Descripción Chef De PartieThe Bear is a boutique nine bedroom hotel dating back to the 17th century when it played host as a traditional coaching inn on the London to Portsmouth route.
We're all about community, the meeting place for any occasion right in the heart of Esher high street, open morning, noon and night the pub is a hive of activity whatever time of day.
We also play host to plenty of functions, events and welcome patrons before and after a day at Sandown race course which is a 10 minute walk from the front door.
With plenty of transport links we have a hotel and team car park, we're a stone's throw from the K3 bus stop and a 20 minute walk from Esher train station.
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 30% discount on overnight stays in our Pubs with Rooms
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