Head Chef and Sous Chef
Nik and Jadine
Nik - Head Chef of Birmingham
Nik has been a chef for the past 25 years specialising in French cuisine and has been working for Bistrot Pierre for the last year.
"I believe Bistrot Pierre has got a very good ethos on classic French cooking… we use a lot of authentic ingredients and we have quite a varied menu, with changes on a monthly basis.
When recruiting generally, if they've got common sense and they're hard working we can train them up. It's hard work but once you've done a really busy Saturday and you've got through it…the sense of achievement is very, very good. I'm constantly feeding back to people on their performance.
We also have cook offs which are a good chance for us to get together discuss the dishes and try them and Adam the Executive Chef does a demonstration for everybody."
Jadine - Sous Chef, Birmingham
Jadine is in the early stages of her Chef career and has just joined Bistrot Pierre as a Sous Chef.
"First when I came here, it was my trial shift and Nik was very friendly, he said don’t worry we’re always here for you. It’s high pressure but …I was so welcomed, they always give you a hand.
The kitchen is nice to work in, it's designed quite smart so everything is easily accessible and comfortable for everyone."
I cannot fault anything about the experience – this was our first time at one of your restaurants and the service, efficiency, food quality and value were all excellent.Keith Royle, Online Feedback