Commis Chef - Eugenie Colleville Paris - London

Tuesday 8 September - 10am to 6pm, preparation in a professional kitchen (chefs de partie only)
Wednesday 9 September - 10am to 6pm, preparation (chefs de partie only)
Thursday 10 September - 9am to midnight, on site : final preparation, plating, service and breakdown (full team)

WHAT THE WORK INVOLVES

Mise en place to written recipes and quantities, HACCP records and section hygiene, packing and loading for transport, setting up the on-site kitchen, and plating to spec for 120 guests. The kitchen porter role covers wash-up, waste management and breakdown on the event day.

Chef de Partie: minimum 3 years in professional kitchens, ideally fine dining or high-end event catering.
Commis: solid professional kitchen experience and speed on mise en place.
Kitchen Porter: previous experience in a professional or event kitchen.

All candidates need a Level 2 Food Safety and Hygiene certificate, the right to work in the UK, own knives and clean whites (chefs), and reliable travel to Acton W3 and to the venue.

French-speaking candidates are preferred, as the kitchen brief and service calls are given in French and English., This is a well-organised kitchen with clear written briefs and realistic timings, and there is scope for repeat work on our future events in London and abroad.