Chef De Partie
The Carpenters Arms, nestled in the beautiful farmland surrounding Tonbridge in Kent, We are a beautiful countryside pub, with 9 hotel rooms.
Sam Head Chef is looking for budding stars with a desire to progress. Our menu is all cooked in house celebrating the best of British produce.
We 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.
Our grats and tronc typically add a further £3 per hour to your hourly pay
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:
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