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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