The Perfectionists' Café - Fat Duck Recruitment

The Perfectionists Cafe

Lively, exciting, fast-paced, creative and playful, The Perfectionists’ Café is a fantastic place to work, offering the opportunity to be part of one of the most innovative restaurant environments in the country. Whether your talents lie in the kitchen or front of house, you’ll be part of a team executing and presenting dishes in a very individual and original manner, from our wood-fired Neapolitan pizza cooked in just 60 seconds to the showmanship of ice cream made with liquid nitrogen. The perfect workspace in which to hone your skills – or pick up some new ones.

Opportunities

Commis Chef

Chef de Partie

Waiter/ Waitress

Bartender

We are always looking for talented and passionate people to join our team.

If you’re looking for a fast-paced, creative and fun environment we would love to hear from you. Even if we don’t have a position available right away, we can keep you in mind for future openings.

Please email your CV and covering letter to hannah@thefatduck.co.uk and we will be in touch.

We look forward to hearing from you!

Carlos Dos Santos – Head Chef

It has been an amazing journey since The Fat Duck Group took over The Crown in 2010.

I had just started my chef journey after a year and a half as a Kitchen Porter when Tony Baker, Ashley Palmer-Watts and Tom Allen came into the kitchen of The Crown. It was in that moment I realised that I needed to get serious about my career as a Chef.

Over the next four years I progressed from Commis Chef to Junior Sous Chef at The Crown. As this point I felt that I needed a fresh challenge, so I joined The Perfectionists’ Café as Junior Sous Chef. It has been an amazing learning process under Julian O’Neill’s wing since we started at Heathrow in June 2014.

What I really love about working at The Perfectionists’ Café is that every day is different, there are always different people and different challenges.

Natacha Nur – Supervisor

I started at The Perfectionists’ Café as a Kitchen Porter in March 2014 – fast forward three years and I am being promoted to a Supervisor at Michelin-starred Heston Blumenthal’s restaurant. Look at me now; three years on with three promotions under my belt. It really does show that hard work and dedication pays off. With the support of Executive Head Chef Julian O’Neill and the management team I have expanded my knowledge and understanding of hospitality, through my journey from kitchen to front of house. I look forward to what’s coming next!