Chef de Partie
Working alongside the Head Chef and the wider kitchen team, you will be cooking and presenting fresh seasonal dishes for hotel guests to enjoy. With a passion for food, you will be well organised and take pride in delivering to a high standard. Assisting in the day to day running of the kitchen, you will ensure that food safety and hygiene practices are adhered to at all times.
A flexible approach to work is essential as you will be required to work 40 hours a week over five shifts, working mainly 2pm -10/10.30pm shifts, including weekends and bank holidays and occasional breakfast shifts, depending on the needs of the business.
NVQ Level 2 Professional Cookery
Experience running all sections in a kitchen
HACCP/Food safety knowledge
Familiar with Standard Operating Practise manuals
Small banquet experience
Ordering and stock management experience
At least 18 months experience at Demi CDP or CDP level
Hotel kitchen experience is desirable but not essential
Up to date Food Hygiene qualification
Positive attitude, motivated, passionate about food
Excellent problem solving skills
Desire to progress
Delivering excellent customer service is essential in the Events Industry. Our clients expect the highest levels of standards, and that is what we deliver. With no two days ever the same, we are looking for motivated people who enjoy a challenge and are passionate about being the best in their field. The International Centre, Telford is part of Southwater Event Group which also has 3 hotels and an events production company.
To apply please send your cv and salary expectations to: firstname.lastname@example.org
If you are not contacted within 3 weeks of submitting your application, you may assume you have not been selected for interview. Due to the volume of applications we receive, a letter of regret will not be sent to you.