Premier-Cru Hospitality Recruitment Agency

Fantastic Country House close to the city, set in 20 acres of its own gardens and parkland The panelled dining rooms overlooking the gardens and the imaginative food, follows the hotel's theme of traditional excellence. They have been much praised in all the guide books Great Country House Cooking using only the finest Seasonal Produce (locally Sourced when possible) Luxury Guest Rooms Romantic Wedding Location Interesting Mix of Fine Dining and exclusive use weddings and meetings

Job Reference # 1190PC15 (£15,000 - £16,000 + Tips + (Live In Accommodation if required)) Location : North Yorkshire - 2-3 Rosettes Description : Chef de Partie is required to join this fabulous Country House Hotel. This is a fantastic opportunity for an enthusiastic person with a passion for quality food to join our award winning team lead by a multi National Award Winning Head Chef. This position would suit a Strong Commis Chef currently in a fine dining restaurant with 2-3 Years Experience, but it would also be a very rewarding position for a good Chef de Partie with a couple of years experience cooking with fresh ingredients looking to progress further in Fine Dining As Chef de Partie you would be trained in every section of the kitchen working with more experienced Chef De Parties until capable of Running your own section, you would also be expected to help train Commis and Demi Chefs. On occasion you will be asked for menu input which is an essential skill in your development as a good all-rounder at Chef de Partie level Contact : Your enquiry will be held in the strictest of confidence and none of your previous employers will be contacted without your permission.   Premier Cru deals with hundreds of 1, 2 and 3 Rosette Country House Hotels, Gastro Pubs and Restaurants in every county of the UK. Many of our Hottest Vacancies are filled before we advertise them. If you are interested in the above position or if you are looking for a similar position, please don’t hesitate to contact Premier Cru today to see how we can help you.   QUALIFYING CANDIDATES In accordance and compliance with the “Asylum and Immigration Act 1996” all applicants applying for the above position will be required to provide evidence of their eligibility to live and work in the United Kingdom. Unfortunately, at this point in time we are unable to accept applications from anyone not living in the U.K. To apply for this post you must have a valid E.U. work permit and be able to attend interviews in the U.K.      For more information please contact Steve Coggins Today Reference number 1190PC15   Please Call today on 0870 264 1776 or email your C.V. to steve@premier-cru.com   For further details about us and how we operate please go to our website www.premier-cru.com or www.youtube.com/watch?v=bawnYkssGI4 Example Menus FIRST COURSE Creamy Sweetcorn Chowder baby spinach, winter truffles Pan-fried Diver-caught Scallops braised leeks, crisp ham, roast hazelnut vinaigrette Rost Red Mullet and Skye Langoustine quinoa, bok-choi, orange, shellfish dressing Confit Organic Shetland Salmon Fillet sevruga caviar, beetroot, dill and creme fraiche Goosnargh Duck Confit Terrine golden raisin puree, pickled kohlrabi, sherry vinegar syrup Poached Wood Pigeon Breast wild mushroom mousse, lentils, baby onions, red wine shallot sauce VEGETARIAN OPTIONS (can be chosen as First or Main Course) Marinated Wild Mushroom Salad crisp winter vegetables, creamed garlic dressing Plum Tomato and Roast Courgette Tart onion marmalade, parmesan, herb salad, balsamic dressing Cepe Risotto roast cepes, confit garlic, parsley oil Winter Vegetable Fondant goat's cheese fritter, herb butter sauce MAIN COURSE Grilled Day-boat John Dory Morteau sausage, Savoy cabbage, cocotte potato, horseradish foam Roast Monkfish Loin onion marmalade, bok-choi, artichokes, glazed salsify, red wine sauce Pan-fried Line-caught Sea Bass celeriac and fennel brandade, baby leeks, wild mushrooms, roast chicken juices Slow-cooked Scotch Beef Fillet briased ox tongue, parsley root puree, cepes, truffle sauce (£5 sup) Roast Yorkshire Fallow Deer Loin rosti, pumpkin puree, red cabbage, shallots, bitter chocolate sauce Roast and Braised Mallard fondant potato, confit curly kale, chestnuts, quince vegetables are carefully chosen to accompany each main course, additional vegetables are available upon request. PUDDINGS Pistachio Creme Brulee mandarine jelly, brioche ice-cream Hot Apple Crumble Souffle warm anglaise sauce, apple and butterscotch ice-cream Chocolate Marquise salted butter caramel, tonka bean ice cream Caramelised Banana Bavarois milk mousse, peanut tuile, toffee sauce Chocolate and Coffee Parfait vanilla foam, cinnamon doughnuts A Selection of Home-made Ice Creams and Sorbets A Selection of British and Irish Cheese pear and tomato chutney, grapes, celery, biscuits Davidoff Coffee and Sweetmeats £3.50 To apply for this post you must have a valid E.U. work permit and be able to attend interviews in the U.K. Apply  (please note job vacancy reference number # 1190PC15)