Chefs at Relais & Châteaux UK

Position Chefs
Posted 2025 October 04
Expired 2025 November 03
Company Relais & Châteaux UK
Location Carlisle, Cumbria | GB
Job Type Full Time

Job Description:

Latest Job Information from Company Relais & Châteaux UK as position Chefs. If Job Vacancy Chefs in Carlisle, Cumbria matches your criteria, please send your latest application/CV directly through the latest and most updated job site Jobkos.

Every job may not be easy to apply for, because as a new candidate / prospective employee must meet several qualifications and requirements according to the criteria sought by the Company. Hopefully the career information from Relais & Châteaux UK as the position Chefs below matches your qualifications.

Other We are looking to grow our Bistro Enkel team. *Chef de partie to Junior Sous level, role dependent on experience.

As a member of our Bistro Enkel team you will be supporting the day to day activities of the kitchen as well as be responsible for the preparation, service & recording orders for food depending which section you will be working on. You will have understanding of food, temperatures, textures as well as organisation skills. Responsible for the preparation and delivery of produce from the allocated section; Larder, Sauce or Pastry.

Support in the onboarding/training of junior chefs. Maintain a clean working environment throughout the day. Ensure food safety standards are adhered to.

A full understanding of the 14 main allergens. Has an understanding of stock rotation.

Job Info:

  • Company: Relais & Châteaux UK
  • Position: Chefs
  • Work Location: Carlisle, Cumbria
  • Country: GB

How to Submit an Application:

After reading and understanding the criteria and minimum qualification requirements explained in the job information Chefs at the office Carlisle, Cumbria above, immediately complete the job application files such as a job application letter, CV, photocopy of diploma, transcript, and other supplements as explained above. Submit via the Next Page link below.

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