Chef De Partie
WELCOMING GUESTS SINCE 1920. Steeped in history, our cosy and quintessentially British tavern is centrally located, just two minutes walk from Paddington Station. Boasting a fantastic range of drinks, including rotating cask ales, as well as traditional pub classics on the menu, we’re a firm favourite with locals and visitors alike. Just don’t forget to look out for our marmalade-loving bears while you’re here.
With 12 bedrooms, we are now taking bookings for our hotel. Elegantly decorated, each of our rooms comes with air-conditioning, a large flat-screen TV, mini-fridge, an en-suite, as well as tea and coffee making facilities.
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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