Chef De Partie
Are you looking for a job that is more than just a payslip? Welcome to the herd. The only real pub in Westfield with a warm and lively atmosphere is The Cow’s contagious. A busy and buzzy three-floor venue, with views of the Olympic Park and London Stadium. If you’re bubbly, smiley and have a passion for perfect service you are looking in the right place and we want YOU! No two days are the same in the life of The Cow. As a member of the team you are responsible for providing exceptional customer experience, mixing drinks and waiting on tables, all with a smile.
Perks
- Great work-life balance.
- 28 Days Holiday Pay & Team Discounts
- Tips & Tronc
- Company’s culture – Youngs is committed to sustainability & Career Pathways
- Training & Development.
What we offer our Chefs de Partie:
- Access to our CDP – Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
- Access to our Apprenticeship Scheme – Gain a nationally recognised qualification while you work.
- Access to our Culinary Masterclasses to sharpen your skills.
- 20% discount in all Young’s Pubs and 30% discount on overnight stays in our Pubs with Rooms
- Free meals
- Weekly pay
- Sharesave Scheme
- Company Pension Scheme
- 28 Days holiday per year
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.
- 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.
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