We are looking for a person with enthusiasm for creating meat free meals.
Restaurant, established 22 years ago, with a high reputation for the quality of its food and ambience needs a cook of significant ability to maintain and develop our meat free meals.
Summersault has developed a high reputation as a restaurant providing real food and drink which is meat free and of award winning quality. Summersault is housed in a beautiful and greatly admired terracotta fronted building constructed in 1902 by Boots the Chemist. The whole building was totally restored and renovated and modern kitchen and facilities installed 5 years ago. Summersault is open during the day for lunch and in the evenings when good food is accompanied by live jazz.
Summersault is also an interior design shop as well as a restaurant and customers are surrounded by objects which they can and do purchase during or after their meal. We pride ourselves on having created an atmosphere which is unique, comfortable and relaxing where service is efficient, polite, informed and friendly, but where we have little time for old fashioned stuffy formality
The two owners have been totally responsible for the food during the last 22 years and now need to take on an energetic ambitious talented person to assist in expanding the opening hours of this highly successful vegetarian restaurant that has dedicated itself to providing quality food to lovers of real cooking whether vegetarian or not; indeed most of the customers are not vegetarian.
The person we are looking for must be enthusiastic about cooking without meat(which includes fish), be ambitious for their own career development, be a talented cook, be imaginative, be committed to detail and meticulous in application, be eager to learn and open to new ideas and able take on new challenges, but overall enjoy what they do.
The successful candidate must be competent in vegetable preparation and cooking, whether saut?ing, boiling, steaming or roasting, but also in the preparation and cooking of sauces; use of herbs and spices; making and baking of bread and cakes; andpreparation and production of sweets, puddings and pies.
Salary will be above the industry average commensurate with the qualifications and experience of the person appointed, but at least ?20000 per annum. After a successful initial period the candidate would be eligible for a profit related salary scheme with company share options.
Source: http://www.caterer.com/JobSeeking/sous-chef-or-head-chef_job50590718
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