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Chef de partie

London
East Hill
Chef de partie
Posted: 5h ago
Offer description

Descripción Chef De PartieLocated a 5 minute walk from Wandsworth town station, Wandsworth Town and Wandsworth high street, our nostalgic style nodding to neoclassicism is a welcoming environment perfect for a hearty lunch, a snug dinner or simply a cocktail at our bar.

Inspired by the Fishmonger’s Company almshouse, one of the last of the 12 medieval livery companies, our responsibility as a pillar of the community, and prosperous attitude to our food offering is prominent throughout our service and menus.

General manager Jonas and the East Hill team can’t wait to welcome you with open arms.



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

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