Brunch Chef in Cambridge

Brunch Chef | Eddington, Cambridge | 37.5 to 45 hours per week (maximum) | 5 days per week with 2 days off | £30,000+ per year depending on experience Are you a Sous Chef or CDP with a passion for pushing culinary boundaries? Then look no further! You will be an experienced and innovative Chef, excited to get stuck into this new opportunity. Our client is a local, independent business that aims to provide a daily brunch menu and a weekly Sunday roast. However, for their main menus, they seek to create a more dynamic and engaging experience. Situated in the multicultural hub of Eddington in Cambridge, the team strives to cater to everyone\’s tastes. Their approach involves monthly or seasonal menus inspired by diverse styles such as Classic French, Mexican, Indian, tapas, pizza nights, Japanese, and other Far East options. Additionally, the team plans occasional fine dining set sit‑down menus, 6‑course tasting nights, and unique experiences like a one‑day fish education dining event. You will play a pivotal role in crafting its identity, shaping a varied menu, and leading a dynamic kitchen team. You will enjoy working in a fantastic open kitchen setting, where no two days are the same and your culinary creativity can flow!

Responsibilities

• You will assist the head chef curate seasonal menus, fine dining events, 6‑course tastings, and other dining experiences
• Not only this, you will collaborate with the bakery team to craft breakfast muffins, sourdough, canapé bread and other menu lead items
• You will contribute to themed events like Mexican fiestas with homemade tacos or sit‑down formal evenings
• You will contribute to the flavours of the gelato that is freshly crafted on‑site
• You will be responsible for helping the head chef with kitchen staff, training, management of schedules and holidays, management for HACCP, food safety and menu costing

Benefits

• 32 days holiday per year in total
• As the company grows, there will be opportunities to move upwards within it
• Experience in fine dining
• You can manage a team and help them evolve
• A great attitude is a must; as a good working environment for all staff is paramount