Chef de Partie Royal Albert Deptford - London pay based on experience

Eltham GPO; London; On-site; GBP 25,000 - 30,000; Full time

Job summary

A vibrant Victorian public house in New Cross is seeking a Chef De Partie to manage their section and contribute creatively to menu design. In this role, you'll work with quality British pub fare and will be supported by experienced chefs to further your culinary skills and career path.

Benefits

Christmas Day off

50% discount off all food

50% discount on all drinks

50% discount on beer through the brewery store

£50 birthday bar tab

Qualifications

• Experience as a Chef De Partie in a high-pressure environment.
• Strong understanding of cooking techniques and ingredient quality.
• Desire to contribute to menu creation and seasonal changes.

Responsibilities

• Run your section effectively during busy shifts.
• Participate in menu design and daily specials.
• Teach and mentor Commis and KP staff.

Skills

Culinary Skills

Menu Design

Team Collaboration

Job description

A Grade 2 listed Victorian public house dripping with tradition, with dark wood furnishings, ornate lamps and chesterfield sofas.

This cask ale and craft beer pub in New Cross features an ever changing line up of some of London’s finest breweries.

We are known quality British pub fayre served from our open kitchen.

Add great live music and our iconic Sunday jazz nights, there is never a dull day at The Royal Albert.

What we offer you?

• Christmas Day off
• 50% discount off all food in any Portobello pub
• 50% discount on all drinks in any Portobello pub
• 50% discount on beer through the brewery store
• £50 birthday bar tab
• Most importantly our values are about treating EVERY individual with Honesty, Integrity & Respect

What you offer us?

As a Chef De Partie, you will have the responsibility for running ‘YOUR’ section, on busy shifts. You will be trusted to run the kitchen on less busy shifts and will be an integral part of the brigade.

You will be as involved in the menu design and daily specials as you wish, we want our teams to own ‘their menu’

We are not interested in foams, gels & smears! We need proper chefs that cook great ingredients perfectly every time, we want our main menu to change with the seasons, and specials that show imagination, flair, and personality. You will be supported and developed by our Sous & Head Chefs, and in return will teach our Commis’ and KP’s, what the crave.

We will give you the knowledge to one day be a Head Chef, with regular training days and visits from our Group Executive Chef & Area Chefs