We are working with the Culinary Team at a Luxury resort ahead of a business Christmas period and 2025 growth phase.
The position is focused around the service of their flagship restaurant. Chef de partie (or more senior) competent on mise-en-place and management of a section under the direction of the Head Chef and Sous.
The food is produced fresh and working towards a fine dining, AA/ 'redbook' standard. The successful candidate could expect temp-perm contract offerings given their fit and commitment to the larger expectations of the property.
Expected:
2 years minimum experience at CDP or Sous.
Willingness to grow and develop culinary organizational skills.
Proficiency in the English language.
Food Hygiene and Allergen training up to date with the FSA current guidelines.
Preferred:
Experience at Rosette or Michelin Standard kitchens.
NVQ level 2 Diploma training in the culinary field (or higher)
Why us?
With decades of experience in the hospitality field Evolve Hospitality is best placed to support your next move. We work with culinary teams across the UK: F1, Premier League football, Premiership Rugby, Horse Racing, High end contract catering and the rest.
not suited for this role? check one of our others or contact myself to see what else might be on offer.
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