Description
Benefits
Competitve Salary plus bonus paid quarterly
An additional end of financial year service charge bonus also paid
4 weeks holiday rising to 5 weeks with service
8 Bank holidays
Free car parking
Employee uniform
Possibility of temporary accommodation for those relocating
In addition you will benefit from a range of company benefits including:
Discounted hotel accommodation for yourself and your family at all hotels
Discounted treatments at our Spas
Discount off all food & beverage at all hotels
Discount of individual treatments at 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
THE ROLE
A great opportunity to join a team of 7 Chefs and Kitchen Porters who deliver 3 Rosette food in our Restaurant using fresh local ingredients. You will also be involved with afternoon tea, room service and wedding/function food preparation.
Working with our experienced Head Chef, to produce a range of dishes for our Restaurant as well as for our exclusive events, weddings, and function clients. Involvement across all areas of the kitchen will allow you to develop your technical, costing, team management and coaching skills.
MAIN DUTIES
5 days per week, flexible shifts including weekends
Part of team of 7 chefs and 3 kitchen porters
A chance for someone with flair and passion to shine in this standard driven kitchen producing 3 rosette standard Brasserie style food.
Preparing meals across breakfast, lunch, dinner, wedding and functions, afternoon teas, room service menus
Adhering to food hygiene policies and procedures to ensure the safety of the operation and food produced.
REQUIREMENTS
Quality, fresh food preparation experience in a quality Hotel or Restaurant operation ideally with 2/3 Rosettes
Experience across a variety of kitchen sections
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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