Chef de Partie

Accountable to the Head/Sous Chef you will experience all sections of the kitchen including preparing staff and children's food.  The role involves all aspects of assisting in the running of a busy kitchen. This role offers plenty of opportunity to learn and progress your career from one season to the next, as well as having plenty of time to take advantage of the fantastic resort benefits including watersports and activities.

The kitchen brigade in our Hotel San Lucianu, Corsica consists of 13 chefs, plus a team of kitchen porters. In Ocean Club, Portugal the brigade consists of 5 chefs plus kitchen porters, in Summer Alps resorts the brigade consists of 3 Chefs plus a team of kitchen porters, all providing a TDH menu and buffets.

You will provide guests with a full buffet breakfast, buffet style lunch (Corsica only) and 3 course evening meal. In addition you will be catering for children and staff meals during the day.

Requirements

You will ideally be professionally qualified, with experience within an A La Carte environment. Please note the Basic Food Hygeine Certificate is essential.

Please note: We require all chefs to take their own knives, these are not supplied by Mark Warner.

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