Executive Chef

2 weeks ago

Richmond, Greater London, United Kingdom Young's Full time
Chef De Partie

Sat proudly on top of Richmond Hill, the Lass is one of West London's best destination food pubs. Our sensational dishes champion seasonality, provenance and top-quality hand-picked ingredients. Serving the very best of British classics, delicious seasonal specials and exceptional Sunday roasts. With parking facilities and our prime location, a stone's throw away from Richmond Park, we love your four-legged friends almost as much as you do, making us the perfect pitstop after a leisurely walk in Richmond Park. Landlord Chris and his wonderful team can't wait to welcome you soon.

What we offer our Chefs de Partie:

  • Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
  • Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
  • Access to our Culinary Masterclasses to sharpen your skills.
  • 20% discount in all Young's Pubs and Hotels
  • Free meals
  • Weekly pay
  • Sharesave Scheme
  • Company Pension Scheme
  • 28 Days holiday per year
  • Dedicated parking spot

What we look for in a Chef de Partie:

We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Chef de Partie you will:

  • Have experience championing excellent service through quality food
  • Demonstrate a passion to deliver fantastic food every time
  • Be an active hands-on Chef de Partie / Kitchen Supervisor
  • Show willingness to learn new skills, be an active team player with excellent communication skills
  • Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials
  • Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
  • Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams

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