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Autumn Flavor Midweek Special

From £155pps

2 Night Midweek Break, Full Cooked Breakfast, 4 Course Dinner in Kove Restaurant, £25 Dining Credit & use of Health Club valid for arrival 27th, 28th or 30th Sep

Reasons To Book Direct

1) BEST Rate Guaranteed

You will always find the best rates on Killyhevlin.com

2) FREE Cancellation up to 48 Hours
Enjoy free cancellation up yto 48 Hours when booking on Killyhevlin.com

3) NO Booking Fee
We charge no booking fee on any bookings that you make on Killyhevlin.com

4) FREE Wi-Fi
Surf the internet and enjoy Free Wi-Fi during your stay at the Killyhevlin Hotel

5) FREE Newspaper
Keep up to date with the world and enjoy reading your complimentary newspaper

Recruitment | Killyhevlin Hotel

Recruitment

Recruitment

Thinking of starting a career in the hospitality Industry? Join our award winning Team!

Chef de Partie (Causal)

Job Duties:

Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
Prepare hot and cold dishes and sauces.
Cook dishes and sauces.
Present and serve dishes according to hotel standards.
Prepare and serve on carvery/ banquets.
Stock taking.
Preparing, cooking and presenting dishes within your speciality.
Managing and training any commis.
Help the sous chef and head chef to develop new dishes and menus.
Monitoring portion and waste control to maintain profit margins, HACCP.









 

Qualifications / Experience:

Essential:
Essential skills English language and Maths, or equivalent.
Communication skills.
Customer care skills.
L3 NVQ Professional Cookery Accreditation.
Industry recognised Hospitality and Catering diploma or other qualification.
City and Guilds diplomas in professional cookery.
BTEC HND in professional cookery.
A foundation degree in culinary arts.
Any health and safety and food hygiene courses.

Desirable:

Completed 4 years as Commis Chef.
Minimum 1 years work experience of similar 4 * hotel in all areas of food preparation, cooking and service.
Great cooking skills.
An ability to delegate appropriately.
Organisational flair.

To Apply 
E-mail with up to date CV: leigh@killyhevlin.com before 12 noon 13th August 2020.

Commis Chef (Casual)

Job Duties:

Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety.
Prepare hot and cold dishes and sauces.
Cook dishes and sauces.
Present and serve dishes according to hotel standards.
Prepare and serve on carvery/ banquets.
Stock taking.
Preparing, cooking and presenting dishes within your speciality.
Managing and training any commis.
Help the sous chef and head chef to develop new dishes and menus.
Monitoring portion and waste control to maintain profit margins, HACCP.


Qualifications / Experience:

Essential:
Essential skills English language and Maths, or equivalent.
Communication skills.
Customer care skills.
L3 NVQ Professional Cookery Accreditation.
Industry recognised Hospitality and Catering diploma or other qualification.
City and Guilds diplomas in professional cookery.
BTEC HND in professional cookery.
A foundation degree in culinary arts.
Any health and safety and food hygiene courses.

Desirable:
Completed 4 years as commis chef.
Minimum 1 years work experience of similar 4 * hotel in all areas of food preparation, cooking and service.
Great cooking skills.
An ability to delegate appropriately.
Organisational flair.
A grasp of profit margins.


To Apply 
E-mail with up to date CV: leigh@killyhevlin.com before 12 noon 13th August 2020.