Chef de Partie
Carshalton
Carshalton Station

About Us:
The Greyhound Hotel is a traditional pub set in the heart of Carshalton, presented with a twist of refinement and a varied menu with freshly prepared British food. There is space for any type of occasion, from enjoying the sunshine in one of our outside huts overlooking the garden, to having a quaint meal in our iconic Swan dinning room. A fast paced atmosphere in all areas of the business, you will be joining a team that excel on customer service and exceeding expectations. Ideally you would have a can do attitude and determination in your role. Only a 5 minute walk from Carshalton train station, with destinations to both London and Epsom, along with bus routes close to the hotel. Local attractions include Honeywood Museum, Lavender fields, Little Holland House as well as picturesque Carshalton Ponds.

Our offer to a Chef de Partie
- Up to £8.50 per hour
- 28 Days holiday per year
- Average working hours 45 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”