Demi Chef de Partie β€” Creative, High-Volume Kitchen in Coventry

Demi Chef de Partie β€” Creative, High-Volume Kitchen in Coventry

Coventry Full-Time 24750 - 30250 Β£ / year (est.) No working from home possible
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At a Glance

  • Tasks: Create delicious dishes and lead a vibrant kitchen team.
  • Company: Join the dynamic Windmill Village Hotel, part of NCC Hotel Group.
  • Benefits: Enjoy competitive pay, staff meals, and opportunities for growth.
  • Other info: Fast-paced environment with a focus on innovation and teamwork.
  • Why this job: Be part of a creative kitchen and showcase your culinary skills.
  • Qualifications: Passion for food, attention to detail, and experience in a busy kitchen.

The predicted salary is between 24750 - 30250 Β£ per year.

Windmill Village Hotel, Golf Club & Spa, part of the NCC Hotel Group, is seeking a Demi Chef de Partie to join our ambitious kitchen team.

You will be responsible for running a smooth service, producing high-quality dishes from fresh ingredients, and guiding junior team members.

You should have passion for food innovation, strong attention to detail, and the ability to thrive in a busy, high-pressure environment while maintaining high standards.

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Demi Chef de Partie β€” Creative, High-Volume Kitchen in Coventry employer: The Best Western Plus Windmill Village Hotel, Golf Club & Spa

At Windmill Village Hotel, Golf Club & Spa, we pride ourselves on being an exceptional employer that values our staff's contributions and well-being. As a Room Attendant, you will enjoy a supportive work culture with opportunities for personal growth, competitive benefits including free gym membership and discounted stays, all within a vibrant and picturesque setting. Join us to be part of a dedicated team that ensures our guests experience the highest standards of hospitality.

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Contact Details:

The Best Western Plus Windmill Village Hotel, Golf Club & Spa Recruitment Team

We think you need these skills to ace Demi Chef de Partie β€” Creative, High-Volume Kitchen in Coventry

Food Innovation
Attention to Detail
High-Pressure Environment Management
Quality Control
Team Leadership
Time Management
Culinary Skills