Chef de Partie

Recruiter
White Hart
Location
London
Salary
10.00 GBP Hourly
Posted
14 Mar 2018
Closes
18 Mar 2018
Contract Type
Permanent
Hours
Full Time

Transport - Barnes Bridge over ground station. 209 bus route to Hammersmith underground - 10 min journey

About Us:

Built in 1662 and rebuilt in 1899, the White Hart is a piece of local history and home to the famous SW13 sunsets. Located on the banks of the river Thames and just a short journey away from central London, our beautiful pub has that carefree countryside feeling, providing respite from the concrete jungle. Here at the White Hart, we pride ourselves on attention to detail, impeccable customer service and strive to offer the best in seasonal British food. We're looking for friendly, outgoing and enthusiastic people to join our team

Our offer to a Chef de Partie

- Up to GBP10 per hour

- 28 days holiday per year

- Average working hours 39-45 hours, with 2 days off per week

- 20% discount in all Young's & Geronimo pubs and hotels

- Access to our Apprenticeship Scheme, development programmes 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 GP and labour

- Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams