Intro:
Our magnificent 2 AA Rosette Auberge du Lac restaurant is surrounded by 543 acres of idyllic Hertfordshire countryside. It overlooks the Broadwater with stunning views of Brocket Hall and its two championship golf courses. This fine dining restaurant offers superb British food, with an international selection of wines from our extensive cellar. There are also five private dining rooms created to reflect the mood of the occasion, where guests can enjoy their chosen menu. The Auberge du Lac restaurant is a unique showcase for outstanding food and wine in a stunning location.
We are currently recruiting for a passionate and enthusiastic individual with creative pastry flair to join our small elite team at our intimate Auberge Du Lac restaurant based in Welwyn, Hertfordshire.
Job Purpose:
To create fine dining quality desserts and petit fours, make daily fresh bread and manage a pastry kitchen.
Work closely with the Head chef to come up with sensational seasonal plated desserts and specials through the different seasons, using home grown produce from our own kitchen garden.
The Role:
To plan and cost dessert menus for the Auberge du Lac, taking into consideration flavours and presentation whilst being aware of present-day trends.
To maintain the highest level of customer care and satisfaction.
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