Bistrotheque

Based on either working prep & brunch, or dinner service rota.<br>Average of around 20 hours per week<br>2 or 3 days per week — either Thursday, Saturday & Sunday or Friday & Saturday<br>Starting rate: £10.00 per hour + variable tronc.<br><br>Bistrotheque is inspired by French bistros and has been firmly rooted in the culture of London's East End since 2004. <br><br>We looking for a part time CDP who enjoys working in a fast paced kitchen.<br>You should have consistent and insistent attention to detail<br>You should be passionate about ingredients and cooking.<br>And you must be a team player.<br><br>We expect you to have at least one years experience in a 'quality volume' kitchen. We are looking for chefs who have shown good length of service in their previous jobs rather than moved through many kitchens in the last few years.<br><br>You should see yourself as a sous chef in waiting.

Based on either working prep & brunch, or dinner service rota.<br>Average of around 20 hours per week<br>2 or 3 days per week — either Thursday, Saturday & Sunday or Friday & Saturday<br>Starting rate: £10.00 per hour + variable tronc.<br><br>Bistrotheque is inspired by French bistros and has been firmly rooted in the culture of London's East End since 2004. <br><br>We looking for a part time CDP who enjoys working in a fast paced kitchen.<br>You should have consistent and insistent attention to detail<br>You should be passionate about ingredients and cooking.<br>And you must be a team player.<br><br>We expect you to have at least one years experience in a 'quality volume' kitchen. We are looking for chefs who have shown good length of service in their previous jobs rather than moved through many kitchens in the last few years.<br><br>You should see yourself as a sous chef in waiting.