Borrowdale Gates Hotel is seeking a skilled and passionate Chef de Partie (CDP) to join our dedicated kitchen team. Our 2 Rosette restaurant offers an exquisite dining experience, and we are looking for a talented individual to contribute to our high culinary standards.

Responsibilities:

• Prepare and cook high-quality dishes in line with our 2 Rosette standards.
• Ensure all dishes are prepared to the highest quality and presentation standards.
• Assist the Head Chef and Sous Chef in developing new dishes and menus.
• Contribute creative ideas to maintain and enhance the restaurant’s reputation.
• Maintain the highest level of hygiene and cleanliness in the kitchen.
• Monitor portion control and waste to ensure efficiency and profitability.
• Adhere to all health and safety regulations, including food safety and kitchen cleanliness.
• Ensure all equipment is used safely and maintained in good working order.

Qualifications:

• Previous experience as a Chef de Partie in a similar high-quality restaurant or hotel.
• Strong knowledge of culinary techniques and best practices.
• Passion for creating exceptional dishes with a focus on presentation and flavour.
• Ability to work efficiently under pressure and in a fast-paced environment.
• Excellent communication and teamwork skills.

If you are a dedicated and talented Chef de Partie looking to join a dynamic team and contribute to an outstanding dining experience, we would love to hear from you.
Job Type: Full-time
Pay: £29,000.00-£30,000.00 per year

Additional pay:

• Tips

Benefits:

• Company pension
• Discounted or free food
• Employee discount
• Free parking
• On-site parking

Work Location: In perso

• Prepare and cook high-quality dishes in line with our 2 Rosette standards.
• Ensure all dishes are prepared to the highest quality and presentation standards.
• Assist the Head Chef and Sous Chef in developing new dishes and menus.
• Contribute creative ideas to maintain and enhance the restaurant’s reputation.
• Maintain the highest level of hygiene and cleanliness in the kitchen.
• Monitor portion control and waste to ensure efficiency and profitability.
• Adhere to all health and safety regulations, including food safety and kitchen cleanliness.
• Ensure all equipment is used safely and maintained in good working order