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.
7. Maintaining a clean work area.
8. Explaining to clients about the seafood we stock and cooking methods.
9. Cooking live while clients observe.
10. Cooking on electric pans.
11. Preparation of daily takeaway dishes.
12. Cooking pasta dishes, fish, lobster, and bouillabaisse soup.
13. Keeping the 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), 17:00 to 23:00 (Fishmonger)
Thursday: 17:00 to 23:00 (Fishmonger)
Friday: Off
Saturday: Off
Sunday: 11:00 to 18:00 (Chef)
Total: Approximately 37 hours per week.
Holidays:
1. 4 weeks in August.
2. First week of January.
3. Closed every Tuesday after a bank holiday Monday.
Timekeeping, good presentation, and the ability to work in a small team are essential. We are located in Marylebone, close to Marble Arch. You must be able to lift boxes weighing around 20kg when working as a fishmonger.
Experience: Required
Languages: English – Advanced
Employment: Full-time
Schedule: 37 hours per week
Salary: £12.5 – £16.5 hourly
Benefits: Basic £12.50 & service charge, totaling £13.50/£16.50
Starting time: Immediate start!
About La Petite Poissonnerie:
Small team.
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