Chef de Partie

Chef De Partie

We are proudly situated at the entrance of London's Westfield shopping centre. You can find us on Aerial Way, 5 minutes walk from Shepherds Bush tube station, with two terraces, two bars and a meeting room. With an ever changing seasonal British menu, thirst quenching craft beers and moreish cocktails we celebrate everything that is great about hospitality in our wonderful premium pub. The only thing that is missing is you! If you want to work in a fast paced, enjoyable, premium, customer service focused iconic environment then we would love to welcome you 'onboard'. We pride ourselves on building and developing a team that strives for improvement on each and every shift and has various opportunities within not only our site but the company to grow and develop in your journey through hospitality with us.

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, 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.