Job Type:
Job Sector:
Catering, Hospitality
East Anglia
Salary Description:
First Contact Chefs
Job Ref:

This magnificent Suffolk Coastal Hotel & Resortis looking for a Chef de partie to join their dedicated Kitchen Team.
With stunning picturesque views of the Suffolk Coast, this Hotel offers modern accommodation with picturesque views and boasts a restaurant with beautiful views and a modern brassiere. The restaurant menu changes daily and customers canenjoy traditional and contemporary dishes using only locally sourced ingredients, ensuring for fresh and delicious meals
The hotel also has conference and banqueting facilities and uses the very best of fresh Suffolk produce to create mouth watering dishes.
The duties of this position will include:
- Working effectively as part of the kitchen brigade
- Working on all sections of the kitchen as required
- Monitoring stock
- Working to a high standard at all times
- Supporting daily operations
Applicants must be willing to learn and develop their skills in a new environment. Chefs must have the confidence and skill to run their own shift, and achieve smooth running of the breakfast operation. You must be able to demonstrate a real passion for food and take pride in your work.Candidates for this position must have previous experience as a breakfast chef in a similar operation and standard.
Benefits of this position include:
- Great career development opportunity
- Paid holiday allowance
- Live in accomodation
To apply for this Chef de Partie opportunity, then please send us your most recent up to date CV to
All Applicants must...........................
In line with the requirements of the Asylum & Immigration Act 1996, all applicants must be eligible to live and work in the UK. Documented evidence of the eligibility will be required from candidates as part of the recruitment process.
PLEASE NOTE: If we havent contacted you within 72 hours of your application, then on thisoccasion you will have been unsuccessful.

Contact Details:
First Contact Chefs
Tel: 0114 245 8696
Contact: Murray Chapman

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