Le Bon Chef: our site offers you…

 Vacancies - Offers genuine positions all over the UK, the salaries, location and brief description. Please note: ***The vacancies in bold are pretty urgent***!
 Tips - A great page that prepares you for Interviews.
 Which Job? - Avoid confusion! Find out which kitchen post is most suited to your experience.
 Map - shows you exactly where our offices are.
 Application - do not forget to attach your C.V.
 Salary Checker - Are you being paid enough!?
 Games - As you are now at the right place for recruitment, you can relax and have a break!

 Result for the 2004 AA Rosette awards winners, Hotels, Restaurants, Pubs and B&Bs, from England, Scotland, Ireland and Wales on Top Chef site page
 Hospitality Colleges - websites around the UK free to browse through all the differents pages on the left and on top. I do hope that you will enjoy the content of Lebonchef.com.

*** New features@lebonchef.com! ***

 Email log-in Need a free new email address?! yourname@lebonchef.com!

After successful registration with Le Bon Chef, you will be entitled to a free email address and will be able to log in anywhere in the world on Le Bon Chef to read your mail. If you are a chef, forget about hotmail, yahoo..... and join for free the World Centre Point for Chef called Le Bon Chef.

Email your request philippe@lebonchef.com

"Le Bon Chef" Clients now include:

Relais Chateaux, Michelin Star Restaurants and AA Rosettes or simply Fine Dining Restaurants, Traditional Restaurants, From Two to Five Star 5***** Hotels, County and lodge Hotels, Private Chefs, Trendy Brasseries and Gastro Pubs, Catering School, Catering Events, International tourists attraction parks, Yacht clubs,World most famous department store (London) And many more!

Meet Philippe Damonte, Director and founder of Le Bon Chef.

"I started in the food industry quiet early on, around fifteen years of age, as a baker - funnily enough! Beautiful job, that's if you like to wake up really early, I did not! Then two years later I changed to the Patisserie side. With two brothers in Michelin Star Restaurants (Michel, pupil of Mr. Paul Bocuse at Collonge in France, Three Michelin Star and Jean pupil of Michel!) I very quickly became a Pastry Chef and onto a Chef position in one of those Michelin Star restaurant in France. Really good training – part of which was the usual kicking, shouting and plates flying from the Head Chef (do not try this in your kitchen)! But the achievement on the plate was superb. Then the World of Cooking was open to me. After Few Years of Training I was called to work as a Sous Chef in a Two Fork (Michelin guide) in London, Holland Park (which by the way, has been now replaced by a pizzeria!). From then on, in London I worked in diverse type of business: Fine dining, Trendy Brasserie, Modern English Cuisine Restaurants, French and Italian restaurants and then onto a Company as a Senior Head Chef. At first I was taking care of one restaurant, but then after being noticed as a good team leader (lucky me), I was given more restaurants to look after. Having a great team really help me in this job. So when you are responsible of seventeen restaurants, there is a lot involved. Regarding Chefs, I had to make sure that all restaurants had a good team of chefs, balanced, serious, who were also well looked after. This was the start of my passion for “effective recruitment” resulting in the creation of Le Bon Chef.To be continued…" Philippe

Well Done to:

-Ronan, following his Chef training as a demi Chef de partie in a 5*****Hotel in Chester

-Mark, a Top 5*****Hotel in London as a Chef de Partie

-Matt, Head Chef Gastro Pub, Gloucestershire

-Thomas & Maxime, Chef de partie 4****Hotel Jersey.

-Ludovic, Head Chef position in Russia! Saint Petersburg

-Jean Jacques Head Chef, Michelin star Brighton

-Richard Head Pastry Chef Peru! Beautiful place!

-Franck Head Chef in a Gastro Pub company

-Yusef, chef in this 5*****Hotel Central London

-Amaud Took a Head Pastry job 4****Hotel London

-Roland, Head Pastry 4****Hotel Nottingham.
-Gavin, Private chef ,New years eve, for this World known Businessman!
-Thierry, new position Head Pastry chef for a Relais Chateau & Michelin Star 3 AA Rosettes.
-Jason, following his training in a 4****Hotel.
-Robert, new position, Sous Chef in this 3AA rosettes going for the Michelin*!
-Jerome & Adrian Head Chef and Sous Chef for this fine dining Gastro Pub.
-Dan, new position for Junior Sous Chef, 2 AA Rosette, fine dining
-Geoffrey, Commis chef, World famous Department store London. Dayshifts only!
-Atti, Commis Chef from Finland, starting his training in a Michelin Star Manor in Bath.
-Daniel, new position, Junior Sous Chef in one of the best 2 AA rosettes in Brighton
-Matthieu, Commis Chef who all the way from France to a Michelin * in the Southwest UK.
-Michael, Demi chef de Partie London moved from a 4**** to a 5*****Hotel to pursuit his training.
-Stephane, Michelin* pastry chef, going all the way to Dublin for his new vacancy in a Michelin*
-Marc, Southampton taking the Sous chef position in this famous Yacht club.
-Elisa, London, following her training in a Michelin * restaurant.
-Jamie, Spanish chef de partie starting in this London new design hotel.
-Peter ,Commis Chef in a 4**** Hotel, has been promoted to Chef de Partie after three month!
-Ian, Head Chef, after a month of waiting patiently is offered the Head Chef position in Weymouth.
-Arnaud, Head Chef. Took a position of Head Chef at ?30.000+ in Essex (everybody's dream)
-Jack, Pastry Chef. Went all the way to Belfast for a pastry Chef position and got the job.
-Michael, Chef de Partie, only 23 was brave and talented enough to take on a Chefs position in a kitchen to work on his own!!
-Karim and Ludovic, both went to work in Jersey where their wages will be almost tax-free!

And many more Chefs...