Chef de Partie

Leman Street Tavern; Greater London; On-site; GBP 32,000 - 42,000; Full time

Benefits offered by this job

Apprenticeship scheme

Culinary masterclasses

Free meals

Weekly pay

Sharesave scheme

Company pension

28 Days holiday

20% discount at Young's pubs

30% discount on overnight stays

Job summary

Leman Street Tavern in Aldgate East, London, is seeking a Chef de Partie who is available to work on Christmas Day. Join a lively city pub known for its seasonal British dishes and excellent drinks, where the team is at the heart of what we do.

Under the guidance of a Head Chef, you will help design menus, deliver high-quality food, and collaborate with front-of-house teams to drive guest satisfaction. The role offers progression through our CDP-Sous Chef development programme and ongoing

Qualifications

• We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who has a passion and flare for producing quality fresh food.
• Experience championing excellent service through quality food.
• Willingness to learn new skills and be an active team player with excellent communication skills.
• Ability to design and deliver new dishes for our menus and daily specials.
• Strong planning and organisational skills to maintain control of GP and labour.

Responsibilities

• Champion excellent service through quality food.
• Collaborate with Head Chef to design and deliver new dishes for menus and daily specials.
• Drive engagement with kitchen and front-of-house teams to support sales growth.
• Maintain strong GP and labour control through careful planning and organisation.
• Support ongoing culinary masterclasses and development programmes.

Skills

Chef de Partie

Team player

Communication skills

Menu creativity

Food quality focus

Job description

Chef De Partie

MUST BE AVAILABLE TO WORK CHRISTMAS DAY

Welcome to LST!

Located in the heart of Aldgate East, we are the city pub that meets the east. The place to be for business lunches, after work drinks parties, Sunday afternoon catch-ups and big celebrations. With an epic lineup of drinks, perfectly poured draft beers, crisp wines, premium spirits, and handcrafted cocktails, we’ve got something to satisfy every craving.

Our menu is carefully curated by our talented head chef, packed with seasonal dishes that honour traditional flavours with a fresh, modern twist.

Enjoy a selection of small plates alongside our pub classics championing the very best of British produce. Each dish is designed to be enjoyed with the perfect pint, a well-chosen glass of wine, or one of our seasonal cocktails.

Our team is at the heart of everything we do here, so come and join the family.

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:

Weare looking for an existing Chef de Partie or an excellent Commis Chef lookingfor their next step, who considers themselves to have a passion and flare forproducing quality fresh food in an environment that makes people feel welcome.As the successful Chef de Partie you will:

• Have experience championing excellent servicethrough quality food
• Demonstrate a passion to deliver fantastic foodevery time
• Be an active hands-on Chef de Partie / KitchenSupervisor
• Show willingness to learn new skills, be anactive team player with excellent communication skills
• Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specials
• Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
• Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams