The hotel has an opportunity available for a Chef de Partie.

Your duties will include

• Driving high food standards of delivering fresh, flavoursome & finely presented food at all times.
• Actively support the Executive Chef, Senior Sous & Sous Chef in controlling Health & Safety and Food Hygiene.
• Working closely with Senior Sous & Sous Chef to create and refresh menu and dishes.
• Managing and training junior chefs and kitchen team.
• To carry out kitchen duties whilst ensuring a smooth, co-ordinated team effort in the kitchen.
• Attend training and team meetings as required.

The ideal candidate will have the following skills

• 2 years experience similar position or Demi Chef de Partie looking for the next level within a hotel environment.
• Level 2 Culinary education (NVQ or equivalent).
• Level 2 food safety qualification.
• Proven stability within a kitchen environment.
• Able to demonstrate excellent organisation, communication and planning skills.
• Able to demonstrate culinary expertise and knowledge of all food allergens.
• Ability to multi-task in a fast-paced high-volume environment.
• Good understanding of Food Hygiene and Health & Safety regulations in the UK.

If you can demonstrate the following skills, that would be an advantage

• Pastry Experience.
• The ability to guide and motivate a team of chefs and kitchen team.
• A keen eye for detail to ensure the quality and presentation of dishes.
• The ability to adapt to changing circumstances and work under pressure.
• First aid at work.

Your hours of work

• Reporting to the Executive Chef , your hours of work will be 40 per week, 5 days over 7 on a rota basis, covering various shifts, from Breakfast to evenings, weekends and bank holidays.

Benefits

• 50% off from room and F&B outlets for friends and family
• Continuous training and development for all staff of all levels
• TFL monthly travel card for zone 1 -2 paid after successful completion of probation
• Staff meals provided on shift
• Discretionary service charge
• Laundry service all formal uniform
• Introduce a friend scheme
• Employee Assistance Programme
• Full-time employees are entitled to 28 days of annual leave per year, inclusive of public and bank holidays. This entitlement increases by one day every two holiday years, up to a maximum of 36 days, in recognition of long service. Holiday entitlement for part-time employees is calculated on a pro-rata basis.

You must have the right to live and work in the UK to be eligible for this role. Documented evidence of eligibility will be required from all candidates prior to commencing employment.

St. James is calling.... We look forward to receiving your application and getting to know you!

The hotel has an opportunity available for a Chef de Partie.

Your duties will include

• Driving high food standards of delivering fresh, flavoursome & finely presented food at all times.
• Actively support the Executive Chef, Senior Sous & Sous Chef in controlling Health & Safety and Food Hygiene.
• Working closely with Senior Sous & Sous Chef to create and refresh menu and dishes.
• Managing and training junior chefs and kitchen team.
• To carry out kitchen duties whilst ensuring a smooth, co-ordinated team effort in the kitchen.
• Attend training and team meetings as required.

The ideal candidate will have the following skills

• 2 years experience similar position or Demi Chef de Partie looking for the next level within a hotel environment.
• Level 2 Culinary education (NVQ or equivalent).
• Level 2 food safety qualification.
• Proven stability within a kitchen environment.
• Able to demonstrate excellent organisation, communication and planning skills.
• Able to demonstrate culinary expertise and knowledge of all food allergens.
• Ability to multi-task in a fast-paced high-volume environment.
• Good understanding of Food Hygiene and Health & Safety regulations in the UK.

If you can demonstrate the following skills, that would be an advantage

• Pastry Experience.
• The ability to guide and motivate a team of chefs and kitchen team.
• A keen eye for detail to ensure the quality and presentation of dishes.
• The ability to adapt to changing circumstances and work under pressure.
• First aid at work.

Your hours of work

• Reporting to the Executive Chef , your hours of work will be 40 per week, 5 days over 7 on a rota basis, covering various shifts, from Breakfast to evenings, weekends and bank holidays.

Benefits

• 50% off from room and F&B outlets for friends and family
• Continuous training and development for all staff of all levels
• TFL monthly travel card for zone 1 -2 paid after successful completion of probation
• Staff meals provided on shift
• Discretionary service charge
• Laundry service all formal uniform
• Introduce a friend scheme
• Employee Assistance Programme
• Full-time employees are entitled to 28 days of annual leave per year, inclusive of public and bank holidays. This entitlement increases by one day every two holiday years, up to a maximum of 36 days, in recognition of long service. Holiday entitlement for part-time employees is calculated on a pro-rata basis.

You must have the right to live and work in the UK to be eligible for this role. Documented evidence of eligibility will be required from all candidates prior to commencing employment.

St. James is calling.... We look forward to receiving your application and getting to know you!