|at ( view profile)|
|Location||Honiton, Devon, England|
|Date Posted||September 16, 2019|
|Category|| Chef de Partie |
|Job Type|| Full-time |
The Company and the Role:
The Company is possibly the most talked-about group of Hotels to emerge in recent years.
The Company’s Hotels all having a touch of superior elegance inside and outside have fabulous grounds are more like a restaurant with rooms and kitchen garden. The concept was created in 2011 and has been recognised with many accolades and industry awards.
The Company is still expanding with new openings in the pipeline. Their ethos is to give their staff a great place to work that is fun, professional and just a little bit different, with bags of opportunity.
They pride themselves in their ability to bring the best out of their Chefs with constant learning provided and freedom to experiment with new flavours by sourcing fresh ingredients every day from their own gardens and greenhouses to create new menus and keep the passion to deliver amazing dishes every day. It can be challenging at times but very rewarding.
The Company is currently looking for a dedicated, organised Chef de Partie to join their kitchen brigade at their exciting award-winning hotel restaurant located on the beautiful coastline in South Devon. The position is permanent.
Key Features of the Role:
• Oversee one of four sections.
• Managing, training and coaching any Demi-Chef de Parties or Commis Chefs working with you making sure that they are competent, confident and organised to produce food to a rosette standard.
• Work enthusiastically as a member of a busy kitchen team working in conjunction with service staff to ensure a high level of service is received by the guest
• Assist other Chefs and the Sous Chef when Head Chef is absent, take responsibility for food cost and wastage, cleanliness, hygiene, stock control, organization and section standards.
• Undertake training and development from Senior Chefs
• Work with an array of fresh produce and fresh meats much of which is grown and reared in the grounds of the hotel
• In the summer cooking for around 100 covers inside and outside the venue and in the winter typically around 80 covers
Knowledge and Skills Required:
Be an accomplished Demi CPD or Chef De Partie with experience of working in a fresh food kitchen at a similar level. A rosette background is ideal however the hotel will consider Chefs from all backgrounds as they offer progression and training.
Above all you must be a real “foodie” able to spread the word to the Company’s customers about the importance of the art of serving good, fresh and local food in an ever-increasing world where convenience is becoming the norm, they need people who have a love and passion for all things food.
Possess ambition to continually push yourself to move up to the next career level.
Be a great team player with good organisational skills with the ability to thrive in a very busy hotel and restaurant, where the Company’s reputation for consistently preparing, cooking and presenting dishes to the right quality, is second to none.
Your practical experience should ideally be supported by some form of catering qualification.
Have a passion for producing the perfect dish every time, having a desire to aim for high standards.
A driving licence and reliable transport is essential to get to interview and to and from the hotel if you chose not to live in.
What’s on Offer?
If you're somebody who has a passion for food, and studies and experiments what makes up great dishes and flavours and you have a hunger to try new things and take yourself and your cooking to new levels, then this could be the ideal Chef De Partie role for you.
On offer is a basic salary of £20,000 – £22,500 per annum depending upon your experience and skill set plus Tronc worth around £2500 per annum.
Working 5 or 4 days with 2 or 3 days off respectively per week.
Holiday entitlement is 20 days plus all bank and public holidays, rising by 1 day each year for 5 years.
The Company also offers a Pension, Meals on Duty, Uniforms, Long Service Awards, Childcare Vouchers, Cycle to Work Scheme, Perkbox employee discount scheme, Discounts on room rates across the Group’s hotels and Discounted meals and Spa days across the Group’s hotels.
In addition, there will be access opportunities with leading hoteliers, chefs and hospitality entrepreneurs, with a chance to shadow and train with them.
Development opportunities exist within the Group and they look to grow their people by way of a “Budding Entrepreneurs Programme”, their in-house hospitality training scheme.
Applicants Please Note:
Do not apply for this vacancy unless you are an experienced Chef de Partie.
For UK based roles, in line with the requirements of the Asylum and Immigration Act 1996, all applicants must either be eligible to live and work in the UK or must obtain permits to work in the UK prior to making an application. Documented evidence of eligibility will be required from candidates as part of the recruitment process.
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