IN A NUTSHELL

We are actively seeking a Chef de Partie at The Latymer Restaurant.
Latymer - Pennyhill Park’s fine dining restaurant offering bold flavours in dishes using locally sourced ingredients inspired by the seasons. Awarded a Michelin star and 5 AA Rosettes, Latymer is the fine dining restaurant in Surrey. Eat your way through our famous Discovery tasting menu, skillfully crafted by Head Chef Steve Smith and his team.
Head Chef Steve Smith is widely regarded as one of the most inventive and gifted chefs of his generation. Renowned for his modern British cooking, founded on using the finest seasonal ingredients available. Steve has held a Michelin star for the last twenty years, also earning Five AA Rosettes, 8/10in the Waitrose Good Food Guide and winning a Catey Award for Chef of the Year in 2014. INDMP
Main Responsibilities

ARE WE RIGHT FOR YOU?

We expect a lot but we’ll give a lot to get the right people. There are 4 main things we look for
1. We want people with bags of character. We don’t want you to hide your personality when you’re at work, we want you to feel comfortable, to be who you are.
2. We want people people. You’ve got to like being around others, smiling and chatting because you like people, not because someone told you to smile and chat.
3. We need extra milers. So if you think the job description is all you have to do, then we’re not for you.
4. You have to put your heart into it. When you tell a guest you’re happy to help, you have to mean it.
Package Description

• Assisting the brigade in the smooth, safe and efficient running of the kitchen operation.
• Responsible for the day to day running of any given section
• Demonstrating a committed approach to the development of creative menus and service in the kitchen.
• Ensuring the quality of food is of the exceptional standard expected when dining at the hotel
• Continually striving towards achievement and improvement
• Ensuring the Sous Chef is kept aware of any relevant feedback from either the hotel guests or team.
• Assisting on other sections or help with other duties when required.
• Training and delegation of tasks to the Commis Chef and Demi CDP.
• Ordering on a daily basis, whilst keeping in mind stock usage, menu planning and business levels
• The cleanliness, stock control, organisation and standards of the sectio