Seasonal Adhoc Chef

Entier Ltd are currently recruiting for Seasonal Adhoc Chefs to work within our Wilde Thyme events team to support with the delivery of a bespoke catering service to our client and customers. This role is required on a seasonal, as and when basis, to sup

About the role:

Entier Ltd are currently recruiting for Seasonal Adhoc Chefs to work within our Wilde Thyme events team to support with the delivery of a bespoke catering service to our client and customers. This role is required on a seasonal, as and when basis, to support with our busy events season.

At Entier, we are proud to deliver exceptional quality and service to our customers while working at our onshore and offshore sites, or when we are catering and delivering our bespoke events.

Wilde Thyme Events provides catering and events management for a variety of events, from delivering intimate family gatherings to managing large scale corporate events. Our chefs ensure that we can deliver the same exception quality to every guest, regardless of size.

A flexible approach is essential, as you will be required to work evenings and weekends, in order to ensure the success of the events that you are assigned to. The role is based out of our site in Comrie, however; you must be willing to travel and work at a variety of locations to work at the event location.

If you want to join the Entier Family then you must be able to actively demonstrate positive attitudes and behaviours and have an approachable, friendly and helpful approach towards colleagues and customers at all times.

To be considered for this role, you must be passionate about food, ingredients and seasonality. You will have experience as a sous chef and have a proven track record at working at 2/3 Rosette level establishments. You must be smart in appearance, enthusiastic and have previous experience of working in a busy fast paced environment.

You must be highly motivated and organised, in order to be able to lead a site kitchen on an event. You should also have a good understanding of cost control and be able to deliver on budgets. It is essential that you are able to demonstrate your leadership, as a Chef, and also to ensure that a high level of Health and Safety practices are maintained at all times by yourself and the team that you are working with.

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