All of the team at Paris House can enjoy the generous benefits package that we have in place for all staff:
Each year we welcome new members into the team and each year we learn something new. A new technique, ingredient or process that we blend into the product, enriching the experience for both the customer and employee.
“Chef Phil Fanning is one of the bright young things in the British food scene, he began cooking at an early age and even made an appearance on Junior Masterchef as a finalist in 1997. His style is distinctly contemporary, without falling into the trap of being modern for the sake of being modern. He tempers his classical French roots with far-reaching ingredients and an eye for theatrical mischief. ” – Great British Chefs.
In her career Claire has worked for some of the countries finest restaurants and industry figures, including Tom Kerridge’s two Michelin Starred Hand and Flowers and Heston Blumenthal’s Hind’s Head in Bray. This experience coupled with her love for fine food and wine and a passion for top quality service makes her an inspirational figurehead for the team at Paris House.
Born in Staffs, but with Scottish roots, Natalie worked for Cameron House Hotel on the banks of Loch Lomond as Assistant Restaurant Manager over 3 sites. Since then she has honed her administrative skills in several roles before bringing her happy smiley self back to the hospitality industry.
Natalie loves clay pigeon shooting, wine drinking and horse-riding – but not all at once!
Born in Yorkshire and brought up in Oxfordshire, Jo spent 10 years working in creative agencies before spending another 12 in retail working in various roles from Brand and Commercial Marketing to Store Branding & Design. She took the leap away from big corporate business 2 years ago and hasn’t looked back.
Jo loves food & wine, holidays, her two children, apostrophes and her husband – in that order!
Anne-Laure joined us last July, having spent several years travelling and working in New Zealand, Paris and Devon. Originally from Brittany, Anne-Laure is now happily settled here in Bedfordshire. Since joining Paris House she has risen from Head Waitress to Assistant Restaurant Manager.
Her interests include reading, travelling and wine.
Ben is our Sous Chef and has been with us since September 2015, when he came in as a Junior Sous Chef. Although originally from Bedfordshire, Ben worked at The Latymer, a 2 Michelin starred restaurant in Surrey, as well as at The Sheraton Grand on London’s Park Lane before returning to his home county to join us at Paris House.
Carl first came to Paris House back in July 2017. He joined the team as a Chef de Partie and has risen quickly to Junior Sous Chef, with chief responsibility for pastry. Born in Ireland and raised in Wales, Carl developed his skills in Welsh pubs before moving onto restaurants in New Zealand and Southern England.
Carl is a music lover and plays the drums, he also loves his cats and a good glass of whisky.
Dan joined us in November 2016. Dan runs our meat, fish and sauces section, He is passionate about Modernist cuisine and loves to read about it, as well as practise it here at Paris House.
Sebastian is from Argentina and runs our larder section, in charge of canapés, starters and savoury cold dishes. Before joining us in July 2017, he worked at the Argentinian Embassy and more recently at The Greenhouse, the 2 Michelin starred restaurant in Mayfair.
Georgie is a local girl, born and raised in Milton Keynes. She joined as Chef de Rang in March 2017. As well as having great front of house experience, Georgie knows her cocktails too. She is our resident expert and has hosted very popular cocktail masterclasses at two of our recent events.
We are looking for an experienced Sommelier who has a real passion for delivering the highest levels of service and creating a fantastic dining experience for our guests.
As Sommelier you will be expected to have excellent knowledge of a wide variety of wines, spirits, cocktails and beverages with the ability to deliver engaging and individual service to all guests at all times.
You will be responsible for the delivery of wine, wine flights and all beverage products, and be able to effectively supervise, train and inspire the junior members of the team. We expect our Sommelier to effectively support the managers in the restaurant to ensure guests always leave fully satisfied and performance targets achieved.
We are ideally looking for candidates who are:
Working hours are Wednesday daytime (a prep day), then Thursday through to Saturday for lunch and dinner, and lunch only on Sundays.
Job Type: Full-time
We are looking for warm, friendly professionals with a passion for making guests happy. We are looking for someone with fine dining experience to a good level but intelligence and attitude are the most important qualities.
We are looking for a passionate, hard working & happy kitchen assistant to join a highly motivated team. The duties include washing and polishing plates, pots and pans, general food preparation under Chef’s assistance. We are based just outside Woburn, in the Abbey’s deer park, so a form of transport would be necessary. All meals are provided on shift for lunch / dinner.
Salary: £7.20 per hour
Hours: 4.5 days per week out of 7, including evenings and weekend
You will be expected to run a section taking responsibility for the effective execution of all dishes, ensuring consistent presentation and customer happiness.
We expect a Chef de Partie to be able to develop the more junior members of the team, taking pride in passing on knowledge and sharing creative ideas.
Ideally, we are looking for you to have the following skills and experience:
We offer a competitive starting salary of up to £23,000 per annum depending on experience. You would work Wednesday through to Saturday for lunch and dinner, and then lunch only on Sundays.
We are proud to be an equal opportunity employer and value diversity. We are currently holders of a Bronze Award under the Defence Employers Recognition Scheme.
Job Type: Full-time
Salary: £20,000 – £23,000/year
We are seeking talented individuals to join the Paris House as part of our Stage Programme.
Applicants are required to give a minimum commitment of three months and must be in possession of a valid visa and/or work permit or be a current student or recent graduate of an accredited culinary program.
Preference will be given to applicants who can demonstrate excellent culinary skills and a commitment to fine dining.
We do not offer accommodation or payment for any placements undertaken.
‘At Paris House we are always looking for new people to join our team, whether this be as an experienced individual or a someone who is new to the industry and has a real passion for learning and enhancing their career prospects.
If you are interested in working with us on either a full or part time basis, please send an email to firstname.lastname@example.org, including your CV if possible.