Premier-Cru Hospitality Recruitment Agency

Fantastic Food Great Location

Job Reference # 949PC15 (£15,000 - £16,000 + Tips + Live in) Location : Cumbria 2 – 3 Rosette Chef De Partie Description : Great opportunity for a talented Chef de Partie to join the team of this recently refurbished country house Hotel (currently undergoing a £50,000 kitchen refit) The new Head Chef has been given the green light to go for 3 rosettes and has the required track record to achieve this goal.   If you feel that you have good all round skills and would like to push your standards forward to 3 Rosettes (60 cover Restaurant with Minimal Banqueting) please call Premier Cru Today. 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 949PC15   To apply for this post you must have a valid E.U. work permit and be able to attend interviews in the U.K.    Sample Menu * * * Seared Scallops, Cumin Velouté, Apple & Cauliflower Sautéed Langoustine, Cumbrian Ham, Quince & Brazil nut Lobster & Salmon Tortellini, Celery Cream, Shellfish Vinaigrette Crisp Belly of Pork, Sweet Potato Ravioli, Sautéed Squid, Peanut Milk Pressing of Goosnargh Duck, Golden Raisin Purée, Prune Chutney Striped Bass, Artichoke Ravioli, Pickled Vegetables, Basil Oil Tomato Tarte Fin, Goats Cheese, Tapenade, Balsamic Carpaccio of Quail, Onion Fondue, Alsace Bacon, Beetroot Smoked Haddock Vichyssoise, Brandade, Poached Hens Egg, Caviar Ham Hock Terrine, Pea Velouté, Potato Salad, & Smoked Eel Tortellini Glazed Pork Belly, Beetroot, Apple, Peanut Pannacotta, Cress Broccoli Soup, Etrusche Olive Oil * * * Blade of Scottish Beef, Roast Parsnip, Savoy Cabbage, Bourguignon Garnish Fell-Bred Lamb Three-ways, Dauphinoise Potato, Soured Cabbage, Oregano Jus Seared Wild Sea Trout, Braised Baby Gem, Crushed Jersey Royals, Crab Fritter, Sauce Vierge Best end of Rabbit, Bolognaise of leg, Carrot Purée, Pomme Anna Poached & Grilled Corn-fed Goosnargh Chicken, Coq au Vin of its leg, Braised Wing, Crushed Celeriac, Pomme Anna, Soured Cabbage Saddle of Fell-Bred Lamb, Dauphinoise Potato, Soured Cabbage, Madeira jus John Dory, Glazed Chicken Wing, Roast Salsify Chestnut Mushroom Risotto, Hazelnut Foam, Port & Tarragon dressing Chicory Tarte Tatin, Roasted Shallot, Creamed Cabbage, Pickled Girolles Roast Breast of Goosnargh Duck, Confit of its own Leg, Sautéed Monkfish Cheeks, Boulangere Potato, Puy Lentil, Kohlrabi Pan-fried Halibut, Braised Oxtail, Carrot Purée, Puy Lentils, Hazelnut Foam Potato, Parmesan & Parsley Gnocchi, Sautéed Chanterelle Mushroom, Truffle oil * * * Dark Chocolate Tort, Salted Caramel, Milk Sorbet Iced Lemon & Pine Kernel Parfait Almond Pannacotta, Tonka Bean Ice Cream, Pear Compote, Nougat Foam Glazed Lemon Tart, Lemon Grass Granitae Vanilla Crème Brulee, Rhubarb Sorbet Treacle Tart, Crème Caramel, Banana Ice Cream, Spiced Syrup Iced parfait of Apricot, Ameretti, Raspberry, Vanilla Foam Blackberry Soufflé, Lemon Sorbet Raspberry Soufflé, Champagne Sorbet Vanilla Crème Brulee, Wild Strawberry Sorbet, Crisp and Essence Dark Chocolate Tart, Malt Ice Cream, Orange & Sesame Selection of British & French Cheeses, Chutney, Jelly (£4.95 supplement if taken as an extra course) 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 # 949PC15)