A learning-minded assistant cook for the hot and cold sections.
Job description
Under the chef and sous chef you will carry out mise en place, cutting and cooking. Sections rotate every three months; you will also train in fermentation and bread.
Requirements
- Gastronomy or culinary training (preferred)
- Able to work evenings and weekends
- Hygiene certificate
What we offer
- Fixed salary plus a share of the service charge
- Staff meals and transport support
- Annual domestic producer trip
Apply for this position
Fill in the form and attach your CV; our HR team will review your application.