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