Come cook where the fire never goes out

Own the hardwood grill across dinner service. You will run the busiest section in the building, and the one guests can see.

• Run the live-fire section through 90+ covers
• Manage charcoal and hardwood burn cycles from prep to close
• Hold consistency on our six signature grilled dishes
• Train and mentor two commis chefs

Work directly under Abena on viennoiserie, sorbet and our single-origin chocolate programme. Formal training welcome but not required.

• Morning viennoiserie and bread production
• Tempering and moulding Tafo chocolate
• Plating desserts through service
• Maintaining allergen segregation on the pastry bench

Support Yaw across a 420-label cellar, run Wednesday flights, and help us build the best zero-proof pairing list in the region.

• Floor service and pairing recommendations
• Cellar management, stocktaking and receiving
• Hosting tasting events for up to 24 guests
• Developing the zero-proof pairing programme

The first voice and first face of the house. You will manage the book, the door and the first thirty seconds of every guest's evening.

• Managing the reservation book and waitlist
• Greeting, seating and coat service
• Handling special occasions and guest notes
• Coordinating with the pass on table timing

Four nights a week behind the marble. Classic technique, local botanicals, and a licence to argue about ice.

• Executing the signature and zero-proof lists
• Batching, infusing and fat-washing prep
• Terrace service on music nights
• Contributing to the seasonal menu change

An eighteen-month paid apprenticeship for four people a year. No experience required — only appetite. Two of our current section chefs started here.

• Rotating through every kitchen section
• Structured weekly teaching with the sous chefs
• Market runs and supplier visits
• A graduation dish served on the menu for one week