Premier-Cru Hospitality Recruitment Agency

Award Winning Fine Dining Luxury Country House Informal Brasserie Fantastic Contemporary Design

Job Reference # 872PC15 (£15,500 - £16,000 + Live in) Location : Chef De Partie – East Sussex Description : A great opportunity has arisen for a motivated Chef de Partie in one of the South East’s Finest Hotels.   The Property has been recently refurbished and is part of a small privately owned group of Luxury Hotels   Chef is looking for a talented Chef de Partie capable of working in each section, with the role possibly expanding into either a Chef Tournant position or a Junior Sous Chef.   Serving Good quality Brasserie style at lunchtime and 2 – 3 Rosette Modern British Cuisine in the separate fine dining kitchen   This position would ideally suit an experienced Senior Commis Chef or experienced Chef De Partie with several years experience in a Country House, Hotel, or Restaurant. 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 872PC15   To apply for this post Candidates must be eligible to live and work in the UK Example Menu Starters Beetroot Consommé Nine Pounds Smoked Duck, Wild Mushroom Parmiers Twice Baked Stilton Soufflé Eight Pounds Poached Pear and Walnut Salad Pave of Seared Foie Gras Eleven Pounds Coconut and Turmeric Risotto, Sweet Chilli Dressing Open Lasagne of Wood Pigeon and Celeriac Ten Pounds Truffle Foam Freshly Open Oysters "Au Natural" Nine, Thirteen or Fifteen Pounds 6, 9 or 12 Trio of Crab Twelve Pounds Soft shell Tempura, Mango Salad, Brown Meat and Five Spice Dressing Main Courses Assiette of Lamb Twenty Eight Pounds Pencil Fillet, Lamb Pudding, Cutlet Roasted Partridge Twenty Five Pounds Potato and Foie Gras Galette, Roasted Beetroot, Sage Butter Fillet of Halibut Twenty Eight Pounds Potato Crust, Braised Endive, Cider Sauce Loin of Monkfish Twenty Five Pounds Wrapped in Proscuitto, wilted Spinach, Sweet Wine Sauce Warm Jerusalem Artichoke Mousse Twenty Pounds Autumn Vegetables, Tomato Butter Fillet of Beef Twenty Seven Pounds Truffle Tortellini, Braised Shin, Pot au Feu of Baby Vegetables and Pancetta Desserts Assiette of Chocolate Eleven Pounds Mille Feuille of Fresh Strawberries and Praline cream Ten Pounds Crème Anglaise Warm Poached Plum Soup Nine Pounds Brandy Ice Cream Pannacotta of Chestnut Ten Pounds Marron Glace and Caramel Sauce Alexander’s Tiramisu Nine Pounds Ameretti Biscuits Selection of English Cheeses Nine Pounds Fifty Pence Celery, Grapes, Quince Jelly, Apricot Chutney A suggested service of 12.5% is added to all bills of which payment is entirely at the discretion of our guests 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 # 872PC15)