Premier-Cru Hospitality Recruitment Agency

Modern Restaurant Country House Luxury Ideal exclusive meetings

Job Reference # 920PC15 (£15,000 - £16,000 Live in) Location : 2 - 3 Rosette Chef de Partie Surrey / West Sussex Description : This Gorgeous Fine Dining Country House Hotel just on the outskirts of a large town is looking for a talented Chef De Partie with good all round skills to strengthen the brigade of the 2 – 3 Rosette Restaurant.   The well established Head chef is looking to strengthen the brigade and so is particularly looking for a good all-rounder but specific skills in one or two sections would also be considered.   The property has a fantastic reputation both locally and nationally and is well known for the quality standards of the cuisine which is sourced where possible from local suppliers.   This is certainly a position for a well established Chef de Partie who would do gain lots of experience in this high profile property. 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 920PC15   To apply for this post you must have a valid E.U. work permit and be able to attend interviews in the U.K.    Example Menus Starters Stuffed Breast of Partridge Cannelloni of Foie Gras and Raisins Velouté of White Onion (V) Girolles, White Truffle Oil Ballotine of Rabbit Pink Peppercorn, Parfait Lobster Jelly Cucumber Salad, Poached Oyster Plate of Smoked Salmon Traditional Garnish Boudin of Frogs’ Legs Pea Puree, Chablis Main Courses Steamed Fillet of Sea Bass Filled with Crab Mousseline, Homemade Linguini, Bouillabaisse Jus Braised Blade of Beef Wild Mushroom and Foie Gras Ravioli Roasted Squab Pigeon Choux Farçis, Beetroot and Port Jus Seared Monkfish Tail Wild Rice, Confit Lemon Risotto of Butternut Squash Light Curry Cream Desserts Lemongrass Brûlée Poached Pineapple, Coconut Sorbet Vanilla Seed Parfait Blueberries Dark Chocolate and Pear Tart Tonka Bean Sauce, Pear Sorbet Assiette of Artisan Cheeses Pear Chutney, Pickled Walnut Bread Passion Fruit Soufflé Iced Mango Yoghourt Tasting Menu Velouté of White Onion (V) Girolles, White Truffle Oil ___ Boudin of Frogs’ Legs Pea Puree, Chablis ___ Lobster Jelly ___ Roasted Squab Pigeon Choux Farçis, Beetroot and Port Jus ___ Spiced Pineapple Lemongrass Brulee Coconut Foam ___ Dark Chocolate and Pear Tart Tonka Bean Sauce, Pear Sorbet OR Assiette of Artisan Cheeses Pear Chutney, Pickled Walnut Bread ___ Coffee and Petit Fours A la Carte 3 Courses Forty Pounds 2 Courses Thirty Two Pounds Fifty Pence Coffee and Petit Fours Four Pounds Tasting Menu ( Last orders 9pm. Menu needs to be taken by whole table ) Set Menu Fifty Five Pounds 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 # 920PC15)