We're recruiting a chef de partie with experience working in a sauce section. You should ideally be working at a demi/ chef de partie level and have a good knowledge of basic sauces such as hollandaise, béchamel, stocks, and jus, to mention a few.
You should be used to working with fresh produce and ideally be working within a rosette or fine-dining environment, but this isn't essential.
An immediate start is available.