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Chef de Partie

Posted 8 days 19 hours ago by Bull's Head, Chislehurst

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

The Bull's Head Hotel fantastic Victorian pub at the heart of Royal Parade in Chislehurst. A venue that caters for your every need with four public bars, a restaurant and a beautiful ballroom that is available for hire. It has 15 beautiful rooms upstairs in its boutique hotel as well as a huge garden adjacent. If you would like to develop your career and skills at a flagship Young's pub in a busy and exciting environment, apply and see what we can do for you.

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 flair 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, 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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