Chef De Partie

Chef De Partie

ADDTIONAL BENEFITS

�29,500 per annum, (�28,000 + �1,500 per annum guaranteed service charge payment paid quarterly)

An additional end of financial year service charge bonus

4 weeks holiday rising to 5 weeks with service

8 Bank holidays

Free car parking

Employee uniform

In addition you will benefit from a range of company benefits including:

Discounted hotel accommodation for yourself and your family at all hotels

Discounted hair treatments at our Spas

Discount off all food & beverage at all hotels

Discount of individual treatments booked in our Spas

Discount on retail products in our Spas

Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday

For those relocating assistance can be offered to help find local accommodation for �500 per month

A great opportunity to join our Head Chef, and her dedicated team of 7 Chefs and Kitchen Porters who deliver 3 Rosette standard food in our Restaurant using fresh local ingredients.

MAIN DUTIES

Preparing a range of dishes from fresh ingredients for the Restaurant and exclusive use functions/weddings.

5 days per week, flexible shifts �including weekends, 45 hours per week.

Part of team of 7 chefs and kitchen porters

A chance for someone with flair and passion to shine in this standards driven kitchen

Preparing meals across breakfast, lunch, dinner, wedding and functions, afternoon teas, room service menus

Please see our website for sample menus outlining the range of fresh menu choices you would be preparing across our Mulberry restaurant and banqueting operation

REQUIREMENTS

Quality, fresh food preparation experience in a quality Hotel or Restaurant operation

Technical skills to produce a range of dishes across all menus

Used to working within a small team - sense of team spirit and passion for quality and excellence

The flair to give input and work with the team to continually develop the food offered

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