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Chef De Partie
The White Bear sets the trend for city buzz, quality cocktails, and seasonal British dining! With its friendly atmosphere and dynamic team, working here offers a fun, social environment. We work together, socialize together, and get the job done as one team, whilst ensuring everyone comes as a guest and leaves as a friend! We take pride in serving fresh, seasonal, British food along with craft beers and beautiful wines delivered with exceptional hospitality. You will have a passion to deliver exceptional food quality with a friendly, outgoing personality and a desire to work as part of a team.
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
* Work alongside your Head Chef, demonstrating creativity and the ability to help design and deliver new dishes for our menus and daily specials
* Demonstrate great planning and organizational skills, necessary to maintain effective controls regarding both GP and labour
* Have a proactive approach to driving sales and delivering growth through engagement with both kitchen and front-of-house teams
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