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- Tasks: Join our kitchen team as a Chef de Partie, crafting delicious dishes in a vibrant pub setting.
- Company: The Frog is a charming Hampshire farmhouse-style pub, part of the Hall & Woodhouse family.
- Benefits: Enjoy 60% off meals, tips, and a sensible work-life balance with 5 days on, 2 days off.
- Why this job: Be part of a Sunday Times Best Places to Work, with great training and career development opportunities.
- Qualifications: Experience as a Chef de Partie is essential; must be organised and passionate about food.
- Other info: Accommodation available at £69.93 per week, subject to availability.
The Frog is a new addition to the Hall & Woodhouse family of exceptional pubs, designed in the style of a Hampshire farmhouse and barn to blend perfectly with its beautiful surroundings. Opened in 2022, the Frog is the perfect reflection of a traditional country pub - treating guests to great food and drink in a wonderfully relaxed setting. With great transport links and dog friendly, the Frog is a focal point at the heart of the growing new community.
We are boosting our kitchen and have a vacancy for an experienced Chef de Partie, Section or Line chef to join our wonderful team.
Your rewards as a Chef with our team:
- A sensible work life balance with 5 days working and 2 days off
- Pay of £13.30 per hour, rising to £13.55 from April 1st
- Pay further boosted by a share of tips, and extra rewards for outstanding performance
- Job security with consistent hours in permanent or seasonal contracts
- A full package of lifestyle benefits in a business with sustainability at its core
- 60% off meals on duty, free chef uniform and kitchen shoes
- Great training and career development opportunities
- Pathway to Level 3 professional Production Chef apprenticeship, subject to meeting entry conditions
- Accommodation at a cost of £69.93 per week if required (subject to availability)
- A warm and friendly welcome and all the support you need to succeed
Apply if you are:
- A highly organized Chef de Partie who cares about your craft
- Skilled and experienced with a good food knowledge
- Able to run a section working to precise specifications for cooking and presentation
- Trained in food safety and hygiene regulations including allergens
- A real team player able to inspire and support colleagues
- A chef that enjoys the buzz of a busy service
- Diligent about compliance and sustainability
- Looking for a great chef job for the season and beyond
- Up for the challenge with a clear focus on teamwork and the guest
Previous experience and knowledge of the Chef de Partie role in a busy kitchen is essential. If you care about what you do, strive to be the best version of yourself, enjoy being part of a team and have the drive and commitment to thrive in a busy, exciting and rewarding kitchen, apply now.
Chef de Partie - Deepcut employer: Hall & Woodhouse Ltd
Contact Detail:
Hall & Woodhouse Ltd Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie - Deepcut
✨Tip Number 1
Familiarise yourself with the menu and style of cuisine at The Frog. Understanding their offerings will not only help you during the interview but also show your genuine interest in the role and the establishment.
✨Tip Number 2
Network with current or former employees of Hall & Woodhouse. They can provide valuable insights into the company culture and what they look for in a Chef de Partie, which can give you an edge during the selection process.
✨Tip Number 3
Prepare to discuss your previous kitchen experiences in detail, especially any roles where you worked under pressure. Highlighting your ability to thrive in a busy environment will resonate well with the hiring team.
✨Tip Number 4
Showcase your passion for sustainability and compliance in the kitchen. Given that The Frog values these principles, demonstrating your commitment to them can set you apart from other candidates.
We think you need these skills to ace Chef de Partie - Deepcut
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights relevant experience as a Chef de Partie or in similar roles. Emphasise your skills in food preparation, safety regulations, and teamwork, as these are crucial for the position.
Craft a Compelling Cover Letter: Write a cover letter that showcases your passion for cooking and your commitment to quality. Mention specific experiences that demonstrate your ability to thrive in a busy kitchen environment and your understanding of sustainability.
Highlight Relevant Skills: In your application, clearly outline your skills related to running a section, food presentation, and compliance with hygiene regulations. Use examples from your previous roles to illustrate your expertise.
Show Enthusiasm for the Role: Convey your excitement about joining the Frog and being part of a team that values great food and customer service. Let them know why you want to work there specifically and how you can contribute to their success.
How to prepare for a job interview at Hall & Woodhouse Ltd
✨Showcase Your Culinary Skills
Be prepared to discuss your previous experience in the kitchen, especially as a Chef de Partie. Highlight specific dishes you've mastered and any unique techniques you bring to the table. If possible, mention how you've contributed to menu development or improved kitchen efficiency.
✨Demonstrate Team Spirit
Since teamwork is crucial in a busy kitchen, share examples of how you've collaborated with colleagues in past roles. Talk about how you support and inspire your team, especially during high-pressure situations, to show that you're a true team player.
✨Emphasise Food Safety Knowledge
Make sure to discuss your training in food safety and hygiene regulations. Be ready to answer questions about allergen management and compliance, as this is vital for maintaining a safe kitchen environment.
✨Express Your Passion for Sustainability
Given the company's focus on sustainability, be prepared to talk about your commitment to eco-friendly practices in the kitchen. Share any initiatives you've been part of that promote sustainability, such as reducing food waste or sourcing local ingredients.
