Job Details
The Company and the Role:
Amazing Senior Chef de Partie position in a New Forest based rosette standard kitchen team, offering exciting once in a life-time local and international permanent career development opportunity.
Working locally in a fabulous five-star venue under the guidance and tutorledge of award wining and renown Chefs, who are enthusiastic about modern British and Italian food.
Dedicated menu, ethos and brand values to grow and source local high-quality fresh produce, providing new ideas and twists to an ever-changing menu.
Senior Chef de Partie will work hands-on throughout all areas of the kitchen, learning new skills and techniques from a recognised and established support structure and team network, to help you develop your long-term career progression and aspirations.
Interested working abroad and internationally as a high-end Chef, dazzling guests and diners with your menu knowledge, food creation, execution and pairing skills, all of this is offered to the right passionate and self-motivate individuals, who can deliver high standards of service.
Key Features of the Role:
Senior Chef de Partie based at the venue in the New Forest will work 3.5 days per week on a full time basis, to give you a better work life balance, with your work schedule provided up to 3 months in advance, so you can plan your free time with more notice.
Working in a rosette awarded kitchen team, learning from outstanding and well-known Chefs in the business from across the South Coast, who`s goal it is not just prepare you for the standards of cooking expected in the very busy kitchen and restaurant, but also to develop your Chef career, progressing you through the brigade ranks.
Creative Italian and British menu which will be subject to change, due to seasonality and availability of menu items grown on site, or sourced from award winning producers and suppliers, covering breakfast, lunchtime and dinner service in a very busy restaurant.
Once in a lifetime opportunity to cook for fine dining guests onboard summer charter cruises around the world. Alternatively, if you are a fan of colder climates you have the chance to work in award winning ski resort restaurants, enjoying the skiing or snowboarding benefits.
With additional expansion planned for the group next year, you will be the trusted and brand orientated professional Chefs, that the company look to promote up the brigade structure, with both Sous Chef and Head Chef opportunities available between now and next year.
Knowledge and Skills Required:
To be successful in this role you will need to be an accomplished Chef de Partie, existing Senior Chef de Partie or even a Junior Sous Chef with relevant fresh food kitchen experience, having a rosette or Michelin background is not essential.
Passionate and self-motivated individual who can work with fresh food menu items, is carrying out food preparation, getting hands-on and who can cope with change.
Worked to and adheres to high standards of food preparation and cooking, with the focus on creating the perfect culinary experience in every plate for every guest, we are not looking for someone who cuts corners, but we are looking for creativity, adaptability and aptitude.
Working in a busy kitchen team environment is essential, being able to jump on and help others, or to ask for help when its needed.
Character to want to learn and develop new cooking techniques, skills and who can be trusted to always be respectful and professional, reliable, dedicated and emotionally robust is an absolute essential, as the entire team needs to be able to work together to get through some extremely busy service requirements.
In return for your hard work you can expect something a bit different and amazingly rewarding.
What`s on Offer?
A basic salary of £24K - £26K per annum based on trial assessment interview plus Tronc worth around £2500 per annum. No live-in option is available at the moment.
Working 3.5 days per week as a Senior Chef de Partie on a full-time permanent basis.
International travel on summer charter cruises around the world, plus the opportunity to work during the ski season at fine dining venues, enjoying the benefits and opportunities available at both, with the genuine confidence that there is employment waiting for you on your return.
Genuine personal and tailored career development within the group in any direction you may want to take, which is available in the catering and hospitality sector, FOH and BOH, including training on bee keeping, helicopter landing skills and everything in-between.
Craft training for the Italian menu, learning how to make all menu items from scratch.
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,
This job is no longer available for new applications.
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