Our menus are created in the endeavour of sustainable and whole-cycle cooking with the intent of maximising healthiness without sacrificing flavour. We ferment, pickle, smoke, dry and make everything we possibly can in house. Our kitchen thrives on a low-waste ethos maximising by-product usage and encouraging creativity and exploration of new ideas.
As a seven day/week all day Eatery we get to build friendships with a huge variety of interesting & talented people who are embarking on new adventures every day. From food lovers through to farmers & growers, we get to connect these people & it is such a humbling & inspiring privilege.
From nurturing high performing, established careers to introducing apprentice cooks to the world of hospitality, our global team of kitchen professionals are committed to your individual development & succession within our fast-growing kitchen environments.
To work within our existing team at a high-level, following instruction and recipes, to be competent across all sections of the kitchen.
To prepare required menus in relation to café standards as approved by Head Chef & Sous Chef.
To ensure recipes are being used accurately and consistently always.
To ensure all equipment is operated in a safe manner, immediately reporting any faulty equipment to Head Chef and/or Sous Chef.
To taste and evaluate food before serving to ensure standards are met.
To have a full understanding of all dishes on the menu and how each dish is prepared and presented.
To work across all sections as required by Head Chef & Sous Chef.
To make sure the presentation is of a consistently high standard as shown by Head Chef.
To ensure the safe and proper storage and stock rotation of all food.
A passionate, dedicated chef to join our growing team in East London. Must be keen on sustainability in hospo at a busy, high-end level.
At least 2 years’ experience in a busy, fast paced kitchen at Chef de Partie level or above.
Meals on shift, staff coffee, staff beers, family discount, uniform provided.