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Descripción Chef De Partie
The Citygate is steeped in history, an old cotton mill and the Roman entrance to the city of Exeter.
We are a proud member of the Youngs pub company, offering British and premium food served all day, from classic Fish & Chips to Sunday Roasts using seasonal ingredients. Our wonderful individual rooms are tastefully decorated with the pub's history in mind.
We are passionate about our 'Ramily', creating a welcoming and progressive team, with great opportunities to develop and grow.
We offer a great work-life balance, including Birthdays off, team parties, and free food on shift!
All team members enjoy discounted food and drinks throughout the Young's estate, including rooms—perfect for a weekend getaway!
Join the Ramily today!
What we offer our Chefs de Partie:
* Access to our CDP - Sous Chef development programme and beyond; most Head Chef appointments are internal.
* Access to our Apprenticeship Scheme to gain a nationally recognized qualification while working.
* Access to 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 seeking their next step, who has a passion and flair for producing quality fresh food in a welcoming environment. As a 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 and be an active team player with excellent communication skills.
* Work alongside your Head Chef to design and deliver new dishes for menus and specials, demonstrating creativity.
* Demonstrate great planning and organizational skills to maintain effective controls regarding GP and labour.
* Have a proactive approach to driving sales and growth through engagement with kitchen and front-of-house teams.
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