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- Tasks: Join our kitchen team as a Chef de Partie, supporting Sous Chefs and Head Chef.
- Company: Brunning and Price is a growing family of 79 pubs, committed to sustainability and community.
- Benefits: Enjoy up to £28,000 per year, paid overtime, free meals, and discounts at various venues.
- Why this job: Be part of a friendly kitchen culture with opportunities for growth and development.
- Qualifications: Experience in catering or hospitality is preferred; passion for fresh food is essential.
- Other info: We offer apprenticeships and flexible pay options to support your career journey.
The predicted salary is between 22400 - 31200 £ per year.
Are you a Chef de Partie who is ready to progress your career? Here at Brunning and Price we offer Level 1, 2 and 3 apprenticeships to help you grow in your role. If you're ready for the challenge we're ready for you. Join us at The Old Windmill, Chelmsford.
There's plenty in it for you:
- Your Bread and Butter
- Basic up to £28,000 per year, plus tronc (that's your card tips that are paid into your bank)
- Paid overtime
- Great cash tips
- Free meals on shift, choose from the menu!
- 30% discount for you, your friends and family across B&P and our group including wagamama.
- NEST pension.
- Great discounts via Perks on Tap, saving you money on everyday purchases and more.
- Cycle to work scheme.
- £1,000 referral bonus for introducing new Managers or Chefs to the company.
- Wagestream - use flexible pay to choose when to get paid.
- Weekly pay - because everyone loves a payday!
- Free 24-hour confidential legal and information helpline for you and your family.
- Bespoke wellbeing support offering free counselling for all crew.
- Discounted gym membership.
- Plenty of social get-togethers - it's not all work and no play.
- Recognition platform with regular thank-yous.
- Superb internal and external development programmes to support your progress.
- Earn while you learn - we partner with national training provider HIT to support our work-based Level 3 Chef de Partie apprenticeships, plus tailored chef workshops.
- We encourage movement between our pubs so you can have a long-term career with B&P.
About you...
You may have experience in catering as a chef, line cook, breakfast chef, section chef or chef de partie in a restaurant, gastro pub or the wider hospitality sector. As our Chef de Partie you'll be working across all areas of the kitchen, supporting our Sous Chefs and Head Chef. If you're passionate about fresh food cookery you're likely to be our kind of person and we would love to hear from you!
About Brunning and Price...
A family of 79 pubs and still growing! A company with heart, where individuality, personality and diversity are encouraged. A company committed to reducing our carbon footprint, working sustainably, and supporting our local communities.
If you want to work in a friendly kitchen where you'll really be part of the team, apply now to be our new Chef de Partie!
Chef de Partie employer: Old Windmill
Contact Detail:
Old Windmill Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie
✨Tip Number 1
Network with current or former employees of Brunning and Price. They can provide valuable insights into the company culture and what it takes to succeed as a Chef de Partie, which can help you stand out during the interview process.
✨Tip Number 2
Familiarise yourself with the menu at The Old Windmill and be prepared to discuss your favourite dishes or suggest improvements. Showing that you have a genuine interest in their offerings can impress the hiring team.
✨Tip Number 3
Demonstrate your passion for fresh food cookery by sharing personal experiences or projects related to cooking. This can help convey your enthusiasm and commitment to quality, which aligns with the values of Brunning and Price.
✨Tip Number 4
Prepare to discuss your career aspirations and how you see yourself growing within the company. Highlighting your desire for professional development can resonate well with their commitment to supporting staff growth.
We think you need these skills to ace Chef de Partie
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience in catering, particularly as a chef, line cook, or section chef. Emphasise any specific skills related to fresh food cookery and your ability to work in a team.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for cooking and your desire to grow within the company. Mention why you are interested in Brunning and Price specifically and how you align with their values.
Highlight Your Development Goals: In your application, express your eagerness to take advantage of the apprenticeship opportunities offered. Discuss your career aspirations and how you see yourself progressing within the company.
Proofread Your Application: Before submitting, carefully proofread your CV and cover letter for any spelling or grammatical errors. A polished application reflects your attention to detail, which is crucial in the culinary field.
How to prepare for a job interview at Old Windmill
✨Show Your Passion for Fresh Food
Make sure to express your enthusiasm for fresh food cookery during the interview. Share specific examples of dishes you love to prepare and how you source quality ingredients, as this aligns with the company's values.
✨Highlight Your Teamwork Skills
As a Chef de Partie, you'll be working closely with Sous Chefs and the Head Chef. Be prepared to discuss your experience in a team environment and how you contribute to a positive kitchen atmosphere.
✨Discuss Your Career Progression Goals
Brunning and Price offers various development programmes. Talk about your career aspirations and how you see yourself growing within the company, showing that you're eager to take advantage of their apprenticeship opportunities.
✨Prepare Questions About the Role
Have a few thoughtful questions ready about the Chef de Partie position and the kitchen's operations. This shows your genuine interest in the role and helps you assess if it's the right fit for you.
