Chef De PartieThe Carpenters Arms, nestled in the beautiful farmland surrounding Tonbridge in Kent, We are a beautiful countryside pub, with 9 hotel Head Chef is looking for budding stars with a desire to progress. Our menu is all cooked in house celebrating the best of British pride ourselves on have a cracking sunday roast - The best in Tonbridge ! We do our best to offer a 4 day working week as quality of life is grats and tronc typically add a further £3 per hour to your hourly pay We're a busy pub serving great food every day, team work is a crucial part of our offer. We work together so as to be proud of the offer we deliver at the Pub
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