Chef de Partie, Ednam House Hotel, Borders

The Robert Parker Hotel Collection is a small, family-owned group of 2 hotels spread across Scotland and the north of England. Ednam House, “the pride of Kelso” is our stunning 3*, 33-bedroom hotel on the banks of the Tweed.

Accommodation could be available

Benefits include:

· Complimentary afternoon tea for two – and every year of service

· Complimentary lunch or dinner for two – and every year of service

· One-night complimentary B&B – and every year of service (staying in a Robert Parker Collection Hotel)

· 50% discount on food and beverage purchases

· 20% discount on published spa treatments and products

· Staff discount card on B&B and DBB stays

· 28 days’ holiday pro rata with an additional holiday for long service (2 plus years)

We aim to provide a unique experience by demonstrating a passion for quality service in luxurious surroundings.

Our mission statement is supported by core values which will guide us in our decision-making process and our understanding of the business.

Main Purpose of Job

The Chef de Partie will contribute to the very highest standards of kitchen hygiene, food prep and presentation, therefore you must be able to demonstrate your passion for food and exceed guest and colleague expectations. The Chef de Partie will be able to work unsupervised using your initiative as well as working effectively as part of the overall team. You will rotate around each section and between each of the hotel kitchens. Your proven people skills will help you encourage and motivate less experienced team members, and your creative skills will assist the senior team in planning exciting and new menus.

Key Accountabilities

1. A safe, secure and hygienic environment for customers, staff and visitors to be maintained

2. All equipment is to be operated in line with trained Instructions

or/used3. Personal protective equipment to be w in line with company guidelines

4. Opportunities to be taken to promote products to our customers at every opportunity

Job Specific Accountabilities

1. Responsible for leadership on a particular section showing diligent food hygiene and stock control.

2. Shows a good understanding of cooking techniques.

3. Supporting senior chefs in menu planning and dish development.

4. Set achievable tasks for junior members of the team which are measurable.

5. To lead by example and set high standards for the team.

Relevant Experience

Food Hygiene Level 2

People at our heart

Our people are our greatest asset, and we believe in a culture where team members are treated fairly and with respect at all times, working together as a team. We treat our team members exactly as we want them to treat our guests. This culture reinforces our approach to hospitality, which is one of warmth, respect and informality and is executed with high professionalism.

Please apply to Kevan Potter, Manager with your up to date CV and reference details

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