Apply for this job Chef de Partie - The Tudor Pass Great Fosters Hotel, Great Fosters Hotel, Egham, Surrey, TW20 9UR Apply for this job Share Chef de Partie – The Tudor Pass £30,476.16 per annum monthly service charge payment Michelin Star Restaurant - 4 days per week opportunity 4 weeks holiday rising to 5 weeks with service 8 Bank holidays Free car parking Employee uniform In addition you will benefit from a range of company benefits including: Discounted hotel accommodation for yourself and your family at all hotels Discounted hair treatments at our two Utopia Spas Discount off all food & beverage at all hotels Discount of individual treatments booked in our two Utopia Spas Discount on retail products in our two Utopia Spas Refer a friend staff recruitment scheme In additional you will enjoy a range of other benefits when you celebrate your 1 yr, 3 yr and 5 yr anniversary including; your birthday off paid, complimentary overnight stays, complimentary lunch/afternoon tea and service related holiday The Place Following the successful opening of The Tudor Pass last October, at Great Fosters Hotel, in Egham we have a great opportunity for a Chef de Partie with Michelin Star experience. Alex Payne is our Executive Chef for The Tudor Pass, with experience from The Thames Table at Crockers, Henley, The Vineyard as well as experience working with the best chefs in the business including Gordon Ramsey and Heston Blumenthal. He has great passion for food and has regained the Michelin Star and 3 Rosettes in his first year in his new role. The Tudor Pass has 18 covers and its own dedicated team of 4 Chefs. Their entire focus is on creating memorable award-winning dishes, that amaze and delight our guests. You can see the Hotels website for a full list of facilities and sample existing menus. www.greatfosters.co.uk The Role You will be working as part of small team of 4 Chefs offering guests the very best standards of cuisine using fresh and top-quality ingredients, The restaurant is open to residents and non-residents so caterers for a wide range of discerning clients with many regular patrons. Service for guests covers lunch and dinner Wednesday to Saturday therefore the team has set days off each week. There are also set closure periods to allow for staff holidays. Main Duties; Under the direction of the Executive Chef preparing ingredients for preparation, cooking and service. Undergoing and reacting positively to guidance and training while preparing cooking and service menu items to the highest standards Working in an organised methodical way always ensuring consistency of work Ensuring preparation, cooking and service is done achieving the required standards while minimising wastage. Working in a safe and hygienic way meeting all hygiene and food safety requirements Interacting with guests to share your passion of food and ensure service adds to the guests delight. Ensuring work area is clean and tidy before departing. Requirements; 4 days per week, Wednesday to Saturday each week, lunch and dinner service. Quality fresh food experience in a quality Hotel/Restaurant Smart appearance, good communication skills as you will be out front with guests. Ability to take on board training, coaching and development to achieve excellence and develop your skills in a top-quality environment. finedining michelinstar thetudorpass 3rosettes Apply for this job Back to Search