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Pastry chef de partie

St Andrews (Fife)
Platinum Recruitment Consultancy
Chef de partie pastry
Posted: 21 September
Offer description

Role: Pastry Chef de Partie
Location: St Andrews

Salary / Rate of pay: £30,000

Platinum Recruitment is working in partnership with a luxury 5 Star hotel in St Andrews and we have a fantastic opportunity for a Pastry Chef de Partie to join their team.

What's in it for you?

Along with incredible career progression opportunities within this worldwide group you will also qualify for the following benefits;

* Uniform provided & laundry service is available
* Free meals on duty within the staff restaurant
* Complimentary use of leisure facilities
* 50% F&B discount + Friends & Family discounts including hotel rooms
* Up to 50% discount on Spa treatments
* Employee of the month/year awards
* Long service awards
* 29 days annual leave per year

Package

* £30,000 + Live in
* Tips shared & paid monthly


Why choose our Client?

Our client is passionate about the development of their team and is world renowned for excellence, this combination gives you a fantastic platform to progress within your career as a Pastry Chef.

What's involved?

Working as a Pastry Chef de Partie within this 5 Star hotel in St Andrews you will gain the opportunity to work in a dedicated pastry kitchen.

A Pastry Chef de Partie within this kitchen will be actively promoted to share ideas and opinions among the senior team with the view to achieving the best possible standards as a kitchen brigade.


Sound like the role for you? Then we would love to hear from you!

Click Apply Now and one of the team will in touch to discuss this Pastry Chef de Partie role in St Andrews.

Don't forget to speak to your consultant about our "Recommend a Friend" referral scheme and find out how you could earn up to £250 per recommendation.


Consultant: Jo Beck

Job Number: 932480 / INDCHEFS

Job Role: Pastry Chef de Partie

Location: St Andrews

Platinum Recruitment is acting as an Employment Agency in relation to this vacancy.

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