Chef de Partie

2 months ago


Kent, United Kingdom Young's Pubs Full time
Chef De Partie The Carpenters Arms, nestled in the beautiful farmland surrounding Tonbridge in Kent, We are a beautiful countryside pub, with 9 hotel Head Chef is looking for budding stars with a desire to progress. Our menu is all cooked in house celebrating the best of British pride ourselves on have a cracking sunday roast - The best in Tonbridge  We offer a 4 day working week as quality of life is impoartant. We're a busy pub serving great food every day , team work is a crucial part of our offer . We work together so as to be proud of the offer we deliver at the Pub

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:

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

Have experience championing excellent servicethrough quality food Demonstrate a passion to deliver fantastic foodevery time Be an active hands-on Chef de Partie / KitchenSupervisor Show willingness to learn new skills, be anactive team player with excellent communication skills Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specials Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams
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