producing all pastry items these include a la carte deserts breads, petit fours, and afternoon teas. Reporting to the Head Pastry Chef. Candidates must be well presented, enthusiastic, innovative and driven professionals with excellent kitchen knowledge and skills. The ability to produce fine dinning food consistently is essential along with previous experience within Michelin Star properties
Consultant:	Sonia Salles	Ref:	955
Salary:	18k to 24 gross salary
Notes:

Commis de Rang / Commis waiter/ess
Area:	Berkshire - London
Description:	One of the most prestigious restaurants.Michelin Star Restaurants seek a bright, committed commis de rang . Working in an international brigade, you will have a background in fine dinning restaurant. You must have excellent service skills and be totally committed to keep the standards.
Consultant:	Sonia Salles	Ref:	FDHB
Salary:	16k 18 k gross per annum
Notes:

Sommelier ( CDR)
Area:	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
Salary:	19k to 22k
Notes:

Chef de Partie Tournant
Area:	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
Salary:	£18000 gross per annum
Notes:	Accommodation available £350 per month Position ideal for Couple ( Receptionist Supervisor)

Sous Chef
Area:	Hertfordshire /Shropshire
Description:	Gastro Pub situated between Hertfordshire and Shropshire looking for a Sous Chef position to replace our current head chef in 2 months time. Small brigade. You will have extensive experience in this position but also previous experience at Chef de Partie “tournant”. You will have excellent knowledge of the traditional Continental cuisine (British, French, Mediterranean...), you are able to create menu and a la carte dishes. You will deal will suppliers and stock control but as well have good understanding of hygiene. You have team spirit and be able to motivated and manage the team.. Live in position and a car would be preferable.
Consultant:	Sonia Salles	Ref:	1558
Salary:	18 to 21 K gross per annum
Notes: