Chef de Partie, £26000, 4 day week
Restaurant in heart of Edinburgh, Carefully sourced Scottish lamb, beef & seafood incorporating some unique cooking techniques
The restaurant is a result of a fantastic Glasgow based operator who have been working in the background on the concept for a couple of years.
You will be working in a large, well fitted out, open plan kitchen with a young team.
You will have a minimum of 2 years experience, work a 4 day working week with 3 days off·Preparing, cooking and presenting dishes within your speciality·Managing and training any demi-chef de parties or commis working with you·Helping the sous chef and head chef to develop new dishes and menus·Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety·Monitoring portion and waste control to maintain profit margins