Chef de Partie

7 days ago


Richmond, United Kingdom Young's Full time
PART TIME Chef De Partie - NO WEEKENDS


We're looking for an experienced and passionate chef to work in our community-driven pub in the heart of Richmond. You will be working closely as a part of our close team with Head Chef Dom, CDP Tony all led by GM Aaron. We prioritise classical & seasonal food that, put simply, people want to eat time and time again.

We are looking for somebody a few days a week to help our passionate existing team push the offer forward.

If this sounds like what you're looking for, apply today 

 Team Shaftesbury 

What we offer our Chefs de Partie: 

  • Access to our CDP - Sous Chef development programmme and beyond: The majoirty of our Head Chef appoitments 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 


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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