Job Description

Cadet is a bistro and wine bar from wine importers Beattie and Roberts and charcutier George Jephson. Opened in the Summer of 2022, we offer wine, charcuterie and a cave-à-manger style kitchen helmed by head chef Mike Murphy. With a focus on countryside French cookery, our menu changes on a weekly basis.

This is an opportunity to work as part of a small and dynamic kitchen team, cooking simple, seasonal food using some of the best produce available. You'll be working directly with Head Chef Mike Murphy, ensuring our high standards are met and helping to build on the restaurant's excellent reputation. With our menu changing weekly this presents a fantastic chance to learn on the job.

You will play a vital role in our kitchen team, learning from Mike and ultimately running services alone, ensuring all dishes are cooked with attention to detail and to a high level of consistency and quality. As well as this, you will be partly responsible in upholding health and safety standards and working with Mike to ensure produce is ordered when necessary.

Job Requirements

You will ideally have at least 2-3 years of restaurant experience, including at least 1 year at Chef de Partie level.
You will be confident with both classical and modern cooking techniques and will have demonstrated the ability to follow recipes, methods and instructions to a high standard.
You have strong interpersonal communication skills, both oral and written, and the ability to make decisions quickly in a fast-paced environment.
A love of simple, classical French, Italian and British cooking is crucial.