| . | Confectioner - We are looking for an individual to join our pastry team with a background and experience in confectionery, chocolate and fine pastry. This position would be focusing primarily on the production of, and development work for, our petit fours and confectionery products. |
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| . | Chef de Partie Kitchen - a minimum of one years experience at this level in a Michelin starred restaurant is essential for this position. |
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| . | Chef de Partie Pastry - a minimum of one years experience at this level in a Michelin starred restaurant is essential for this position. |
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| . | Chef de Rang - Previous experience at this level in a Michelin starred restaurant is essential for this position |
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| . | Experimental Kitchen Stage Placements - We are now accepting Stage placements for our experimental kitchen. Applicants are required to give a minimum commitment of three months and must be in possession of a valid visa and/or work permit or be a current student or recent graduate of an accredited culinary program and be eligible for a BUNAC visa. Preference will be given to applicants who can demonstrate excellent culinary skills and a committed work history. |
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| . | Chef Stage Placements - Applicants are required to give a minimum commitment
of one month and must be in possession of a valid visa and/or work
permit. We do not offer accommodation or payment for any placements
undertaken. Please click here to forward your CV. |
For all other applications, please click here to forward your CV or alternatively post it to: Val Clarke, HR Manager, The Fat Duck, High Street, Bray, Berkshire SL6 2AQ