We are excited to offer the opportunity for an experienced and passionate ‘Breakfast Chef’ to come on board and join the highly motivated kitchen team at The Nare Hotel. Your areas of responsibility are, but not limited to:

• Display and demonstrate your qualities with enthusiasm and in a calm manner
• Manage the section you are working on safely and professionally
• Ensure that all our produce is safe and handled in accordance with our food safety policy
• Ensure that the daily diary is completed
• Understand all elements of our food safety policy
• Ensure that our environment is safe to work in and report all equipment breakdown and defects
• Have a competent understanding of cooking fresh produce and accurately prepare and deliver food as it is meant to be served in a timely manner
• Assist Chef with the ordering of specific provisions for your area
• You will also have the opportunity to have some input on our menu

We are excited to offer the opportunity for an experienced and passionate ‘Breakfast Chef’ to come on board and join the highly motivated kitchen team at The Nare Hotel. Your areas of responsibility are, but not limited to:

• Display and demonstrate your qualities with enthusiasm and in a calm manner
• Manage the section you are working on safely and professionally
• Ensure that all our produce is safe and handled in accordance with our food safety policy
• Ensure that the daily diary is completed
• Understand all elements of our food safety policy
• Ensure that our environment is safe to work in and report all equipment breakdown and defects
• Have a competent understanding of cooking fresh produce and accurately prepare and deliver food as it is meant to be served in a timely manner
• Assist Chef with the ordering of specific provisions for your area
• You will also have the opportunity to have some input on our menus

Our traditional dining room has a 1 AA rosette and serves breakfast, afternoon tea and dinner. The food here is silver served and is a firm favourite with our residents. Evenings usually comprise of a more intense service for around 70 – 85 guests per night.
The Quarterdeck has been recently awarded 2 AA Rosettes. Lunch can be busy with cuisine best described as Bistro/Brasserie. Dinner is a finer affair with a seasonal limited a la carte restaurant where the chefs may show their talent and flair using modern methods of cuisine and presentation. A very seasonal restaurant where you earn your stripes in the Summer, and Winter is a time for development and planning.