Chef de Partie

Fox and Anchor; Greater London; On-site; GBP 24,000 - 30,000; Full time

Job summary

A busy London pub is seeking a Chef de Partie to join their team. You will focus on creating quality fresh dishes and work closely with the Head Chef to design and deliver innovative menus. This role offers various development opportunities including culinary masterclasses and a company pension scheme. Ideal candidates will have a passion for food, excellent hands-on experience, and a proactive approach to service delivery. Join a supportive team environment that values hard work and creativity.

Benefits

Access to Chef development programs

Access to apprenticeship scheme

Culinary masterclasses

20% discount at Young's Pubs

Free meals

Weekly pay

Sharesave Scheme

Pension Scheme

28 days holiday per year

Qualifications

• Experience as Chef de Partie or an excellent Commis Chef ready for the next step.
• Ability to produce quality fresh food in a welcoming environment.
• Strong organisational skills necessary for effective controls.

Responsibilities

• Champion excellent service through quality food.
• Deliver fantastic food consistently.
• Work alongside the Head Chef to design new dishes.

Skills

Passion for quality food

Excellent communication skills

Hands-on kitchen experience

Team player

Creativity in menu design

Job description

Descripción Temporary Chef De Partie 19th Nov - 2nd Jan - Christmas season

We're a busy pub in Farringdon with six boutique bedrooms. We've been filling bellies with great food & drinks for over two centuries - so it's safe to say we've been around a while.

Harking back to our history of being the go‑to spot for Smithfield market traders, our current kitchen team love to showcase the best of locally sourced produce. Although we are traditional at heart, innovation is encouraged, and celebrated in our chef team.

Think prime cuts and provenance; pork T bone, venison steak, and hefty sharing cuts of Côte de boeuf - alongside pub classics, lighter, fish‑focussed dishes, and multicoloured vegetarian delights. Our atmospheric pub is at the beating heart of London, and we are blessed by passing footfall, celebrations & events, plus we're open from morning cuppa 'til nightcap.

We're a tight‑knit team, supporting one another through the trials & tribulations of pub life. Hard work, good fun, reliability, and many cups of coffee make our world go round.

If you have good experience (perhaps not quite as much as us) plus share our passion for creating spectacular dishes, then Landlord Marc & the team would love to hear from you.

What we offer our Chefs de Partie :

• Access to our CDP - Sous Chef developmental 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 Hotels
• 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 you Head Chef 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.