Chef de Partie - Live In
East Sheen
Mortlake
About Us:
Once a coaching inn, our handsome pub has served the East Sheen community since 1776. With panelled walls, a wood burning fire and candle lit corners you’ll find cosy nooks and crannies to hide away in during the winter and in the summer enjoy dining alfresco in our famously large and beautiful garden. Our menu combines creative seasonal dishes with the more traditional pub favourites, all made using the best British ingredients. On our bar you’ll find a good selection of perfectly kept cask Ales and an extensive wine list. We offer full table service throughout our pub, garden and restaurant and we are well known for our friendly welcome from all the team.   Our pub moto is ‘Come as our guests and leave as our friends’ which perfectly describes our relationship with our customers.  Our nearest tube station is Richmond or Mortlake station from the over ground.
Our offer to a Chef de Partie
- Up to £9 OTE
- Live in available
- 28 Days holiday per year
- Average working hours 40-48 hours
- 20% Discount in all Young’s and Geronimo pubs and hotels.
- Access to our Apprenticeship Scheme, development programs and Chef Academy.
What we look for in a Chef de Partie;
We are looking for an existing Chef de Partie or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flare for producing quality fresh food in an environment that makes people feel welcome. As the successful Chef de Partie you will:
- 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.
- You will show willingness to learn new skills, be an active team player with excellent communication skills.
- Working alongside your Head Chef you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials.
- Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both General Practitioner and labour.
- Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams.
‘Thanks for your interest in working with Youngs’
“We believe in developing our people to delight our customers”