Great with seafood? We’ve got an immediate vacancy for a Seafood Chef to work, on a directly employed basis with our Windermere based client until at least the end of November. They close from November to February.
You’ll be assisted in the kitchen by a hard working KP who helps with prep, starters and desserts, freeing you up to focus on the cooking.
It’s a nice steady pace too. Tables are allocated every half an hour and you’ll be cooking for 4 to 6 covers at a time. Typically, you’ll cook for around 28 diners per evening during the week and 14 to 20 at weekends.
No early starts! You would usually start work at 2:00pm (although the employer is flexible).
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