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
Benefits when you join us include:
* Meals provided during shifts
* Sales incentives and rewards for initiative
* Discounted or free use of leisure facilities (hotel specific)
* Free parking at the hotel
* Discounted stays in our hotels 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 holiday entitlements including bank holidays, with options to purchase extra holiday
* Pension enrollment
Are you the right fit?
* Passionate and eager to learn
* Positive attitude and guest-focused
* Friendly, caring, and team-oriented
* Ambitious and hardworking
* High standards and good organizational skills
* Resilient, creative, able to multitask, and work under pressure
* Good command of English for communication with kitchen team
* Able to work mornings, afternoons/evenings, and weekends
* Passionate about food and delivering exceptional customer experiences
* Interested in the Chef de Partie role and possess the necessary skills and experience
Klarent Hospitality is recruiting a Chef de Partie
We provide excellent growth and development opportunities, reward and recognize our staff for their dedication and long service.
Klarent Hospitality operates branded hotels across the UK and Ireland, focusing on talent development and strategic investment for growth.
The Role:
1. Contribute to food production according to instructions from the Sous Chef or Head Chef
2. Be aware of the day’s reservations and outside events impacting business
3. Familiarize with the menu and daily specials
4. Ensure timely and high-standard dish preparation
5. Maintain proper portion control and minimize wastage
6. Observe food hygiene standards from storage to service
7. Ensure HACCP compliance across all food outlets
8. Follow health and safety guidelines and report issues
9. Manage energy and costs effectively
10. Maintain kitchen equipment and report maintenance needs
11. Assist in training junior kitchen staff and supervise as needed
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