Chef de Partie

£27,000 - £28,000 yearly
  • Sardine
  • Sardine, 15 Micawber Street, London N1 7TB, UK
  • Aug 07, 2019
Full-time Kitchen/BoH: Chef de Partie

About us

Southern French cooking over a wood fire.

Sardine is a 45-cover restaurant just off the City Road, where Islington meets Hoxton. We opened in July 2016 to great acclaim, winning shining reviews from the likes of Fay Maschler, Marina O’Laughlin, A A Gill, Kathryn Flett, Tom Parker Bowles and Time Out, and we placed at 85 in the 2018 National Restaurant Awards. In 2019 Head Chef and Owner Alex  published his first cookbook with Pavilion Books.

We run an ever-changing A La Carte Menu, and once or twice a month run special events, or "Grande Bouffes" where we cook a thematic menu: recent events include cooking from Elizabeth David's "Summer Cooking"; Bouillabaisse; Grand Aïoli; and our upcoming annual Game Dinner.

 

 

Role description

We are currently looking for an experienced Chef de Partie to join the kitchen team. We're cooking simple, homely Provençal food - more farmhouse than fine dining - using the best produce that we can get our hands on. 

Successful candidates should have: ·        

Experience as a Chef de Partie

An interest in French and Mediterranean food·        

An interest in cooking over a live fire

 

Responsibilities

As a Chef de Partie in our small team you'll be involved in cooking everything on the menu - we don't run the kitchen prep by section, but rather prefer for everyone to have a hand in all the food that we cook. This will hopefully offer an opportunity to learn more about how we cook.

We run most services with 2 chefs, so services are often busy and involved, and there's often a bit of crossover between sections. Ordering is done with the Head Chef every night. Creative input is very much encouraged.

Ideal candidate

Our ideal candidate is someone with some appropriate experience, of course, but also someone with a clear interest in learning more about French Mediterranean cookery. The style of cooking is (hopefully) unpretentious and leaning towards the simpler side of things: more farmhouse than fine dining.

A knowledge or appreciation of the following cookery writers would be a big bonus: Richard Olney, Elizabeth David, Patience Gray, , Paula Wolfert, Elizabeth Luard.

Perks, incentives or benefits offered

Employer Pension Contributions

Staff Days out

Dining Credit (also dining credit at partner restaurants)

Staff Purchases at Cost Price

Preferred starting date

Aug 18, 2019