JOIN US At RBH we believe our people are our biggest assets and understand the value in putting them first. Our approach to diversity in the workplace, health & wellbeing, sustainability and individuality sets us apart from our competitors and is one of the reasons we are rated Top 30 Best Places to Work in Hospitality! We are passionate about the industry and always on the lookout for new talent to join us on our journey OUR HOTEL The Milner York is a stylish and welcoming hotel in the heart of York, known for its warm hospitality, dedicated team, and unforgettable guest experiences. As part of a vibrant and passionate group, we pride ourselves on creating a workplace where everyone can grow, belong, and be proud to deliver the best-loved stay in the city. OUR BENEFITS You will have access to a benefits package we believe truly works for our people Discounted hotel room rates for you and your friends & family An additional day's holiday for your birthday Enhanced Maternity, adoption & shared parental leave Course Sponsorship 30% F&B discount at RBH hotels Refer a Friend scheme (earn £250 for each referral up to 5 referrals) Flexible working arrangements Wagestream - choose how and when you get paid Life Insurance Employee Assistance Programme Social and wellness events and activities all year round Free meals on duty saving you over £1000 per year And much much more! A DAY IN THE LIFE OF A DEMI CHEF DE PARTIE AT OUR HOTEL A Demi Chef de Partie is a junior chef who assists the Chef de Partie in managing a specific section of the kitchen, ensuring high standards of food preparation and presentation. The Demi Chef de Partie is a crucial position in a professional kitchen, often seen as a stepping stone for chefs aspiring to advance their careers. This role involves supporting the Chef de Partie (station chef) in various culinary tasks and ensuring that the kitchen operates smoothly. Assisting in Food Preparation: The Demi Chef de Partie helps in preparing ingredients, cooking components of dishes, and assembling plates according to the restaurant’s recipes and specifications. Overseeing a Kitchen Section: They are responsible for a designated section of the kitchen, such as sauces, vegetables, or desserts, ensuring that all tasks are completed efficiently and that food items are ready for service. Maintaining Quality Standards: The Demi Chef de Partie assists in quality control measures, including taste testing and visual inspection of dishes, to maintain consistency and excellence in culinary output. Training and Supervising Junior Staff: They may also be involved in training and guiding junior kitchen staff, such as Commis Chefs, ensuring that all team members adhere to the kitchen's standards and pra c tices. Ensuring Cleanliness and Safety: Maintaining cleanliness and organization in the kitchen is essential, including workstations and storage areas, to facilitate efficient food preparation and service. WHAT WE NEED FROM YOU Culinary Skills: A strong foundation in cooking techniques and food preparation is essential. Time Management: The ability to manage time effectively to ensure all tasks are completed promptly. Communication: Good communication skills are necessary for coordinating with team members and other chefs. Ability to Work Under Pressure: The kitchen environment can be fast-paced, requiring the ability to perform well under stress. Creativity: A creative approach to cooking can help in menu development and problem-solving in the kitchen. EQUAL OPPORTUNITIES RBH Hospitality Management is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. If at any point throughout our process you require reasonable adjustments, please contact .