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Description

Successful privately owned small hotel and restaurant group is recruiting a Pastry Chef for its 3 rosette fine dining restaurant.

The cuisine is French and the brigade is French / European. The restaurant serves approx 50 covers, up to 80 on Saturday nights. There are 4 chefs in the brigade. The Pastry Chef should be able to manage his team with the support of the Head Chef, place orders with local and French suppliers, maintain the high standards of cooking and hygiene and communicate in english with the owner when neede.

Please find below some dessert dishes served:

Dark Chocolate Mousse, Orange Jelly, Balck Olive Tapenade

Warm Carrot Cake, Walnut Oil, Lemon Cheese

Panna Cotta, Roast Banana, Banana Bread, Peanut Butter

The salary is negotiable depending on experience, background and goals wthin the company.

• French speaking an advantage
• Accommodation available at a cost if needed
• Position available immediately
• Couples welcome