Chef De Partie
Nestled on the banks of the Thames, the beautiful view of Kingston Bridge would be a tough one to beat. Across two stunning floors, The Bishop is the perfect destination for an exquisite dining experience, or catching up with friends and family over a couple of drinks. Carl and the team strive for quality service and warm hospitality, complemented by premium seasonal produce and a classic British offer.
We have undergone a stunning refurbishment, reopening with a new vision of premium smoked/grilled elements alongside nostalgic British cuisine & beverages, and a focus on delivering exceptional service through a friendly and familiar team.
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
10. Birthday & Anniversaries off
11. Generous Tronc
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:
1. Have experience championing excellent service through quality food
2. Demonstrate a passion to deliver fantastic food every time
3. Be an active hands-on Chef de Partie / Kitchen Supervisor
4. Show willingness to learn new skills, be an active team player with excellent communication skills
5. 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
6. Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour
7. Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams
INDBOH
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