Adam G / Pastry Chef / Chef De Partie

Permanent or Temporary

Adam is excellent at his very specialized job, and his experience from London sets him in a league of his own. Adam can also spread his talents into other areas of the kitchen, having also completed his Commis Chef days with Raymond Blanc’s Le Petit Blanc in Oxfordshire where Adam was also educated at the local college and gained NVQ Level 2. Adam then went on to a 3AA rosette seafood restaurant as Chef De Partie and decided this role in fine dining was his forte.

Adam was made redundant from his last position at the start of the year due to a downturn in business and is now looking for a new permanent role within commuting distance of Plymouth.

If you are recruiting for your restaurant you can definitely raise the game with the talents of Adam; who knows the region, where to get the best produce and more importantly he knows his costs, margins etc. which developed during his employment with one of the UK’s top private events catering companies, where produce was costed to the gram.

Michael I / Head Chef

Permanent or Temporary

Michael has given his notice to his present employer and is therefore available for interview immediately and to start a new role in two weeks time. Michael felt that although he was in a Head Chef and Management role he was not being challenged and he is looking to secure a role where he can expand his repertoire and move back into fine dining and short order. Michael has excellent skills and would particularly enjoy a role where he can develop the menu and make a real impression. Michael does not mind split shifts/ weekends and ideally would like a salary in the region of £22,500 pa salary.

Alastair C / Experienced and Qualified Chef de Partie

Temporary

Alastair is working in a permanent post, Saturday, Sunday and Monday evenings and is looking to top this up with temporary work, days or evenings. Alastair is used to temporary work, likes variety, but is also very good at what he does and is keen to retain his chef skills as his present three day job is a production charge hand. This role involves dealing with many rota staff, managing work load and ensuring quality and just in time delivery, all essential chefing skills.

Very competitive temporary charge rates.

Stuart C / Chef de Partie / Sous or 2nd Chef

Permanent or Temporary

Stuart is a very capable chef, but he is going to change career after 20 years in the trade. This career change and retraining is going to take 3 - 4 years, so in the meantime Stuart wants to chef, which is still his passion, but a growing family has pulled him in other directions for the future. Ideally working Friday, Saturday and Sunday but also available Thursday, leaving Stuart with Monday and Tuesday off with college on Wednesday. These are peak days for any type of outlet, so we feel these hours might just suit your requirements. During winter months Stuart earns £7.50ph. Summer salary is £15,000pa, but with tips another £1,500pa. Stuart has just been made redundant from a Michelin star restaurant along with the Head Chef, which unfortunately is a sign of the times, but Stuart's decision to now do a maximum of 3-4 years chefing will make him a real asset to a business during this time.

Paul B / Holds Advanced Certificate in Food Safety, Trainer/ Catering Manager and Certificates in Financial Services

Permanent

This gentleman decided to leave the services at 41 and take the Certificates in Financial Services (CeFA and CeMAP). Following the ‘credit crunch’ and without a recent sales record of achievement it is going to be difficult to break into the type of work he is looking at. Paul has therefore decided to seek employment where he has exceptional experience and qualifications in Catering Management. If you need a manager in your catering operation look no further and call the office for a full CV. Minimum salary £25,000 pa.

Matthew J / Chef

Permanent

This chef is very confident, and an excellent communicator, which gives him the edge for a busy pressurised professional kitchen. Matthew enjoys his job, but would love to join an organisation where he could 'step-up' his skills in the functions side. His general restaurant and bar food is of a very high standard, but a larger organisation with say 60 covers week days and 120-150 on weekends,, with more functions suites would really be his target. Matthew has no qualms about location, he currently does a very long round trip from near Tavistock into Cornwall.

Alison R/ Catering Manager

Temporary

Alison is no stranger to a new business start-up and indeed enjoys the challenge. Her qualifications, excellent people skills and experience area  great combination for effective results. Ideally Alison is looking for a salary of £18k-£20k per annum. Alison’s skills can be applied in a commercial area, educational or service provider. 

Lucy D/Catering Assistant with Retail and Cooking experience

Permanent or Temporary

Lucy is currently in an assignment until Christmas, but might need to find alternative work, if not extended beyond due to seasonal down turn in that sector from Jan to March unfortunately. Our client is very pleased with Lucy and I am sure will try to retain her in the business. But just in case we will still look actively for more work for a very hard working young lady. At present although is a locally based very busy Inn, with accommodation, functions and a bar and restaurant facility, Lucy has also completed retail in a Butchers Shop, which unfortunately had to close due to sale of the rented business premises and not alternative found. Lucy did learn further butchery skills, good cleaning and hygiene skills and gained a Food Safety Certificate, and also did the presentation and sale of the product. Excellent references, great work ethic and can do attitude, made Lucy a pleasure to find work for, and we hope that it will continue for her. Based in Pensilva, with a vehicle so travel to work is no problem.

Judith S / Chef

Temporary

This lady is very effective in a kitchen, because she is happy with all aspects of a kitchen from cooking to cleaning to service at a self-service area. Judith works part-time running her own catering business, but is scaling this down as she would like to find a role where she can learn more about fine dining and enhance her skills. Judith is looking to eventually close her business and take on permanent employment. Judith currently completes temporary work with local businesses but it is cooking, not chefing. Available evenings, weekends and some weekdays.