At a Glance
- Tasks: Create exceptional dishes and inspire your team in a vibrant kitchen environment.
- Company: Award-winning catering company serving over 45,500 happy customers daily.
- Benefits: Birthday off, masterclasses with Michelin chefs, free lunch, and discounts.
- Other info: Enjoy a supportive culture with opportunities for personal and professional growth.
- Why this job: Join a creative culinary team and showcase your flair for food.
- Qualifications: Two years' experience in a similar role and relevant culinary qualifications.
The predicted salary is between 30000 - 40000 € per year.
We’re a multi award-winning contract catering company, with a team of trained foodies serving over 45,500 satisfied customers every day. We now have an exciting opportunity for an experienced Chef de Partie to join our team. This is a CDP position to work Monday to Friday, 6:00-14:30 mostly at our location of Tate Britain. Occasional cover at our unit of Bank station might be required.
Inspired by food, with real flair and imagination, you’ll provide an exceptional culinary showcase to the highest standards of production. With sound financial and legislative knowledge, you understand how to achieve targets, plan balanced, well-costed menus and monitor stock levels and controls. You’ll inspire your team too, promoting a culture of working together to achieve customer satisfaction and exceed expectations.
An effective communicator with a strong customer focus, you’ll gain valuable feedback to measure success and be committed to continuous learning. With two years’ experience working in a similar sized operation and educated to C&G 1&2, NVQ or equivalent experience, you’ll have an exciting portfolio of awards, demonstrating the highest standards in the industry.
Benefits:
- An annual day off for your birthday!
- Monthly masterclasses with Michelin-starred chefs.
- Fully funded development courses ranging from levels 2 to 7.
- Discounts and cashback at a wide variety of retail and leisure outlets.
- Cycle-to-work scheme.
- Freedom Friday – a paid day off to volunteer at a charity of your choice.
- Free lunch every workday!
- 24/7 access to the Mental Health Charter App.
- Enhanced parental leave benefits.
- Paid leave for fertility treatments.
- Grandparent leave to support your loved ones with their new arrival.
Chef de Partie employer: bartlett mitchell - #GBasinghall
Join our multi award-winning contract catering company as a Chef de Partie, where you'll be part of a passionate team dedicated to serving over 45,500 customers daily. Enjoy a supportive work culture that prioritises employee growth with fully funded development courses and unique benefits like a birthday day off and Freedom Friday for volunteering. Located at the iconic Tate Britain, this role offers a creative culinary environment with opportunities to learn from Michelin-starred chefs and contribute to a collaborative team focused on excellence.
Contact Detail:
bartlett mitchell - #GBasinghall Recruiting Team
StudySmarter Expert Advice🤫
We think this is how you could land Chef de Partie
✨Tip Number 1
Get to know the company! Research their values, mission, and what makes them tick. When you walk into that interview, you want to show that you’re not just another candidate but someone who genuinely cares about being part of their culinary journey.
✨Tip Number 2
Practice your cooking skills! If you can, whip up a dish that showcases your flair and imagination. Bring it along to the interview or share your culinary creations on social media. It’s a great way to demonstrate your passion and creativity in the kitchen.
✨Tip Number 3
Network like a pro! Connect with current or former employees on LinkedIn. Ask them about their experiences and any tips they might have for landing the job. Plus, a referral can go a long way in getting your foot in the door!
✨Tip Number 4
Don’t forget to apply through our website! It’s the best way to ensure your application gets seen by the right people. Plus, we love seeing candidates who take the initiative to engage directly with us!
We think you need these skills to ace Chef de Partie
Some tips for your application 🫡
Show Off Your Culinary Flair:When you're writing your application, let your passion for food shine through! Share your unique culinary experiences and any standout dishes you've created. We want to see your imagination and flair in action!
Highlight Your Experience:Make sure to detail your relevant experience, especially in similar-sized operations. We love seeing how you've tackled challenges and achieved targets in the kitchen. Don't forget to mention any awards or recognitions you've received!
Communicate Clearly:As an effective communicator, it's important to convey your ideas clearly in your application. Use straightforward language and structure your thoughts logically. This will show us that you can inspire your team and engage with customers effectively.
Apply Through Our Website:We encourage you to apply directly through our website! It’s the best way for us to receive your application and ensures you don’t miss out on any important updates. Plus, it shows us you're keen to join our team!
How to prepare for a job interview at bartlett mitchell - #GBasinghall
✨Know Your Culinary Skills
Brush up on your culinary techniques and be ready to discuss your experience in detail. Be prepared to showcase your flair for food and any awards you've received, as this will demonstrate your passion and expertise.
✨Understand the Company Culture
Research the company’s values and mission. Since they focus on customer satisfaction and teamwork, think of examples from your past where you’ve contributed to a positive team environment or exceeded customer expectations.
✨Menu Planning Mastery
Be ready to talk about how you plan balanced, well-costed menus. Bring examples of past menus you've created and discuss how you monitor stock levels and controls to ensure efficiency in the kitchen.
✨Show Your Communication Skills
As an effective communicator, you should be able to articulate your ideas clearly. Prepare to discuss how you gather feedback from customers and your team, and how you use that feedback for continuous improvement in your culinary practices.
