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  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    chef
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    lady chef
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    chef, waiter
  • Mise en Place

    Specialist recruiter to the Catering and Hospitality Industry. Our values: Professionalism, Integrity, Flexibility, Partnership

    bar man

Posts Tagged ‘Chef Recruitment’

Hire an Executive Chef /Chef De Cuisine – London, UK, International

Wednesday, May 8th, 2013

Are you looking to hire an Executive or Head Chef?

Are you an employer with an Executive Chef / Head Chef vacancy to fill? Mise En Place can Help!

We are  industry leaders in placing high calibre Executive/Head Chefs in leading establishments throughout London, the UK and internationally.

Our Clients include Gastro Pubs, Restaurants, 4&5 Star Hotels and Independent Hotel Operators, Contract Catering, Conference and Events Caterers, Private Service, Food Retail Outlets, Bars and Late Night Venues,

Mise en Place has an extensive database of senior chef candidates, we advertise though the press and web and also operate a generous referral scheme to attract only the best candidates exclusive to Mise en Place.

Our specialised and industry experienced consultants will personally interview and screen only the most suitable candidates who we believe have the necessary skill set for the advertised role.

We know that you are not only looking for a great C.V but also a strong leader, with the proven ability of overseeing the day to day operations and maximising the profitability and  effectiveness  of the culinary operation.

Not only do we hand pick all of our Executive Chef / Chef De Cuisine Candidates we also offer a fully customised service for our clients and believe that our consultations are most important in establishing a close relationship with you. We can ascertain exactly what you require from a Chef and find the perfect match for you!

To register your vacancies with Mise en Place please click here, fill in some brief company details and we will contact you immediately.

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Eat My Words – Chris Pople

Tuesday, January 31st, 2012

Welcome to our second installment of eat my words with London food writers.  This week we have a chat with Chris Pople (@chrispople ), author of the award winning food blog Cheese & Biscuits.  Long considered one of the most influential food blogs, this blog has had recommendations from Evening Standard, New Statesman, Times Online, Esquire and the Observer Food Monthly to name but a few.  Chris is a loyal London foodie and often reviews some of the less popular (especially on the food blogger trails) restaurants around the city.

1. What got you into food writing?

Can’t really remember but I was always a big fan of blogs like Dos Hermanos and Silverbrow and one day I just decided to have a go myself!

2. How do you choose a restaurant to review?

Combination of reasons – I may have been wanting to go for ages, I may have been recommended it, it may fall into a particular category I’ve been investigating as a kind of series (e.g. Greek food in London, or London’s best salt beef), I may just be hungry and it was the nearest half-decent thing I could find! There’s no real science to it. I get plenty of PR invites too that I don’t pay for, but I generally only go to the ones that I think are going to make an interesting write-up.

3. How many restaurants do you eat out in per month?

Oh God, far too many. On average perhaps 5 a week?

4. Who is your current favourite chef?

Brett Graham of the Ledbury and Ben Spalding of Roganic, tied.

5. What is your current favourite restaurant concept?

Burger and Lobster. The simplicity of it is hugely attractive. A very nice burger, or a whole very nice lobster, each with fries and salad, for £20 each.

6. Most underrated Local Restaurant? (and maybe most overrated!)

Underrated – Lambert’s in Balham. You never hear about the place but last meal I had there was just lovely. ( We sure have!! We reviewed it last year, and also interviewed their chef Ryan Lowery). The  Overrated – Tom Ilic in Battersea. Three times I’ve eaten there (never my idea) and three times it’s been diabolical.

7. How has blogging in general changed your outlook on food/restauarants?

I suppose I’m more tuned in to trends and new openings and fancy ingredients, but good food is still good food. I hope my tastes haven’t changed that much.

8. What’s the biggest mistake a restaurant can make in your opinion?

A cover charge. Alienating, pointless, counter-productive and mean-minded.

and……

10. What has been your all-time favourite restaurant experience to date?

That’s an easy one:

http://www.lovefood.com/journal/opinions/13674/my-best-meal-ever-chris-pople

Thanks so much Chris!

Posted by Mise En Place Hospitality Recruitment

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