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Chef de Partie

4 months ago

Chichester, United Kingdom Young's Full time
Chef De Partie
Built at the end of the 16th Century, the Crown & Anchor has one of the most unrivalled positions on Chichester Harbour. Our location offers stunning views from Dell Quay Marina, from both our indoor restaurant and large waterside terrace.
Our menu boasts the best of local seasonal seafood dishes alongside British classics with a twist. Head Chef Phyl is proud to deliver an enticing menu that offers options for appetites both big and small. Whether you’re after a celebratory meal with loved ones or simply looking to enjoy a round of drinks with a side of stunning views, the Crown and Anchor has the perfect space for you.

What we offer our Chefs de Partie:



  • Access to our Apprenticeship Scheme, Development
    Programmes and Chef Academy
  • Free meals
  • Weekly pay
  • 28 days holiday per year
  • 20% discount in all Young’s pubs and hotels
  • Sharesave Scheme
  • Company Pension Scheme


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