THE PERSON

You’ll demonstrate strong culinary and leadership abilities, be a team player and have a commitment to maintaining a smooth and efficient kitchen operation.
As part of the team, you should live and breathe our people values; being guest focused, people centric and unleashing your potential. Our values are not just words on paper; they are the heart and soul of our business, where you’ll experience the true essence of working for the Tudor Hotels Collection. It’s because of you that our customers & guests will walk away with stories and memories to last a lifetime.

REQUIRED SKILLS & EXPERIENCE

• Proven experience as a Demi Chef de Partie, or in a similar role
• Culinary degree or relevant certification is a plus
• Strong culinary skills and a passion for food
• Ability to work efficiently in a high-pressure environment
• Excellent time management and organisational skills is essential
• Attention to detail and creativity in crafting new pastry creation
• Knowledge of food safety and sanitation regulations
• Ability to work in a fast-paced environment and meet deadlines

The Benefits

• 28 Days holiday
• Extra days holiday for your birthday
• Free meals on shift
• Free Gym access on-site
• Employee Assistance Programme
• Exclusive Employee discounts on accommodation, attractions & dining across the THC Group.

THE ROLE

As a Chef de Partie, you will be a creative and detail-oriented culinary professional with a passion for delivering high-quality dishes. You will be responsible for ensuring the preparation, cooking, and presentation of dishes to meet our standards of excellence.

RESPONSIBILITIES INCLUDE

• Collaborate with the Exec Head Chef & Sous Chef’s to develop and refine menu items and suggest improvements to existing offerings
• Create visually appealing dishes and desserts that leave a lasting impression on customers
• Execute and oversee the preparation of dishes within your designated section to meet the restaurant’s high-quality standards
• Ensure that all food items are prepared and presented according to the Exec chef’s specifications
• Contribute to special events, catering, and menu planning as needed
• Coordinate with other team members to ensure a seamless workflow during busy periods
• Provide guidance and support to junior kitchen staff working in your section
• Stay informed about culinary trends, techniques, and new ingredients
• Adhere to food safety and sanitation guidelines, ensuring the pastry kitchen complies with all health and safety regulations