Culinary Enthusiast Wanted
7 days ago
About Us
Bruning & Price Limited is a renowned hospitality group with a passion for delivering exceptional dining experiences.
We are currently seeking an ambitious and skilled Chef de Partie to join our team at The Pheasant at Buckland, Surrey.
The Role
This is a fantastic opportunity for a talented chef to work across all areas of the kitchen, supporting our sous chefs and head chef in crafting exquisite dishes that showcase our commitment to fresh food cookery.
Your Benefits
- Basic salary up to £28,500 plus tronc (tips paid into your bank), totaling approximately £33,000 per annum.
- Paid overtime, allowing you to earn more than your basic salary.
- Great cash tips*.
Why Choose Us?
We offer a range of benefits designed to support your personal and professional growth:
- Free meals on shift, choose from the menu.
- 30% discount for you, your friends, and family across B&P and our group, including wagamama.
- Nest pension scheme, helping you save for the future.
- Perks on Tap, offering discounts on everyday purchases and more.
- Cycle to work scheme.
- £1,000 referral bonus for introducing new Managers or Chefs to the company.
- 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.
- Recognition platform with regular thank-you messages.
- Superb internal and external development programs 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...
We are looking for a passionate and experienced chef who has a track record of working in a fast-paced environment. If you thrive in a dynamic kitchen, crave the opportunity to craft exquisite dishes, and want to take your skills to the next level, then this role is ideal for you.
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