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Recruitment

Killyhevlin Lakeside Hotel & Lodges is currently HIRING!

Be part of the award-winning team at one of Northern Ireland's favourite hotels. 

Whether you are new to Hospitality, fancy a different career path or want to extend your knowledge, we can offer you fantastic opportunities and are proud to be celebrating 45 years as a family owned hotel.

To apply please email CV to: leigh@killyhevlin.com

Qualifications & Experience

Previous experience of the role in a busy hotel environment.

Imaginative cooking skills.

Mentoring and training ability.

Excellent communication skills.

Ability to work under pressure.

Calm approach to stressful environments.

Problem-solving.

High level of attention to detail.

Good computer literacy.

Self-discipline.

Ability to manage budgets.

Negotiation skills.

Extensive knowledge of the hospitality and catering industry.

Good standard of education.

Permitted to legally live & work in Northern Ireland/UK(evidence of immigration status & right to work with ID).

Excellent timekeeper, with flexibility.

Thoughtful colleague & team-mate.

Excellent customer care skills.

Responsibilities

Support Head Chef managing the kitchen.

Manage kitchen staff, including rota, disciplinary & HR issues in the absence of Head Chef.

Lead chefs in cooking & preparing meals, including checking food quality & overseeing cooking techniques.

Prepare & cook food (hands on role).

Take responsibility for more technical elements of cuisine.

Train junior chefs.

Induct new employees.

Design / help Head Chef create menus.

Work within specified budgets.

Ensure kitchen meets high quality standards.

Complete food hygiene documents to comply with the law & write environmental health reports when necessary.

Establish strong relationships with staff in other areas of the business, including managers and front of house teams.

Deputise for Head Chef in his absence.

Order supplies & negotiate with suppliers.

Manage inventory & keeping control of stock.

Organise produce & ensure strict adherence to food hygiene regulations.

Supervise food preparation.

Qualifications & Experience

Essential:

Local knowledge.

Good communication skills.

Good standard of education.

Legally permitted to work in UK & Northern Ireland (provide evidence of immigration status & right to work in UK).

 

Desirable:

Previous food service/ waiting experience.

Industry recognised qualifications & certificates.

L2 Health & Safety at Work.

L2 Food Hygiene.

Fire Safety & Prevention.

Responsibilities

Provide excellent food and beverage service.

Prepare the work area for service and clear down afterwards.

Serve & clear food & drinks.

Provide table, room & buffet/carvery service.

Handle guest bills & payment.

Food Hygiene.

Excellent customer care.

Health & Safety in the workplace.

Qualifications & Experience

No experience required as full on-the-job training will be given.

Desirable:

Previous experience of hotel work.

Health & safety at work certificate.

Food hygiene certificate.

Welcome to excellence certificate.

NVQ level 2 Food & Beverage Service.

Responsibilities

Customer care.

Guest enquiries, requests, problems.

Product knowledge, menus, locality, hotel facilities.

Service of food & beverages.

Serving at functions, buffets, carvery, tray service, afternoon teas & grill bar, Kove Restaurant (according to business requirements).

Maintaining a clean and tidy work area.

Preparing for service and cleaning after service.

Qualifications & Experience
  • GCSE English, Maths or equivalent
  • L3 Professional Culinary training
  • Relevant L3 Industry recognised Culinary qualifications.
  • Experienced to Chef de Partie level.
  • L3 Supervising Food Hygiene
  • Creative with a good eye for detail.
  • Experience of busy banqueting venues

Desirable Skills

  • A minimum of two years experience as a Chef de Partie in banqueting work.
  • Knowledge of kitchen costings, portion control, waste management.
  • A chef de partie who works well under pressure and is able to work to tight deadlines.
  • Previous experience of fast paced high volume kitchen work.
  • Knowledge of stock management.
  • First Aider.
  • L3 Supervising Health & Safety at Work
Responsibilities
To strengthen the capabilities of the Kitchen Brigade, by assisting them to provide a professional, prompt and efficient service at all times, while showing a flair for creativity and detail and working within the financial constraints of the kitchen budget.

  • To report to Head Chef, Senior Sous Chef & Hotel Management.
  • To maintain standards for the appearance and behaviours of the kitchen team.
  • Effectively communicate both verbally and in writing to provide clear direction to staff
  • To assist develop the skills and knowledge of the Commis Chefs.
  • To be a key team player.
  • To maintain a clean and tidy work place and participate in the necessary tasks required to keep work areas safe and to retain our Scores on the Doors 5 star rating.
  • Establish the days priorities and organise production and preparation tasks for the banquet kitchen.
  • Review function & banquet orders on a daily basis and make note of any changes.
  • Able to coordinate banquet production and plating with the Banqueting Manager and both waiting & kitchen staff.

