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Chef de partie

Bristol (City of Bristol)
Chequers, Bristol
Chef de partie
Posted: 19 August
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Descripción Chef De Partie

The Chequers is a beautiful pub overlooking the river Avon on a national trust walk. We pride ourselves on using fresh British produce; all our meals are cooked freshly on-site. Whilst we are a very seasonal business and very busy over the summer period, we also have a healthy trade during the off-season with local clientele and guests using the river Avon for sporting activities. We have a large and diverse wine list with varieties from all over the world, an extensive beer and spirit collection, and bespoke cocktail menus.


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
* Show willingness to learn new skills, be an active team player with excellent communication skills
* Work alongside your Head Chef, demonstrating creativity and ability by helping to design and deliver new dishes for our menus and daily specials
* Demonstrate great planning and organizational 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
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