Social network you want to login/join with:
Description
Chef De Partie
Sat along the banks of the River Thames and the stunning backdrop of the seventh-grade arch Chertsey Bridge, The Bridge Hotel provides a memorable drinking and dining experience on our beautiful garden terrace overlooking the river or inside next to a cosy fire. Located 1 mile from Chertsey train station and with a large car park, we have 47 family-friendly, comfortable hotel rooms. With regular trains into Central London and Surrey and beyond, it’s always bustling with families, business travelers, and holidaymakers alike. We have a really friendly, talented team here at The Bridge.
Come and join The Bridge Hotel family!
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 flair 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 organisational skills, necessary to maintain effective controls regarding 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
#J-18808-Ljbffr