Work time, 5 days (shifts) out of 7 days, including weekends to cover operational hours. No split shifts. We supply uniform, meal on duty, on-the-job & essential product training, secure staff car parking, employee of the month award, staff discounts. No staff accommodation. Evidence required of Right to Work in UK/NI & Immigration Status
Qualifications & Experience

Essential Skills

  • English, Maths.
  • L3 Professional Culinary training
  • Relevant L3 Industry recognised Culinary qualifications.
  • L3 Supervising Food Hygiene
  • Creative with a good eye for detail.

Desirable Skills

  • Previously experienced Chef de Partie in a hotel kitchen.
  • Knowledge of kitchen costings, portion control, waste management.
  • Previous experience of fast paced high volume kitchen work.
  • Experience of banqueting and event catering.
  • Experience of Restaurant a la carte and/or Grill Bar
  • Knowledge of stock management.
  • L3 Supervising Health & Safety at Work
  • First Aider.
Responsibilities
  • To report to Head Chef, Senior Sous Chef & Hotel Management.
  • To maintain standards for the appearance and behaviours of the kitchen team.
  • To assist develop the skills and knowledge of the Commis Chefs.
  • To be a key team player.
  • To maintain a clean and tidy work place and participate in the necessary tasks required to keep work areas safe and to retain our Scores on the Doors 5 star rating.
Qualifications & Experience
To provide an excellent standard of housekeeping throughout the hotel, hotel bedrooms and on-site self-catering lodges.

Essential Skills

  • No skills or previous experience required as full training is given.

Desirable Skills

  • NVQ L2 Housekeeping Skills.
  • L2 Health and Safety at Work
  • Fire Safety and Prevention
  • L2 Customer Care
  • Professional work experience in similar 4 star hotel.
  • Professional work experience in similar 4 star self-catering chalets.
Responsibilities
  • Customer care.
  • Cleaning and servicing bedrooms and bathrooms to the required standard.
  • Clean and service self-catering Lodges (on site).
  • Clean and service public areas.
  • Clean and service conference rooms.
  • Clean at range of surfaces: glass, tiles, floors, carpets.
  • Maintain levels of cleaning supplies and linen.
  • Report maintenance issues.
  • Complete shift paperwork.
  • Health and safety at work.
  • This position requires lifting and carrying - linen, furniture, etc.
  • Self-catering units on site but walking is required.
Qualifications & Experience

Essential Skills

  • English, Maths. Industry recognised qualifications. Good communication, time management and self-organisational skills.
  • To have work experience in all sections of the kitchen.
  • Previous experience of fast paced & high volume kitchens.
  • To have a passion for food.
  • Adapt to change and willingness to embrace new ideas and processes
  • English - fluent: understand, speak, write for Health and Safety purposes.

Desirable Skills

  • Previous experience in a Senior Sous Chef Role.
  • Previously experienced motivated and confident in kitchen management
  • L3 Supervising Food Hygiene, HACCP, stock management, menu compilation and costing
  • L3 Supervising Health & Safety in the Workplace.
  • Trained trainer.
Responsibilities
  • To report to the Head Chef and Hotel Management.
  • To Supervise all kitchen stations & supervise, motivate and work closely with other Chefs of all levels
  • To maintain standards for the appearance and behaviours of the kitchen team.
  • Be responsible for health and safety and food hygiene practices
  • Assist the Head Chef to create menu items, recipes and develop dishes
  • Assist with determining food inventory needs, stocking and ordering
  • To cook and prepare high quality dishes and maintain standards for food production, presentation and service.
Qualifications & Experience

A Breakfast Server serves Beverages (mostly tea & coffee) and food to customers in Kove Restaurant during breakfast service. Their duties include welcoming and seating guests, taking beverage orders and ensuring the guests understand how the self-service breakfast operates and generally making sure breakfast is an enjoyable experience by providing a friendly and efficient service..

Essential Skills

  • Excellent customer skills so our guests feel special and have a memorable experience.
  • Good communication skills in order to attend to the needs of clients and work effectively in a team.
  • A good memory for orders.
  • Good multi-tasking skills to provide excellent service to multiple clients simultaneously.
  • Able to maintain a calm composure when things get busy.
  • Good health and stamina.
  • Presentable appearance and good hygiene.
  • Reliable and flexible and good timekeeper.
  • On the job training will be given.

Desirable Skills

  • A good standard of education.
  • Hospitality Industry recognised training and qualifications.
  • Previous experience of hotel restaurants.
  • Working knowledge of different service styles.
Responsibilities
  • Polishing cutlery and glasses and setting tables
  • Taking and serving beverage orders and ensuring guests know what is available and being allergy aware and ready with recommendations/ alternatives.
  • Serving food and drink orders efficiently and clearing tables accordingly.
  • Checking if guests are happy during their meal.
  • Effectively dealing with any client concerns and involving management when necessary.
  • Tidying and cleaning and re-setting the dining area after closing time.