Chef de Partie

Youngs; Tonbridge; Hybrid; GBP 24,000 - 30,000; Full time

Benefits offered by this job

Tips & gratuities

Four-day working week

Apprenticeship scheme

Culinary Masterclasses

Discounts in Young's pubs

Free meals

Weekly pay

Sharesave Scheme

Company Pension Scheme

28 Days holiday per year

Job summary

The Carpenters Arms in Tonbridge, Kent is seeking a creative and passionate Chef de Partie to join our team. You will help develop our food offering, focusing on good ingredients, simple execution, and dishes guests love. A four-day working week, tips, and access to development programmes are part of the package.

We value consistency, quality, and engaging service. Join us to craft fresh, delicious dishes in a welcoming countryside pub environment and contribute to regular specials and

Qualifications

• Creative and passionate Chef de Partie.
• Experience delivering quality food with consistency.

Responsibilities

• Assist Head Chef with daily kitchen operations.
• Prepare and cook dishes to spec and portion control.
• Contribute to designing and delivering new menu items and daily specials.
• Support the team to maintain high standards and GP targets.

Job description

Chef De Partie

The Carpenters Arms | Countryside Pub | Tonbridge, Kent

Set amongst the beautiful farmland surrounding Tonbridge, The Carpenters Arms is a charming countryside pub with 9 cosy hotel rooms, a welcoming atmosphere and a real passion for good food!

We’re looking for a creative and passionate CDP to join our team and help us continue to develop our food offering.

Our approach to food is simple: good ingredients, properly cooked, delicious food and no unnecessary fuss.

We love classic pub favorites, seasonal dishes, daily specials and, of course, a cracking Sunday roast with all the trimmings. We also run regular themed food events, bringing a little excitement to the pub and giving our chefs the chance to have some more fun with food.

We’re looking for someone who enjoys being creative but also understands the importance of consistency, quality and delivering food that our guests genuinely want to come back for.

Our philosophy is simply we CARE

• Community
• Attention to detail
• Reliable
• Engaging

This forms the foundation for every thing we do!

We believe hard work should be rewarded

Tips and Gratuities:

Tips and gratuities typically add around £3 per hour to your hourly pay rate.

Work-Life Balance:

We actively encourage a four-day working week, giving all our chefs more quality time off to rest, recharge and enjoy life outside the kitchen.

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