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Philema Hospitality Management Enterprise
Location:
Cornwall, United Kingdom
Job Category:
Other
EU work permit required:
Yes
Job Reference:
1bb42327b2c4
Job Views:
8
Posted:
31.07.2025
Expiry Date:
14.09.2025
Job Description:
Welcome to the Budock Vean Hotel, Cornwall’s hidden gem nestled on the banks of the Helford River. Renowned for its timeless elegance, exceptional hospitality, and stunning natural surroundings, our hotel offers a unique opportunity to be part of a dedicated team in a truly inspiring location.
At Budock Vean, we pride ourselves on creating unforgettable experiences for our guests, whether they’re exploring our 65-acre grounds, enjoying award-winning cuisine, or relaxing in our luxury spa. Our team is at the heart of what we do, and we believe in nurturing talent, fostering collaboration, and celebrating success.
If you’re passionate about delivering exceptional service and looking for a career in hospitality, there’s no better place to grow than Budock Vean Hotel. Join us and become part of a team that values creativity, excellence, and the natural beauty of Cornwall.
Explore our opportunities and discover how you can make a difference with us!
Employee Benefits
• Tronc / Service charge (Food & Beverage Departments only)
• Complimentary off peak spa membership
• 20% discount on Spa treatments
• 25% discount on food & beverage throughout the hotels and restaurants
• 50% discount on bed & breakfast stays throughout the hotels
• Friends & Family rates across the group
• Access to 360 Wellbeing - https://www.360-wellbeing.co.uk/
• Access to Wagestream - https://wagestream.com/en/
• Length of Service rewards
Role & Responsibilities:
To have total accountability for the day-to-day running of the kitchen service in the absence of the head chef.
* Monitor and maintain consistent food standards and quality across all areas and during all stages of production.
* Lead and inspire team to ensure the kitchen runs smoothly at all times
* Help develop the junior chefs.
* Supervise service ensuring presentation of food is compliant with restaurant standards.
* Assist the Head Chef in menu compilation and helping to make sure all menus are costed accurately.
* Compliance with food labelling and temperature controls.
* Purchase all food and food related products using company nominated suppliers to achieve food budgeted cost controls
* Ensuring minimum wastage within the kitchen.
* Maintaining all equipment within the catering operation through due care and diligence.
* Ensuring engineer call outs for all repairs on catering equipment are effectively managed ensuring the best life of all kitchen equipment.
* Assist the head chef complete 6 monthly appraisals to ensure continued staff development.
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