Culinary Expert
3 weeks ago
Chef de Partie Opportunity
We're seeking a skilled Chef de Partie to join our dynamic kitchen team at The Mytton and Mermaid, Atcham. As a key member of our culinary team, you'll be responsible for preparing and cooking high-quality dishes to the highest standards.
Your Key Responsibilities
- Prepare and cook a variety of dishes to meet the needs of our customers.
- Work closely with our sous chefs and head chef to ensure seamless kitchen operations.
- Maintain a clean and safe working environment, adhering to health and safety guidelines.
- Contribute to the development of new menu ideas and dishes.
What We Offer
- A competitive salary of up to £30,750, including tronc.
- Paid overtime and great cash tips.
- Free meals on shift, choose from the menu.
- 30% discount for you, your friends and family across B&P and our group.
- A NEST pension scheme.
- Perks on Tap, saving you money on everyday purchases.
- A cycle to work scheme.
- A £1,000 referral bonus for introducing new Managers or Chefs to the company.
Your Wellbeing – it's important to us
- A free 24-hour confidential legal and information helpline for you and your family.
- Bespoke wellbeing support offering free counselling for all crew.
- Discounted gym membership.
- Plenty of social get togethers – it's not all work and no play.
- A recognition platform with regular thankyous.
We want you to grow with us
- Superb internal and external development programmes to support your progress.
- Earn while you learn - we partner with national training provider HIT to support our work-based Level 3 Chef de Partie apprenticeships, plus tailored chef workshops.
- We encourage movement between our pubs so you can have a long-term career with B&P.
About you...
You may have experience in catering as a chef, line cook, breakfast chef, section chef or chef de partie in a restaurant, gastro pub or the wider hospitality sector. If you're passionate about fresh food cookery, you're likely to be our kind of person and we would love to hear from you.
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