Chef de Partie and Commis Chefs required for this hugely successful independently owned Rosette Awarded Restaurant group consisting of 3 thriving vegetarian restaurants.

Positions available in Central London Marble Arch branch. The Restaurant has a brigade of 10 chefs cooking a delicious fresh seasonal vegetarian and vegan menu from an open plan kitchen. The Restaurant holds 120 covers set over 2 floors. The Head Chef is looking for a strong, highly motivated & professional Commis Chefs.

About the Role and Candidate:

Positions available in Central London Marble Arch branch. The Restaurant has a brigade of 10 chefs cooking a delicious fresh seasonal vegetarian and vegan menu from an open plan kitchen. The Restaurant holds 120 covers set over 2 floors. The Head Chef is looking for strong, highly motivated & professional CDPs, DCDPs and Commis.

The perfect candidates will have at least 1 year proven experience within a similar operation. Excellent Health & Safety record , Able to meet targets, Must be motivated and organised / Excellent command of written and spoken English.

About The Gate Restaurant

The Gate was established in 1989 by Michael and Adrian Daniel, brothers with an Indo-Iraqi heritage who wanted to recreate the diverse flavours and culinary experiences they had enjoyed as children, eating food with Arabic, Indian and Jewish influences. We started with passion and creativity and we maintain that passion and creativity today. Originally opening in Hammersmith, we have successfully launched other branches in Islington and most recently Marylebone in December 2016.

Join The Gate Family

  • The cooking at the Gate reflects the diverse cultural background in which we grew up – what one might call Indo-Iraqi Jewish. Our grandmothers blended Indian and Arabic cuisines with traditional Jewish food.
  • It seemed perfectly natural that we should apply the same principles at the restaurant. The food we serve is the food of our childhood, modulated by French and Italian influences. When we opened the Gate, we had had no formal training and knew nothing about running a restaurant – we were just a couple of guys who knew what we liked to eat – but we knew that food was sacred and should be celebrated.
  • At the restaurant we try to do just that: celebrate the food. This means, amongst other things, that we source our ingredients with care; we intensify flavour by careful cooking and by combining ingredients in unexpected ways. We try to make our dishes as visually pleasing as possible; and we try and do this in a fun and relaxed way.

Salary and Benefits

  • Hourly salary plus benefits, dependent on experience
  • 40-48-hour week
  • 5.6 weeks’ holiday
  • Pension Scheme
  • Meals on duty
  • Uniform provided.

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