We are looking for a strong candidate with some knowledge in seafood, ideally a chef at the commis/chef de partie level with experience working as a fishmonger or possessing good knife skills.
Responsibilities:
1. Preparation of ingredients for dishes during service.
2. Cleaning, gutting, and filleting fish.
3. Cleaning squid, cuttlefish, and octopus.
4. Opening oysters.
5. Making seafood platters.
6. Serving clients purchasing fish from our fishmonger side.
7. Maintaining a clean work area.
8. Explaining to clients about the seafood we stock and how to cook them.
9. Cooking live while clients observe.
10. Cooking on electric pans.
11. Preparation of our daily takeaway dishes.
12. Cooking pasta dishes, fish, lobster, and bouillabaisse soup.
13. Keeping your area extremely clean.
For both positions, you will need to communicate with clients, so a good level of English is a must. We do not pay cash in hand but monthly with a payslip. You will receive a basic salary plus service charge.
Schedule:
Monday: Off
Tuesday: 10:00 to 22:00 (Chef)
Wednesday: 11:00 to 17:00 (Chef)
Wednesday: 17:00 to 23:30 (Fishmonger)
Thursday: 17:00 to 23:30 (Fishmonger)
Friday: Off
Saturday: Off
Sunday: 11:00 to 18:00 (Chef)
Total hours: Approximately 32 hours per week.
We have fixed holidays: 4 weeks in August and the first week of January. We also close every Tuesday after a bank holiday Monday.
Requirements:
Timekeeping, good presentation, good English, and the ability to work in a small team are essential.
Experience: Required
Languages: English – Advanced
Employment: Part-time
Schedule: 32 hours per week
Benefits: £13.5 to £16.5 per hour depending on service charge
Starting time: Immediate start!
About La Petite Poissonnerie:
Small team.
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