Premier-Cru Hospitality Recruitment Agency

voted the ‘Best Hotel in the British Isles' Fantastic Eclectic Modern Cookery Each bedroom is individually designed and decorated to give it a unique ‘feel’ and atmosphere. As you would expect in a world class hotel World renowned for its ability to pamper discriminating individual guests The UK's Favourite Spa Retreat Award Winning Local Cuisine

Job Reference # 879PC15 (£13,000 - £16,000 Live in) Location : Hampshire / Dorset Description : This Gorgeous Fine Dining Country House Hotel 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 879PC15   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 Hand Dived Scottish Scallops, Jerusalem artichoke puree, red wine jus Local Christchurch Lobster, Guacamole and citrus dressing Salad of Char grilled Rabbit Loin, black pudding, quails eggs, tomato confit, honey and mustard dressing (v) Asparagus and Artichoke Salad, truffle dressing and parmesan Jamón Ibérico, black figs, lemon confit and parmesan (v) Double Baked Emmenthal Soufflé, fondue sauce Dressed Cornish Crab, lime mayonnaise, caviar and little gem Wild Smoked Scottish Salmon, melba toast, herb salad and lemon (£8.50 Supp) Terrine of Duck Confit, Foie Gras and Ceps, fig and date chutney, toasted brioche, herb salad Oscietra Caviar, with traditional garnish 30g - £65.00 supplement 50g - £110.00 supplement Main Courses Fillet of Scottish Beef, white onion fondue, wild mushrooms, parmentier potatoes, truffle sauce Quantock Duck Breast, parsnip puree, salsify, butternut squash, blueberry sauce Supreme of Label Anglais Chicken, creamed leeks, shallot puree, wild mushroom, spinach and bacon fricassee, chicken and tarragon veloute Loin of Veal and Roast Sweet Breads, young carrots, English asparagus, crushed potatoes, white wine and shallot jus Turbot Fillet, braised little gem, horseradish mashed potato, baby onions, artichokes, white wine jus and truffle cream Sea Bass, cauliflower puree, ceps, tomato confit and Madeira sauce Dover Sole Grilled or Meuniere (£8.50 supplement) (v) Fresh Fettuccine, with tomato butter sauce, mozzarella and roquette pesto Desserts English and French Farmhouse Cheeses selection of pasteurised and unpasteurised cheeses (Cheese maybe taken as an extra course £12.50) Port Poached Pear, with Stilton foam and honey tuile (We recently won 2nd prize with this dessert representing Great Britain at the International Finals of the Roussillon Dessert Trophy) Hot Chocolate Fondant, pistachio ice cream (please allow 20 minutes preparation time) Poached Plums, aniseed chiboust, chocolate and caramel crisp Iced Tonka Bean Parfait, chocolate sable and ganache Caramelized Banana and Chocolate Cream, spiced biscuit, caramel ice cream Traditional Crème Brûlée Bread and Butter Pudding, with crème anglaise Ice Creams, vanilla, strawberry, chocolate, pistachio, caramel. Sorbets, passion fruit and lemon grass, mango, lemon, cherry, raspberry or coconut 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 # 879PC15)