Chef de partie
The Wheatsheaf · Market Place
Running your own section in a pub kitchen that does proper food: pies, fish, Sunday roasts and a changing specials board. Forty to sixty covers on a good weekend.
You should have a year or two in a professional kitchen and want to take on more responsibility. We will teach you the ordering and the costing if you are ready for it.
Four-day week, no split shifts, and the kitchen closes at nine.