The Role:

This is a full-time position working an average of 42.5 hours per week - 5 days over 7 to include weekends and public holidays.

Main Duties:

· Assist the Head/Sous Chef in the day to day operations of the kitchen.

· HACCP duties.

· Preparing/cooking food for breakfast service – hot and cold options.

· Preparing daily/weekly baked goods e.g. scones & brown bread.

· Providing a high level of customer service at all times.

Requirements:

· Must have 2/3 years experience in a similar role within the hotel industry or busy food business.

· Must be HACCP trained.

· Must be fluent in the English Language both written and spoken.

· Must be enthusiastic and a quick learner.

· Must be able to multi-task and be willing to help out where required in all areas of the kitchen.

· An ability to bake scones/bread is desirable but is not essential

· Must have a good knowledge of food and industry trends.

· Excellent communications skills.

· Excellent people skills.

· Must be able to work as part of a team and on own initiative.

· Must be available for early starts 5.00/5.30am.

Benefits:

· Staff Meals

· Staff Parking

· Pension Scheme

· Health Insurance Scheme (reduced rates)

· Employee Recognition Programme

· Employee Assistance Programme