Chef de Partie - Noisy Oyster - London

We use ancient open-fire cooking techniques to craft unique flavors and ingredient combinations inspired by the Mediterranean coast. Our kitchen team works closely with local and regional suppliers and farmers to present the freshest meat, seafood, poultry and vegetables. Wood-fired cooking with no tricks or artifice - just the best produce transformed over a custom-made open-fire grill. Curated by co-owner and sommelier Anna Dolgushina, Firebird's wine list champions small, natural and biodynamic producers from across Europe, who work their vineyards organically, with respect to nature and soil. Bottles change frequently with juicy, vibrant and elegant varieties all being accounted for. The 55-covers space is inspired by a modern Mediterraneanin mood, whilst shadows and reflections are used to recreate memories of afternoons spent in courtyards on the continent, underneath olive trees sharing food and drink with friends. The walls are exposed brick, with wooden beams positioned overhead entwined with foliage and greenery and floor to ceiling natural fabric.

• Positive and open with a 'can-do' attitude
• Has experience working with open fire
• Experienced in both service and prep (3+ years in chef roles)
• Speaks fluent English
• Hard-working and dedicated to high standards of work
• Possesses a 'can-do' attitude, positive and outgoing
• Has a Level 2 food hygiene certification
  
  Training & Development
• Generous staff discount
• Cycle-To-Work Scheme
• Access to our wine cellar at a cost price
• Thoughtful and delicious staff food
• Good vibes and hype
If you believe you've got what it takes, then APPLY NOW! Interviews today Ben M. from Noisy Oyster is interviewing people like you for this position today! Let them know you are interested!
• , £16 - £17 hourly, tronc surplus on top