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Chef de partie

Richmond (Greater London)
Shaftesbury
Chef de partie
Posted: 13 September
Offer description

Job description PART TIME Chef De Partie

We're looking for an experienced and passionate chef to work in our community-driven pub in the heart of Richmond. You will be working closely as a part of our close team with Head Chef Dom, CDP Tony all led by GM Aaron. We prioritise classical & seasonal food that, put simply, people want to eat time and time again. We are looking for somebody a few days a week to help our passionate existing team push the offer forward. If this sounds like what you're looking for, apply today!

Team Shaftesbury

What we offer our Chefs de Partie:

1. Access to our CDP - Sous Chef development programmme and beyond: The majoirty of our Head Chef appoitments 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:

Have experience championing excellent service through quality food

10. Demonstrate a passion to deliver fantastic food every time
11. Be an active hands-on Chef de Partie / Kitchen Supervisor
12. Show willingness to learn new skills, be an active team player with excellent communication skills
13. 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
14. Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
15. 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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