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Chef de Partie

Posted 17 days 23 hours ago by Grocer

Permanent
Full Time
Hospitality & Tourism Jobs
London, United Kingdom
Job Description
Chef De Partie

Lovely little pub in Spitalfields market for a pint of craft beer, cocktail, light snack or main meal. What more could you possibly want? The Grocer is a cool and quirky little pub in the heart of Spitalfields Market. Boasting a cool British seasonal menu, tons of craft beer and divine cocktails, it really is the place to be after a long day of shopping in the market.

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
  • 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
  • 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
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