Would you like to work for a company that offers:
* £250, up to £1000 cash incentives when referring a friend to join our team - T&C’s apply
* Long service recognition cash bonus and free overnight hotel stays for services from 2 years and up
Rewards for your hard work include:
* Meals provided during shifts
* Sales incentives and initiative rewards
* Discounted or free use of leisure facilities – “Hotel specific”
* Free car parking – “Hotel specific”
* Stay in our hotels at discounted prices or free stays as rewards and recognition
* Opportunities for personal development within the Hotel Group Brand Portfolio
* Fully funded apprenticeships – T&C’s apply
* Annual holidays including bank holidays, with options to purchase additional days
* Pension enrolment
Does this sound like you?
* Passionate and eager to learn
* Positive attitude and guest-focused mindset
* Friendly, caring, and team-oriented
* Ambitious and hardworking
* High standards of excellence
* Good organizational and time management skills
* Resilient, creative, able to multitask and work under pressure
* Good command of English for effective communication with the kitchen team
* Availability to work mornings, afternoons/evenings, and weekends
* Passion for food and delivering exceptional customer experiences
Are you the right fit for the Chef de Partie role? Do you have the skills and experience required? Then what’s stopping you?
Klarent Hospitality is recruiting for a Chef de Partie.
We provide excellent growth and development opportunities within the Klarent Hospitality Group Brand Portfolio. We pride ourselves on rewarding and recognizing our staff for their dedication, commitment, and long service.
Klarent Hospitality operates branded hotels across the UK and Ireland. We focus on nurturing talent and making smart investments to drive performance and growth.
The Role:
* Contribute to food production in line with instructions from the Sous Chef and/or Head Chef
* Be aware of the day’s reservations and outside events affecting business
* Familiarize yourself with the menu and daily specials
* Prepare dishes promptly and to standard
* Maintain high standards of food presentation
* Manage portion control and minimize wastage
* Follow food hygiene practices from storage to service
* Ensure HACCP compliance
* Adhere to health and safety guidelines
* Be energy and cost conscious to deliver savings
* Maintain kitchen equipment and report issues
* Follow company control procedures and assist in training junior kitchen staff
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