Line Chef

Contact Details

Office Address
Confidential information
Phone
Confidential information
Contact Name
Hospitality jobs
 Vacancies
Email
ceo@bhfirstconsulting.com

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Line Chef

WELCOME TO A WORLD OF OPPORTUNITIES AT THE UK’s #1 GREAT PLACE TO WORK 2025, AS VOTED BY OUR TEAM MEMBERS!  – No two days or two hotels are the same, but our spirit and passion for hospitality always brings all our teams together to create a culture of inclusiveness, positivity and drive to achieve our common goal. “To share the light and warmth of hospitality”. With amazing training, resources and support from both managers and colleagues, there is always an opportunity to develop and grow.

Hourly Rate of £13.18 an hour 

A WORLD OF REWARDS

  • Chef whites provided and laundered
  • Free and healthy meals when on duty
  • Grow your Career!
  • Personal Development programmes designed to support you at every step of your career
  • A chance to make a difference through our Corporate Responsibility programmes – Find out what and how we are doing (https://cr.hilton.com)
  • Team Member Travel Program: discounted hotel nights plus 50% off Food and Beverages (subject to individual outlets)
  • Team Member Referral Program
  • High street discounts: with Perks at Work
  • Holiday: 28 days including bank holidays (increasing yearly to up to 33 days)
  • Discounted dental and health cover
  • Discounted Taxi when public transports stop running
  • Modern and inclusive Team Member’s areas

You will join the kitchen brigade.

You enjoy preparing, presenting and delivering a wide range of carefully designed dishes. You will be an integral part of the kitchen team, contributing to the overall commercial performance of the business.

Are you an experienced Chef, positive and passionate about food and eager to be part of a stellar kitchen brigade? Then this is the job for you!

https://jobs.hilton.com/apac/en/job/HOT0BMCB/Line-Chef

This job listing was provided by Hospitality Job Vacancies. To apply, please use the link in the job description.

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