COMPANY OVERVIEW

Nuthurst Grange Country House Hotel & Restaurant is a privately owned establishment nestled in the stunning Warwickshire countryside. We pride ourselves on offering exceptional accommodation, exquisite dining experiences, and first-class event facilities, making us the ideal destination for both leisure and business.

SKILLS & EXPERIENCE REQUIRED

• Proven experience in a similar Chef de Partie or Senior Chef de Partie role within a professional kitchen.
• Solid knowledge of food preparation techniques, including grilling, baking, roasting, and sauce-making.
• Ability to work effectively under pressure in a high-paced environment.
• Strong time management and organisational skills.
• A flexible and proactive approach to work and shift patterns.
• Confident in following and adapting to new recipes or procedures.
• Committed to working as part of a team and maintaining a positive kitchen culture.
• Excellent problem-solving abilities and attention to detail.

QUALIFICATIONS

• City & Guilds 706/1 and 706/2 or NVQ Level 2/3 in Professional Cookery (or equivalent).
• Food Hygiene Certificate (Level 2 or above preferred).
• Additional training in allergens or HACCP (desirable).
  Candidates must fulfil the required criteria and qualifications in order to be considered for this opportunity.
  Job Type: Full-time
  Pay: £25,000.00-£29,000.00 per year

Additional pay:

• Tips

Benefits:

• Company pension
• Discounted or free food
• Sick pay

Schedule:

• Day shift

Work Location: In perso

• Take ownership of your designated kitchen section, ensuring it is fully prepared and operational before each service.
• Prepare, cook, and present dishes to the required standards with consistency and flair.
• Assist with food preparation tasks such as marinating, portioning, cutting, and pre-cooking items.
• Ensure your workstation is clean, organised, and fully stocked throughout service.
• Maintain a high standard of cleanliness by sanitising work surfaces and equipment regularly.
• Store unused food appropriately and ensure proper labelling and rotation.
• Plate dishes with attention to detail and creativity to maximise customer satisfaction.
• Strictly adhere to food safety regulations, allergen protocols, and health and safety standards.
• Support junior kitchen team members by providing guidance, training, and feedback.