The Fat Duck is a three Michelin star restaurant and our standards are correspondingly high. We have an exceptional reputation and work here is precise, skilful and demanding – sometimes even a little obsessive. It is also stimulating, creative, enjoyable and fun. The Fat Duck experience is not quite a story but more of a journey, one that begins the moment our guests have booked their seat. It is based on Heston Blumenthal’s favourite nostalgic moments, full of adventure, curiosity, discovery and playfulness. Naturally the people we recruit need to have experience relevant to the job, but equally important to us is your passion, energy and determination.
Deputy Restaurant Manager
If you are interested please email your CV and covering letter to email@example.com and we will be in touch.
We look forward to hearing from you!
Working at The Fat Duck provides an inimitable experience for passionate and skilled chefs and front of house staff. Development is always encouraged, and everyone is an integral member of the team to make every visit the absolute best it can be for our guests.
I joined the Fat Duck in 2011 as a Junior Waitress with the intention to join the Sommelier team. My career began to progress when I was promoted to a Waitress. I learnt the importance of attention to detail in the service and given the opportunity to discover the world of tea and coffee.
I joined the Sommelier team a few years later, where I enhanced my skills in wine and drink knowledge extensively.
In 2018, I was offered the Head Sommelier position which was a dream. It was a very challenging phase of my career, however I had all the necessary support from my superiors and colleagues to enable me achieve my goal.
The Fat Duck is like a family to the staff; a positive working environment where people come first, a place where challenges become opportunities which brings out the best in each other and where dreams are achievable.
The Fat Duck is not just a restaurant, for me it is a fairy tale…it is an experience…