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Chef de Partie

2 months ago

Richmond, United Kingdom Young's Full time
Chef De Partie
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 offer a cosy room above our pub with a small contribution, in a leafy green London suburb. We also offer comprehensive development programmes and apprenticeships, so you can always feel challenged and push your skills to the next level.
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 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


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