Chef de Partie

Youngs; Royal Tunbridge Wells; On-site; GBP 23,000 - 29,000; Full time

Benefits offered by this job

CDP‑Sous Chef development programme

Apprenticeship Scheme

Culinary Masterclasses

20% discount in Young's pubs

30% discount on overnight stays in Pub

Free meals

Weekly pay

Sharesave Scheme

Company Pension Scheme

28 Days holiday

Job summary

The White Bear in Royal Tunbridge Wells is seeking an enthusiastic Chef de Partie to join a dynamic, friendly team. You will contribute to seasonal British dining and craft drinks, delivering high standards of food with hospitality at the core.

You will work under the Head Chef, create and refine dishes for menus and daily specials, and collaborate with front-of-house colleagues to ensure guest satisfaction. A passion for fresh, seasonal cooking and a collaborative spirit are essential.

Qualifications

• Experience championing excellent service through quality food.
• Passion to deliver fantastic food consistently.
• Hands-on Chef de Partie / Kitchen Supervisor.
• Willingness to learn and be an active team player with strong communication.
• Ability to design and deliver new dishes for menus and daily specials.
• Strong planning and organisational skills to control GP and labour.
• Pro-active approach to driving sales and engagement with kitchen and front-of-house teams.

Responsibilities

• As the successful Chef de Partie you will: champion 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 and be an active team player with excellent communication.
• Work with Head Chef to design and deliver new dishes for menus and daily specials.
• Maintain planning and organisational skills to control GP and labour.

Skills

Excellent service

Team player

Hands-on

Communication skills

Creativity

Planning and organisation

Sales and growth mindset

Job description

Chef De Partie

The White Bear sets the trend for city buzz, quality cocktails and seasonal British dining! With its friendly atmosphere and dynamic team, working here offers a fun, social environment. We work together, socialise together and get the job done as one team, whilst ensuring everyone comes as a guest and leaves as a friend! We take pride in serving fresh, seasonal, British food along with craft beers and beautiful wines delivered with exceptional hospitality. You will have a passion to deliver exceptional customer service with a friendly outgoing personality and a desire to work as part of a team.

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