IN A NUTSHELL

We are actively seeking a Chef de Partie. This is an exciting opportunity to join the team at Ansty Hall Hotel.
Your main focus will be to assist the Sous Chef in the preparation and service of food, ensuring that the highest standards are maintained at all times.
If this is the kind of opportunity you are looking for - keep reading and apply now!
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

• 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.
• 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.
• We need extra milers. So if you think the job description is all you have to do, then we’re not for you.
• 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
And now for the good stuff

Hospitality is all about looking after people and we are committed to our people. We work hard to ensure you can enjoy your job and are well rewarded. As well as excellent training, development and progression opportunities, other benefits include:

• Competitive salary, benefits and we pay above the Real Living Wage.
• 29 days holiday (increasing with length of service)
• We operate a discretionary service charge system.
• 50% Discount on food and beverage across all Exclusive properties
• Really big discounts of room nights across all Exclusive properties
• EAP provided by Hospitality Action
• Hospitality Essentials discount platform — giving you access to 1,000+ shopping discounts, cashback deals, and online exercise, wellbeing & finance guides
• Meals on duty provided for free
• Recognition and rewards scheme
• Access to our learning platform including great training and development programs.
• B Corp accredited and commitment to improving our People, Product and Planet.
• Free downloads to newspapers, magazines and books
• Cycle to work scheme

• To assist the kitchen team in the smooth, safe and efficient running of the kitchen operation.
• 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
• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.
• To ensure the quality of food is of the exceptional standard expected when dining at the hotel
  The Ideal Candidate