THE OPPORTUNITY

Are you looking for your next career leap and wanting to develop your culinary experience in a 4* far from the ordinary, chain free hotel kitchen? Due to internal promotion we have an exciting opportunity to join our established kitchen team in a dynamic fast paced environment. We have creative and varied menus that you will help the senior team to deliver for our ‘fun dining’ 4* fine dining restaurant along with banquets, buffets, lunches and afternoon teas. You will manage your section and maintain the high standards expected, but will have the opportunity to further your career to a more senior level. If this sounds like the challenge you need to further your culinary knowledge, skills and leadership we’d love to hear from you.

ABOUT US…

The Penventon Park Hotel in Redruth is a far cry from the monotony and blandness of a chain hotel. It has bags of personality and charm! We are a 4* hotel in the center of Cornwall, over 50 years in the making. Our staff are some of the friendliest you will ever meet, don’t believe us believe our trip advisor reviews. We are hospitality at its finest. We are a place where the genuine care and comfort of our guests is our highest mission where we provide the finest personal service and facilities and fulfil all of their needs and even their unexpressed wishes. The answer here is always yes even before the question has even been expressed, we always aim to go above and beyond. Please visit www.penventon.co.uk to view our hotel, and TripAdvisor to see our reviews.
You must have a minimum of at least 2 years experience in a dynamic, high quality, ‘real food’ production kitchen as a CDP or an experienced ready to take the next step up.
We are looking for someone who is reliable, with the competence to work alone and has the experience and people skills to work within a team.

· Prepare, cook and present, to standard, all menu items as required by the business
· Ensure that mis en place is completed in your section
· Adhere to our high standards of food hygiene
· Monitoring of kitchen wastage
· Following all COSHH, HACCP, Food Safety and all Health and Safety regulations at all times and reporting any incidents in line with procedures