KITCHEN
Our head chef, Vincent Puchalt, a Frenchman who joined us five years ago, is under mounting pressure due to expanding levels of custom, and needs to increase the size of his brigade, presently numbering six. Last year we recruited an excellent Maitre d' who has consolidated first class standards of service, and this year we recruited a Marketing.
Manager as a result of which kitchen life is becoming even more hectic.
Our Palm Court, which specialises in fine dining in the eastern section and breakfasts, morning coffee and afternoon tea in the western section, can accommodate 120 covers.
Keppels bar & bistro has 50 covers in the main dining and bar area, with a further 50 in the adjacent Music Room.
We also have special events, conferences and weddings in the Drawing Room (up to 50), Dining Room (up to 200), Green Room (up to 100) and Ballroom (up to 200).
Our kitchen facilities are gradually being expanded, although at the moment there is a practical limit of about 400 covers at any one time, depending on the menu.
Accordingly, we need to expand the kitchen brigade, and have the following opportunities:
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.Sous Chef
with potential to become head chef of fine dining
We need an ambitious well organised individual to drive this section forward, with a view to achieving culinary awards and our first AA Rosette in due course.
High standards and organisational ability are an essential pre-requisite, and experience in an eminent kitchen would be an advantage.
Salary is negotiable, and depending on experience is likely to be £20-25,000pa.
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Demi Sous Chef
with departmental management potential
An energetic motivated chef to work within the team, and subject to proven ability to take charge as occasion demands of either or both the routine catering activity and functions.
Salary is expected to be in the range £16-20,000 |
