Descripción Chef De Partie
The Weyside is one of the busiest and best pubs in Guildford, with two bars and two kitchens, pumping out quality food and drink every day, on one of the most scenic river views in the country.
So if you are already an experienced Chef de Partie looking for the next step in their development working with fresh food, great training courses and a clear career pathway with opportunity to contribute your ideas to the menu, then join our Head Chef Rafal and the team at the Weyside and get in touch.
If you are new to the role we can help your development too, however you must be willing and hard working. Most important of all is that you have a great personality,
What we offer our Chefs de Partie:
1. Weekly pay
2. Service charge and cash tips
3. Free meals
4. 20% discount in all Young's Pubs and Hotels
5. Access to our CDP - Sous Chef development program and beyond: The majority of our Head Chef appointments are internal.
6. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
7. Access to our Culinary Masterclasses to sharpen your skills.
8. Sharesave Scheme
9. Company Pension Scheme
10. 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:
11. Have experience championing excellent service through quality food
12. Demonstrate a passion to deliver fantastic food every time
13. Be an active hands-on Chef de Partie / Kitchen Supervisor
14. Show willingness to learn new skills, be an active team player with excellent communication skills
15. 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
16. Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
17. Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams