Summary

The Tontine Hotel now has a flexible opportunity for a Breakfast Chef to join our team.  This position would suit someone with experience to a Commis Chef or Chef de Partie level looking to take responsibility for a whole breakfast into lunch service.  As part of a small team of chefs you will report to the Head Chef or Sous Chef in their absence.

The Breakfast Chef will be responsible for the running of breakfast, ensuring that all customers receive a consistent breakfast on a daily basis.

You will prepare and deliver a high quality breakfast service to a maximum of 70 covers, providing a high standard of fresh food in a busy hotel.  You will also be able to undertake a varied list of food preparation for the kitchen daily, support the lunchtime operation where required and oversee the checking of all early morning deliveries.

The right attitude and skills will make a big difference to our overall food offering, helping us to continuously improve our reputation.

Our philosophy is always to use fresh, locally sourced ingredients with the key aim of delivering an outstanding dining experience for all our guests.  This is an outstanding opportunity to develop your skills in a truly unique environment.

Pay & Reward

Fixed Hours: From 32-40 hours per week over 4-5 days (to suit candidate)

Contract: Permanent

Pay: From £12.70 per hour

We will also reward you with:

• Company Pension
• Company funded medical cash plan, including discounted shopping
• Free leisure club access
• Employee discounts on F&B and accommodation throughout group

Main Responsibilities:

• Work and co-operate with Senior Chefs to ensure that any foods being served to our customers meets the laid down standards
• To prepare for breakfast service daily to ensure efficient running of the kitchen
• To prepare for and assist with lunch service
• To contribute as requested and learn about menu compilation in line with the policies and standards of the Hotel
• To operate and participate in the efficient smooth running of the Kitchen
• To monitor portion control.
• Receive and check fresh food and dry store orders.
• Efficient stock rotation.
• Be environmentally aware and dispose of waste according to hotel standards.
• Comply with hotel security, fire regulations, health and safety, and food safety legislation.
• Ensure adherence to quality expectations and standards.
• Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other colleagues.

Essential Criteria:

• Proven experience in food preparation and cooking within a professional kitchen environment
• Strong culinary skills with a focus on food safety and hygiene
• Ability to work well under pressure & prioritize duties
• Excellent communication and interpersonal skills for a collaborative work environment
• Commitment to high standards with great attention to detail

Reporting Lines:

• Reporting directly to the Sous Chef and Head Chef.

To Apply:

Please send your CV and covering letter to jenna.whitson@prestige-hm.com