Chef de Partie

Chef De Partie

The Brewers Inn is a sixteen room, boutique hotel that strives to provide premium quality service, drink and food to our loyal Wandsworth locals as well as those seeking to explore London's South Western Burroughs. Our atmosphere peaks on busy weekends, commuter rushes and any top quality sporting action from rugby, to football, cricket and beyond.

Come be a part of our team and enjoy flexible working hours, additional service charges with tips and delicious team meals served by our highly skilled chefs. With an eye on development, The Brewers Inn and Youngs could be your perfect gateway to a highly prosperous career in hospitality. We pride ourselves on being an Inn that has a strong sense of familial for guests, pub customers and team members alike.

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 30% discount on overnight stays in our Pubs with Rooms.
• 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 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.
• 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 to demonstrate creativity and ability by helping to design and deliver new dishes for our menus and daily specials.
• Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to 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.