Descripción Chef De PartieWe are looking for a breakfast chef, working 4 or 5 days a week 7am to 12pm or 3pm. Working in the mornings to serve hotel guests breakfasts and then assisting with some prep and the occasional lunch shift to help the rest of the teamThe Carnarvon Arms is an up-and-coming Pub, Restaurant & Hotel. We strive for customer service and great quality food. Located next door to Highclere castle ensures that we are busy. We have a great community feel that will continue to grow. So come check us out, and become a part of our amazing team!!
What we offer our Chefs de Partie:
1. Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
2. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
3. Access to our Culinary Masterclasses to sharpen your skills.
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:
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:
10. Have experience championing excellent service through quality food
11. Demonstrate a passion to deliver fantastic food every time
12. Be an active hands-on Chef de Partie / Kitchen Supervisor
13. Show willingness to learn new skills, be an active team player with excellent communication skills
14. 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
15. Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
16. Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams