Hands on Sous Chef to run Brasserie kitchen with French/European influences, this is covering breakfast, lunch and dinner services to a high volume with a medium size quality brigade. You will be responsible for all aspects of food ordering menu planning, staff training and rota along with stock taking and Liaising with the Executive Chef who oversees two restaurants. Hours will be approx 45 per week depending on seasons and activity. a bonus of 4k is offered as part of the package and opportunity to work in a very popular, busy and lively environment facing daily challenges with your team.
Please send CV for more info and immediate interview for appropriate candidates