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Chef de Parties Required in London

Posted: 13-04-2022
Place: Greater London



Chef de Parties
Smiths of Smithfield – Farringdon
Situated in the heart of the City of London, Smiths of Smithfield is a stunning example of a Grade II listed building that over the years has evolved to its present-day design of four floors each offering a unique dining and drinking experience.
We serve fresh, seasonal British food from breakfast through to dinner. From healthy indulgent brunch and soul-warming classics to prime cuts of meat showcasing our butchery heritage, all proudly championing provenance.
Our offer to a Chef de Partie
- Up to £7.83 per hour + excellent tips
- 28 Days holiday per year
- Average working hours 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”

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