Chef de Partie

Chef De Partie The 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 :

• Accomodation on site
• 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