Chef de Partie

NEW INN; Greater London; Presencial; GBP 28.000 - 32.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Discount on meals

Weekly pay

Pension scheme

Holiday entitlement

Apprenticeship scheme

Culinary masterclasses

Sharesave

Descripción de la vacante

The New Inn in Ealing is looking for a Chef De Partie to join our kitchen team on a 30-35 hour week. You will work with a supportive Head Chef to develop and deliver quality, fresh dishes for our seasonal menus in a welcoming, friendly environment.

We offer a development programme, apprenticeships, masterclasses, and strong staff benefits including meals, discounts, weekly pay, and a company pension. Applicants should be passionate about hospitality and team collaboration.

Formación

• We are looking for an existing Chef de Partie or an excellent Junior CDP ready for the next step who has a passion for producing quality fresh food in a welcoming environment.

Responsabilidades

• 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 to design and deliver new dishes for our menus and daily specials
• Demonstrate great planning and organisational skills to maintain effective controls with regard to GP and labour
• Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams

Descripción del empleo

Chef De Partie (30 - 35 hours per week)

Tucked away in the loveliness of leafy Ealing, The New Inn is just a hop, skip & jump from South Ealing Tube station and a stones throw from the buzz of Ealing Broadway. We don't like to brag (okay, maybe just a little bit), but we are rather proud of our cracking seasonal menus and drinks list that could charm even the fustiest of sippers. Our garden? She's a bit of a show off herself, bursting with good vibes and sun seekers in the summer and cozily wrapped up come the winter months. Liam our GM has been with Young's for many years and has a strong focus on generous hospitality, quality service and creating unforgettable experiences for our guests - we would love to welcome you in to our tight-knit family and continue to delight our customers. We had a top to toe glow up a few years back, and she's still looking like a proper stunner. So if you're in the area pop in, introduce yourself and see what all the fuss is about!

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 Junior CDP ready for the 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 servethrough 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