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Line Cook

2 months ago

Richmond, Greater London, United Kingdom Shaftesbury Full time
Position Overview: Chef de Partie
Are you searching for a workplace that feels like home? Look no further than our welcoming establishment. While we may appear to be a traditional pub, we pride ourselves on being a vibrant community. Our team not only collaborates but also supports one another, ensuring that when you become part of our crew, you are embraced as family.

As a close-knit group, we are excited to announce the arrival of a new furry friend this summer - a charming dachshund who will undoubtedly fit right in with our team.

What We Provide for Our Chefs de Partie:
  • Access to our Chef Development Programme, paving the way for future leadership roles.
  • Participation in our Apprenticeship Scheme, allowing you to earn a recognized qualification while gaining hands-on experience.
  • Opportunities to attend Culinary Masterclasses to enhance your culinary skills.
  • 20% discount at all associated pubs and hotels.
  • Complimentary meals during shifts.
  • Weekly payment schedule.
  • Sharesave Scheme for long-term financial benefits.
  • Company Pension Scheme for your future.
  • 28 days of annual leave.

What We Seek in a Chef de Partie:
We are in search of a current Chef de Partie or a talented Commis Chef ready to take the next step in their career. The ideal candidate will possess a genuine passion for crafting high-quality, fresh dishes in a welcoming atmosphere. As the successful Chef de Partie, you will:
  • Exhibit a commitment to delivering exceptional service through outstanding cuisine.
  • Show enthusiasm for producing remarkable dishes consistently.
  • Be an active and engaged Chef de Partie or Kitchen Supervisor.
  • Demonstrate a willingness to acquire new skills and be a collaborative team player with strong communication abilities.
  • Work closely with the Head Chef to showcase your creativity by contributing to the design and execution of new menu items and daily specials.
  • Exhibit excellent planning and organizational skills to maintain effective controls regarding both food cost and labor.
  • Adopt a proactive approach to driving sales and fostering growth through collaboration with both kitchen and front-of-house teams.