Hospitality/Private Hotel with Accommodation and Large Food & Beverage Operation including a 2 AA Rosette Restaurant.
Working under the leadership of the Head Chef you will develop the skills to work on all sections of this busy kitchen, from fine dining to large banquets
Master making the best use of local produce to give our guests the best possible experience.
Learn your core skills as a chef, understand how to hold and use a knife, master cookery techniques to achieve the highest results.
If occupying the Chef de Partie role or if in training towards occupying a role such as this, you will likely gain experience of being responsible for certain sections within the Kitchen.
Help the chefs make the best possible use of ingredients to achieve financial targets.
Work with all the team to ensure food is prepared in the highest possible hygienic conditions.
Develop good team skills and don’t be afraid to jump in and help when someone needs it, remembering you may need their help.