Job Description/Duties
Here at Kendells Bistro we are looking for vibrant and enthusiastic individuals to join our professional & friendly team!
If you have a flare for hospitality, and a passion for French food and wine, we would love to hear from you.
We are looking for someone hard working, dedicated, flexible and who can stay focused and cool under pressure.
Please apply by emailing your CV to the stated email address : info@kendellsbistro.co.uk
We are looking for one bartender part time. :)
Weekend availability.
Thanks! :)
Pay is NMW plus tips
Pay: Starting from £12.21
Experience:
- Hospitality: 1 year (preferred)
- Bartending: 1 year (preferred)
Work Location: In person
A Message from Steve:
It is not a designer restaurant, I could not afford one! It’s a mix and match, it's my rendition of a Parisian bistro and besides I want people to come for my food not the art work on the walls or the sexy sultry looks of the Maitre de.
I much prefer the rustic restaurants, the bistros, the ones you find accidentally in sleepy villages wondering where everyone has gone, just following my ears and nose while waiting for the sans plomb man to come back from his 2 hour lunch, fill me up si'l vous plait.
Kendells Bistro is all about me me me with no apologies. It’s the sum of my life so far my thoughts on cooking the dishes that I have eaten in throughout France. This is what I do for a living its one of the few things that I do well. It is what I do. Cook.
Gosh its so hard to write about myself it doesn’t come natural its like ripping my clothes off tearing my heart out and shouting this is me, look at me, here I am but at least you know its from me, by me, and not from some PR company. So apologies for my grammar (or lack of it) but I am not that bothered anyway.
I don’t pretend to be the best chef in the world.
I don’t pretend to be the best chef in Leeds (besides my mum is).
Reading all this sounds like a big ego trip but all I have tried to do is be honest with you honest with myself and above all honest with my food.
Bon Appetit,
Steve Kendell