As Chef de Partie you would assist the head chef and sous chef with the day to day running of the kitchen. You would be responsible for running one section of the kitchen. Responsibilities would include stock rotation, ordering, maintaining hygiene records, ensuring your section of the kitchen is kept clean and well maintained.

Essential Criteria

• 2 Years’ experience in a similar role
• Good interpersonal and communication skills
• Ability to manage one section of the kitchen and oversee other junior members of staff
• Maintain portion control & waste management

Desirable

• A Level 2 or 3 qualification in Professional Culinary Arts

We are looking for an experienced & highly motivated individual with great organisational skills. This important role as one of the management team will be to liaise with HRP and private VIP client visitor groups alongside our onsite catering teams to deliver exceptional hospitality at this prestigious venue.

The successful applicant will be expected to work 5 days per week which may include some weekend & evening work.

Applicants must have a passion for good food and drinks and a sound knowledge of food and beverage operations.

Essential Criteria

• 3 Years’ experience in a similar role
• Good interpersonal and communication skills
• Experience in using events software or Excel
• Commitment to delivering high levels of customer service
• Maintain wage level percentage against gross profit
• Strong leadership skills and a hands-on approach to managing a team

Desirable

• A Level 3 qualification in Hospitality or Events Management
• Experience in a 5-star hotel or fine dining restaurant

The Yellow Door are looking for a talented baker to join our busy artisan bakery based in Bleary (Near Lurgan). We are an award-winning company which is going places. You will become part of our family and our success. We take pride in everything we do, we always strive to make a difference and we really enjoy having fun too.

We are a high-quality Artisan bakery that is now looking for one artisan hot plate bread baker with a good level of bread production experience and a passion for food. You will have great experience working with hot plate breads; including pancakes, soda farls and potato bread. A good knowledge of long fermented sourdough breads, scaling, moulding and shaping skills, would also be a benefit.

The successful candidate will work a minimum of 40 hours per week at an hourly rate to be discussed and may be negotiable if the candidate has the correct experience. Making people feel great in hospitality is what we are all about, just bring your passion, your energy and a smile and we will help you to become the best you can be.

The role is a full-time position, working 6 nights a week (Sunday to Friday). The main duties will involve getting the hot plate breads made at the start of the shift and then joining the rest of the team to get the other bread and scones made, orders packed and vans out on time.

This important role as one of the management team will be to manage and organise the workings of a large busy restaurant. The successful applicant must have a passion for good food and drinks and a sound knowledge of food and beverage operations. Responsibilities will include handling and being accountable for cash, ordering stock, retail produce and consumables. Writing staff rotas and maintaining wages percentage in line with gross profit. Ensuring the restaurant is kept clean and well maintained at all times.

Essential Criteria

• 3 Years’ experience in a similar role
• Good interpersonal and communication skills
• Commitment to delivering high levels of customer service
• Strong leadership skills and a hands-on approach to managing a team
• Stock control

Desirable

• A Level 3 qualification in Hospitality Management
• Barista trained

The role of the restaurant supervisor is to assist the restaurant manager with the day to day running of a large busy restaurant. The successful applicant must have a passion for good food and drinks and experience in working in this type of operation. Responsibilities will include handling and being accountable for cash. Managing staff on the ground and ensuring the restaurant is kept clean and well maintained at all times.

Essential Criteria

• 2 Years’ experience in a similar role
• Good interpersonal and communication skills
• Commitment to delivering high levels of customer service
• Strong leadership skills and a hands-on approach to managing a team

Desirable

• A Level 2 or 3 qualification in Hospitality Management
• Barista trained

As Sous Chef you would assist the head chef with the day to day running of the kitchen and take full responsibility in their absence. You will have the necessary skills to run all sections of the kitchen. Responsibilities would include ordering, maintaining hygiene records, waste management and staff management ensuring the kitchen is kept clean and well maintained.

Essential Criteria

• 3 Years’ experience in a similar role
• Good interpersonal and communication skills
• Ability to manage the kitchen and oversee other junior members of staff
• Maintain portion control & waste management
• Ability to be creative with fresh seasonal produce from the walled garden

Desirable

• A Level 3 qualification in Professional Culinary Arts