Descripción Chef De Partie Located a stone's throw away from Richmond Hill with stunning views of the River Thames as well as the beautiful Richmond Park, the Marlborough is a gastro pub at the heart of the community. Famous for our expansive pub garden and beautiful dining room we offer an exciting seasonal menu, a fabulous drinks range and cocktails with a professional but relaxed and friendly style of service. We strive for excellence in everything we offer! We are looking for people passionate about food, drink and service and who are looking to be a part of our tight-knit team.
The management team are always looking to develop individuals that share our passion and want to learn and progress. There is also an outstanding career development pathway available throughout Youngs and beyond for all those looking to move to higher positions in both the Marlborough as well as the rest of Young’s estate.
What we offer our Chefs de Partie:
1. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work
2. Access to our Culinary Masterclasses to sharpen your skills
3. Access to our Chef de Partie - Sous Chef development Programme.
4. 20% discount in all Young's Pubs and Hotels
5. Free meals
6. Weekly pay
7. Sharesave Scheme
8. Company Pension Scheme
9. 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:
10. Have experience championing excellent servicethrough quality food
11. Demonstrate a passion to deliver fantastic foodevery time
12. Be an active hands-on Chef de Partie / KitchenSupervisor
13. Show willingness to learn new skills, be anactive team player with excellent communication skills
14. 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
15. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
16. Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams