Chef
| Posting date: | 12 December 2025 |
|---|---|
| Salary: | Not specified |
| Additional salary information: | Competitive Salary |
| Hours: | Part time |
| Closing date: | 14 January 2026 |
| Location: | CV47 2DL |
| Company: | Dallas Burston Polo Club Hotel |
| Job type: | Permanent |
| Job reference: | 7b73b960f00a461eab9a |
Summary
Who are we
Newly opening Dallas Burston Polo Club is an exquisite destination of 600 acres nestled in the heart of Warwickshire, offering a unique blend of luxury, leisure, and equestrian excellence. With state-of-the-art facilities, including world-class polo grounds overlooked by a 41 bedroom luxurious hotel, and top-tier dining options, we strive to provide an unparalleled experience for our guests.
Role Responsibilities
The Breakfast Chef will be an integral part of the pre and post-opening team and the day-to-day running and expansion thereafter. You will be responsible for preparing and delivering breakfasts to our guests. You will complete all preparation and service of breakfast to the highest standards and in keeping to the specifications and systems set by the Head Chef to keep our breakfasts consistent. You will insure that we are compliant with Health and Safety and food hygiene by following any our set procedures.
- Ensure all ordering is completed for the kitchen.
- To support the Food and Beverage Manager in ensuring the efficient, and effective running of the kitchen.
- Prepare meals to the highest standard whilst keeping the guests expectations at the forefront of your mind.
- To keep your mise en place levels up to the required level whilst rotating stock.
- Be mindful of waste, always seek help to utilise all food and minimise waste.
- Report any faults or defects as you see them.
- Maintain a high standard of kitchen cleanliness and hygiene practices.
- Ensure that you are correctly dressed in your uniform.
- Maintain a professional working relationship with all departments in the hotel.
- To train, where necessary, any Chefs in the service kitchen.
Key Requirements
- Be Flexible – to enjoy working shift patterns and seeing the operation on different days of the week including the weekends.
- Be standards and detail driven to meet the menu specifications
- Be aware of hygiene and cleanliness standards and assist in meeting these.
- Be a team player- interact and communicate with the kitchen and restaurant team and sometimes guests if you are front of house.
Benefits
- Competitive salary
- Excellent on-going support, training and development
- Up to 28 days holiday including Bank Holidays per annum
- Stakeholder Pension entitlement
- Discounted hotel room rates for you, your friends and family
- On-going incentives and rewards
- Opportunities for professional growth and development