Chef de Partie

Chef De PartieThe Greyhound Pub & Hotel has stood overlooking the beautiful Carshalton Ponds since the 1700s. With our pond view Swan Dining Room, dog-friendly bar area and a lively garden space featuring heated huts, The Greyhound is the ideal place to enjoy drinks, a delicious Sunday roast or even just a cup of coffee with your family and friends. Our hotel has 19 classic rooms and 2 stunning boutique rooms which have a beautiful view of the ponds. We have on-site parking and Carshalton train station is only a 7-minute walk with direct trains to London Victoria every 30 minutes, making The Greyhound perfect for your next business trip or weekend break.You will always get a friendly welcome at The Greyhound from all of our team!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 HotelsFree mealsWeekly paySharesave SchemeCompany Pension Scheme28 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: Have experience championing excellent servicethrough quality foodDemonstrate a passion to deliver fantastic foodevery timeBe an active hands-on Chef de Partie / KitchenSupervisorShow willingness to learn new skills, be anactive team player with excellent communication skillsWorking 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 specialsDemonstrate great planning and organisationalskills, necessary to maintain effective controls with regard to both GP andlabourHave a pro-active approach to driving sales anddelivering growth, through engagement with both kitchen and front of houseteams