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Req: Professional Chefs, Waiting staff - Fine dining restaurant, Milton Keynes area
Hi all

Am currently recruiting staff for the opening of a new restaurant in the SE area of Milton Keynes.

We're looking to achieve a Michelin star and become the best restaurant within a 20 mile radius.

If you know of anyone that is youngish, hungry to achieve, able to deliver ITO service, skills, grooming and personality, please do get them to get in touch.

A little about the restaurant:

45- 50 cover fine dining restaurant inside; 60 cover ‘al fresco’
A restaurant theme that has its roots in Cape Town fine dining and its delivery in the UK. Note: Not South African: Cape Town has a Mediterranean climate – so in essence the restaurant will have the European influences.

The restaurant will be small, intimate and housed in a series of rooms (an old house with high ceilings, woody and warm; contemporary yet classically elegant): ‘Going to someone’s house for dinner’ experience as opposed to a huge hangar-like restaurant where you’re one of a hundred or so diners.

The atmosphere is relaxed with a warm, inviting, elegant yet contemporary look.

The menu is limited to celebrate the seasons locally. A tasting menu of dishes will be available along with a wide variety of the wines on offer being available by the glass and carafe. Filtered tap water will be available as a matter of course – prior to the bottled water.

An outside dining area, along with a Chef’s Table will be available. [I][SIZE="1"]The chef’s table is a later project and might be relocated to a private dining area.[/SIZE]

The cuisine is where tradition meets contemporary with the classics and comfort foods being prepared with attention to detail. ’Country cooking, emphasis on classical traditional dishes’, with a touch of elegance and sophistication.

The style is New World meets the Old with emphasis on traditional dishes, regionally sourced produce and award winning/ celebrated wines.

The service is discreet, professional and sleek: Attentive and friendly without being overbearing. The hospitality is that you’d get from a visit to the Cape – warm, inviting and ‘like meeting an old friend’ at dinner. Without being familiar.

The outside garden area will be formal gardens with seating, fresh vegetables/ herbs growing.

Within 18months a bespoke ‘grows to order’ service provided by owner’s farmland within 20mile radius: from Ducks to herbs, vegetables and other farm produce.

The following menus will be available:
Lunch, pre-theatre, Dinner, tasting/ gourmand with/ without wine recommendation, set menus, function menus, speciality menu and will change seasonally.

The Carte will be limited to 5 core starter, main, and dessert with daily changing items (to a maximum of 6 total) from market – menus to be printed daily.

No large tables – maximum of 6 persons per group. Service charge limited to optional 10% for tables of 4 or more.

Live bookings available via the Internet and our Website[/I]

Please note: Highjacking of this thread will result in the comments being deleted

Gosh, I wish I knew of someone who could work for this lovely sounding restaurant! Whereabouts in MK will it be, I would love to give it a try once it's opened? Are you looking for chefs, waiting staff, etc??
Learn as if you were going to live forever. Live as if you were going to die tomorrow.
--Mahatma Gandhi
Hi Pampered

It's about 7miles from Central Milton Keynes, in a little village called Wavendon (Near to Woburn and Woburn Sands).

We're recruiting at all levels for both the kitchen and front of house.
We are looking to hire a well groomed, professional who has a clean driving licence and has a good command of the English language.

First impressions and last impressions will count - as the driver will be the first point of contact and last for our guests as we collect and return them to and from the restaurant.

No time wasters.

Please contact me if you know of anyone that you feel might be suitable.

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