Chef de Partie Pay: up to £17.50 including Tronc
Arros QD is the result of chef Quique Dacosta’s lifelong passion for paella and wood-fired cooking. Our concept evolves around rice, wood and fire, and our aim is to bring the best of Valencian cuisine to the heart of London.
We are looking for chefs with professional cooking experience, who have previously worked cooking with fresh produce from scratch and are ready to join a welcoming, supportive and gastronomy focused kitchen brigade.
Joining ArrosQD means you’ll work with high-quality ingredients and under the gastronomic guidance of Michelin Star Chef Quique Dacosta, following recipes to signature dishes and traditional paellas and rice dishes with love and care.
At ArrosQD, we put high-quality produce and service first for our guests. We build careers and opportunities by ensuring Learning and Development opportunities are present daily. Internal growth is embedded in our culture.
We are looking for truly engaging individuals who want to help us live by our values and fulfill our mission, which is to be the best ambassadors of Valencian gastronomy, with the Paella culture at the heart of what we do.
So if you feel like starting (or continuing) an exciting career in hospitality…we want to hear from you!
We are always looking to improve our team’s journey, and these are some of the current initiatives to help you succeed with us:
- No zero-hour contract, unless you ask us for one because it suits you.
- A dedicated training team and state-of-the-art platforms to get you where you want. There are lots of training and development opportunities.
- Nespresso coffee and tea for free, as much as you want
- Take as many holidays as you need! We will pay up to 28 and spread your holiday pay in the way that suits you best.
- Celebrate your birthday: dinner on us!
- Refer a friend scheme, generous incentives if you help us build a dream team!
- Great staff discounts (50% in all our restaurants)
- Free CODE subscription; access to great discounts in local bars and restaurants across the country
- Summer and Christmas team parties
Our menu changes with the seasons, blending regional Spanish cooking heritage with local British ingredients. Cooked a la llama on our six‑meter stove, dishes include flame‑grilled octopus and tomahawk steaks, with paellas as the speciality.
We want to make the application and selection process suitable for all. We’re very happy to discuss adjustments to our standard processes to facilitate this for you – just let us know and we can chat about it.
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