Posted on April 24, 2019 | Start date April 25, 2019
| Salary: | £22,000 per annum paid monthly with tips |
| Duration: | Permanent |
| Hours: | 45 hours per week |
| Days: | 5 days from 7 mixed shifts |
| Holidays: | Statutory (28 days p/a) |
| Bedrooms: | Fingal - 23 bedrooms |
| Covers: | Lunch: Fingal Hotel - Afternoon tea to 40; Dinner: Britannia coorparte dining to 96 and Fingal Hotel to 40; Breakfast: Fingal Hotel to 40 |
| Food type: | High end corporate dining and Fingal 5 star hotel breakfast, afternoon teas and evening suppers |
| Full-time chefs: | 15 - 16 chefs plus kitchen porters |
| Accommodation: | Live out |
| Job description: | We are looking for a Chef de partie to join our kitchen team on board the The Royal Yacht Britannia. We are looking for someone with a great work ethic, enthusiasm and a passion for cooking. On board the Britannia we create and serve high end corporate dining using classical and modern techniques. New to 2019 is Fingal our luxury 5 star floating hotel. www.fingal.co.uk This is a great opportunity for a chef to join our growing and developing brigade. We can offer great working conditions, good work life balance, an environment ideal for for learning and developing skills, as a company we look after our staff members with various benefits available. This position is available now for the right candidate. |
| How to apply: | Please apply to Mark Alston Executive Chef, with a copy of your up to date CV and reference details |
| Work for partners: | No |
| Contact details: | mark.alston@tryb.co.uk | www.royalyachtbritannia.co.uk |
| Apply online: | Submit your CV now |
