Premier-Cru Hospitality Recruitment Agency

Superb Location Fantastic Fine Food & Fine Wines Fantastic Dining Experience Country House Luxury & Historical Features Exeptional Private Dining Superb Facilities Luxury Bedrooms

Job Reference # 974PC15 (£15,500 - £16,000 + Tips Live in) Location : Warwickshire Description : 2 – 3 Rosette Chef De Partie Warwickshire £15,500 - £16,000 + Tips Live in   This Fantastic Country House Hotel located on the outskirts of a large town is Looking for a talented Chef De Partie to work in all sections of the kitchen good skills in Larder would be a real bonus.   The Hotel is part of a small group of privately owned hotels that have fantastic reputations for food and high class service. 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 974PC15   QUALIFYING CANDIDATES In accordance and compliance with the “Asylum and Immigration Act 1996” all applicants applying for the above position will be required to provide evidence of their eligibility to live and work in the United Kingdom. Unfortunately, at this point in time we are unable to accept applications from anyone not living in the U.K. 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 Warm Gressingham Duck Leg Salad with a Damson Compote and a Sweet & Sour Dressing £10.00 (Dinner Inclusive Guests £3.50 Supplement) Horseradish Marinated Salmon with a Celeriac Salad and a Mustard Dressing £10.00 (Dinner Inclusive Guests £3.50 Supplement) Brandade of Salt Cod with Teriyaki with Teriyaki Langoustine and Garlic Crisps £13.50 (Dinner Inclusive Guests £7.00 Supplement) Sommeliers Recommendation Bin 20- Boland Cellar Chenin Blanc, 2004 Paarl, South Africa £6.00 175ml Goats Cheese Tortellini with a Beetroot Butter Sauce and Peashoot Salad £7.00 To Follow Pot Roast Breast of Partridge with a Pumpkin and Watercress Risotto, Madeira Jus £23.50 (Dinner Inclusive Guests £5.00 Supplement) Baked Fillet of Red Mullet with a Tower of Mediterranean Vegetables, "Villa Saletta" Olive Oil and Sweet Potatoes £22.50 (Dinner Inclusive Guests £4.00 Supplement) Trio of Scottish Beef with Truffle Mash, Béarnaise Sauce and Grilled Cherry Tomatoes £25.50 (Dinner Inclusive Guests £7.00 Supplement) Sommeliers Recommendation Bin 77- Huia Pinot Noir, 2003 Marlborough, New Zealand £9.50 175ml Grilled "Balmoral" Venison Cutlet with a Spiced Pear and Honey Roast Parsnips £28.00 (Dinner Inclusive Guests £9.50 Supplement) Sommeliers Recommendation Bin 41- Gewürztraminer Rolly Gassmann Rorschwihr, 1996 Alsace, France £8.00 175ml Please note that all of our dishes may contain nuts Gourmet Tasting Menu Gourmet Dinner Menu Dinner Inclusive Guests £25.00 per person supplement Non Inclusive Dinner Guests £55.00 per person Gourmet Dinner Menu with Wine Selection Dinner Inclusive Guests £55.00 per person supplement Non Inclusive Dinner Guests £85.00 per person Amuse Bouche Bruno Paillard Brut Première Cuvée Reims, NV Champagne, France oooOOOooo Goats Cheese Tortellini with a Beetroot Butter Sauce and Peashoot Salad Alois Lageder Pinot Blanco, 2004 Alto Adige, Italy oooOOOooo Pan Fried Devon Scallop with a White Bean and Squid Sauce Boland Cellar Chenin Blanc, 2004 Paarl, South Africa oooOOOooo Trio of Scottish Beef with Béarnaise Sauce and grilled Cherry Tomatoes Graham Beck Family Vineyards Shiraz Cabernet, 2004 Robertson, South Africa oooOOOooo A Selection of English and French Cheeses Fonseca Bin 27, NV Douro, Portugal oooOOOooo Iced Whisky Parfait served with a Red Berry Compôte and a White Coffee Sauce Muscat de Beaumes de Venise, 2004 Rhone, France oooOOOooo Your choice from our Selection of Twinings’ Whole Leaf Teas and "Davidoff" Cafetière We would kindly advise that, for operational reasons, this menu should be taken by the entire table. Last orders for the Gourmet menu are at 9.00pm To Finish Glazed Orange Tart with Dark Chocolate Sorbet and Basil Syrup £9.50 (Dinner Inclusive Guests £4.50 Supplement) Sommeliers Recommendation Bin 112- d’Arenberg Vintage Fortified Shiraz, 2002 McLaren Vale, Australia £6.00 125ml Glass Honey and Lavender Crème Brulée £9.50 (Dinner Inclusive Guests £4.50 Supplement) Sommeliers Recommendation Bin 110- Muscat de Beaumes de Venise, 2004 Rhone, France £5.00 125ml Glass Iced Whisky Parfait served with a Red Berry Compote and a White Coffee Sauce £10.00 (Dinner Inclusive Guests £5.50 Supplement) Lemon and Lime Bavarois with a Raspberry Coulis and a Citrus Tuille £9.50 (Dinner Inclusive Guests £4.50 Supplement) Sommeliers Recommendation Bin 117- Miranda Raisined Muscat, 2005 New South Wales, Australia £5.00 125ml Glass Selection of Cheeses £10.50 (Dinner Inclusive Guests £5.50) Please see our Cheese Menu for your selection The Encore Choose from our range of delicious freshly prepared warm beverages Accompanied by Petits Fours to finish your dining experience in style. Tea and Coffee £3.95 Freshly Ground Coffee Cappuccino Espresso Decaffeinated Coffee Hot Chocolate A Selection of Black Teas, Green Teas and Herbal Infusions From The Twining Tea Company Liqueur Coffee £8.50 Irish Coffee (Whiskey) Russian Espresso (Vodka) Caribbean Coffee (Malibu) Italian Coffee (Bacardi) Benedictine Coffee Parisian Coffee (Cognac) Baileys Coffee (All Liqueur Coffees contain a 25ml Measure of desired spirit) Table d’hôte Menu £30.00 per person To Begin Cream of Watercress Soup with a Poached Egg Pressed Duck Leg Confit and Foie Gras Terrine with an Orange and Port Syrup Duo of Smoked Salmon Gateau with a Saffron Mayonnaise To Follow Pan Fried Fillet of Brill with Baby Vegetables and Mushroom Cream Roast Pheasant with a Fondant Potato, a Sour Apple Compote and Cider Jus Braised Shank of Lamb with Creamed Parsnips and Thyme Potatoes To Finish Chocolate and Pecan Nut Tart with a Toffee Sauce Iced Strawberry Parfait with a Champagne Sabayon Lemon Cheesecake with an Orange Glaze on a Red Fruit Dressing Please note that all of our dishes may contain nuts Recommended wines White wine Bin 34 – Spy Valley Sauvignon Blanc, 2005 Marlborough, New Zealand £30.00 Red Wine Bin 147 – Spy Valley Pinot Noir, 2004 Marlborough, New Zealand £32.00 Pudding Wine Bin 117 – Miranda Raisined Muscat, 2005 New South Wales, Australia £ 20.00 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 # 974PC15)