Premier-Cru Hospitality Recruitment Agency

Fantastic Location The Simplest ingredients Cooked Perfectly Classic and Modern Cooking Style Town Centre Location Great Bedrooms Food Destination Restaurant Straight From The Sea

Job Reference # 861PC15 (£14,000 - £16,000 + Live in) Location : Suffolk Description : A great opportunity has arisen for a Rosette experienced Chef de partie to join this stable brigade serving high standard 2 rosette cuisine.   Our clients are looking for a couple of CDps to bring the brigade up to full strength. One with experience in all sections (or looking to strengthen 1 section in particular) and the other ideally with some pastry experience.   This is a great company to work for and are regarded as one of the best employers within this county. 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.   www.premier-cru.com Placing Premier people in Premier positions since 1997     For more information please contact Steve Coggins on 0870 264 1776 or email your C.V. to steve@premier-cru.com Reference number 861PC15   To apply for this post you must have a valid E.U. work permit and be able to attend interviews in the U.K.    Starters and Mains Soup of the Day (n) £3.95 finished with croutons Sticky Honey Glazed Belly of Dingley Dell Pork £5.50 Served with sweet potato champ and a honey soy dressing Potted Prawn Risotto £5.75 finished with parmesan and crème fraiche Herb Crusted Goats Cheese (n)(v) £5.50 served on a rocket, poached pear and pine nut salad, finished with balsamic syrup Sauté Fillet of Black Bream (n) £11.50 served on rösti potato, wilted spinach, roasted garlic and a Puy lentil and coriander sauce Steamed Suet Pudding of Suffolk Beef and Mushroom £11.00 served with mashed potato and roasted vegetables Broadside Sausages (n) £10.50 served with Dauphinoise potato, braised red cabbage and a roasted garlic jus Desserts White Chocolate Pannacotta £5.50 served with dark chocolate sauce, sesame seed nougatine and bitter chocolate sorbet Bramley Apple and Rhubarb Crumble £4.95 served with Calvados Anglais and vanilla ice cream A Selection of Ice Creams and Sorbets £5.50 A Selection of Neal’s Yard Cheese (n) £6.50 with oatcakes, grapes and chutney Sample Restaurant Menu Dinner 3 Courses £35, 2 Courses £30 Parsnip and Apple Soup (v) finished with crème fraîche Pan-Fried Sea Bass (n) served with sweet potato fondant, wilted baby spinach and red pepper coulis Seared Pigeon Breast (n) served on watercress and walnut salad, finished with beetroot dressing Nage of Fish and Shellfish (n) finished with spiced crab-cakes and herbs Aubergine Fritters (v) served with rocket leaf and Parmesan salad, finished with balsamic syrup Milk Poached Smoked Haddock (n) served with crushed new potatoes, curly kale, soft poached egg and herb butter sauce Sautéed Fillet of Black Bream (n) served with rosti potato, wilted spinach, roasted garlic and a puy lentil and coriander sauce Roast Rack of Suffolk Lamb (n) served with Dauphinoise potato, braised red cabbage,glazed baby onions and red wine jus Pan-Seared Calves Liver (n) served with creamed potato, roasted root vegetables, red onion marmalade and pancetta scented jus Roast Butternut Squash and Parmesan Risotto (v) finished with crème fraîche and toasted pine nuts Dessert White Chocolate Pannacotta served with dark chocolate sauce, poached rhubarb and chocolate sorbet Hazelnut Cheesecake served with caramel syrup, compote of Griottine cherries and vanilla ice-cream Hot Banana Tarte Tatin served with passion fruit sauce, Bailey’s infused ice-cream and sesame seed nougatine (please allow 10 minutes for preparation) A Selection of Ice Creams and Sorbets with a pineapple and mint salsa and pineapple crisps A Selection of Neal’s Yard Cheeses (n) served with walnut bread, grapes and a tomato and 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 # 861PC15)