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- 1017 days ago
I am an experienced chef - diligent, conscientious and skilled with an excellent background working as both a freelance chef and salaried chef. I can quite comfortably work every section, anywhere, anytime but would like to be leading a fresh food orientated establishment working at the £10k plus dry led base point although I am equally happy managing £30k p/w kitchens.
I am looking for a seasonal position preferably somewhere nice where I can concentrate on writing my first cookery book.
Please feel free to email me and I will get straight back to you.
I have bags of references, all my own equipment and am ready right now,