Chef de Partie

About Us:

An iconic riverside pub in South West London is looking for a new CDP

This is an incredible opportunity to work in an iconic pub on the banks of the River Thames, a pub since 1786, making it one of the most famous landmark pubs in London. 

With the recent management change, we’re looking for a passionate CDP who will help the head chef bring the new food vision to life and help create a distinctive food brand that stands out. You will work closely with the head chef to deliver and use seasonal ingredients where possible.

You’ll be part of kitchen operations, with a focus on delivering seasonal food for the summer shack, including a clay oven robata grill, and grill-based dishes in the main kitchen.

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 Hotels
• 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