Job description Chef De Partie Richmond’s most loved local!
Based in the heart of Richmond High Street, a stone’s throw away from the river or a lovely stroll to Richmond park, The Old Ship is a traditional British pub that is suitable for any occasion. Our seasonal menu is packed with fresh premium British produce daily. From a quick bite before the theatre to a pre-match feast before heading onto Twickenham to watch some rugby, we’ve got the perfect meal for you. If you are looking for the best sports atmosphere in Richmond, from rugby to football and any other live sports events, we have seven screens to make sure you don't miss any of the action. General Manager Ian and the team are ready and waiting to welcome you!
Do you think this sounds like the place for you? Then apply now to join Richmond's most exciting sports venue with all of the pleasures of a traditional English pub!
What we offer our Chefs de Partie:
1. Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
2. Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
3. Access to our Culinary Masterclasses to sharpen your skills.
4. 20% discount in all Young's Pubs and Hotels
5. Free meals
6. Weekly pay
7. Sharesave Scheme
8. Company Pension Scheme
9. 28 Days holiday per year
What we look for in a Chef de Partie:
Weare looking for an existing Chef de Partie or an excellent Commis Chef lookingfor their next step, who considers themselves to have a passion and flare forproducing quality fresh food in an environment that makes people feel welcome.As the successful Chef de Partie you will:
10. Have experience championing excellent servicethrough quality food
11. Demonstrate a passion to deliver fantastic foodevery time
12. Be an active hands-on Chef de Partie / KitchenSupervisor
13. Show willingness to learn new skills, be anactive team player with excellent communication skills
14. Working alongside your Head Chef, you will beable to demonstrate your creativity and ability by helping to design anddeliver new dishes for our menus and daily specials
15. Demonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabour
16. Have a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams