At a Glance
- Tasks: Create stunning dishes and lead a passionate kitchen team to culinary excellence.
- Company: Award-winning catering company serving over 45,500 happy customers daily.
- Benefits: Birthday off, masterclasses with Michelin chefs, free lunch, and mental health support.
- Other info: Opportunities for professional development and a supportive work culture.
- Why this job: Join a creative team and showcase your culinary flair while making a real impact.
- Qualifications: Two years' experience in a similar role and a passion for exceptional food.
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. 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. And 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, 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.
Explore all benefits and more by visiting the BM Caterers website.
Chef de Partie in City of Westminster employer: bartlett mitchell - #SOOxfordCircus
As a multi award-winning contract catering company, we pride ourselves on fostering a vibrant work culture that celebrates culinary creativity and teamwork. Our Chef de Partie role offers not only competitive benefits like an annual day off for your birthday and monthly masterclasses with Michelin-starred chefs, but also ample opportunities for professional growth through fully funded development courses. Join us in a supportive environment where your passion for food can flourish while making a meaningful impact on our customers' dining experiences.
Contact Details:
bartlett mitchell - #SOOxfordCircus Recruitment Team
StudySmarter Expert Advice🤫
We think this is how you could land Chef de Partie in City of Westminster
✨Tip Number 1
Get to know the company! Research BM Caterers and their culinary style. This way, you can tailor your conversation during interviews to show how your experience aligns with their values and standards.
✨Tip Number 2
Network like a pro! Connect with current or former employees on LinkedIn. They can provide insider tips about the company culture and what it takes to succeed as a Chef de Partie there.
✨Tip Number 3
Show off your skills! If you get the chance, bring a dish or two to the interview that showcases your creativity and flair. It’s a great way to leave a lasting impression!
✨Tip Number 4
Don’t forget to apply through our website! It’s the best way to ensure your application gets noticed. Plus, you’ll find all the latest opportunities and benefits we offer right there.
We think you need these skills to ace Chef de Partie in City of Westminster
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 awards you've bagged. We want to see how you can bring creativity and imagination to our kitchen.
Be Clear About Your Experience:Make sure to highlight your two years of experience in a similar operation. We love seeing how you've tackled challenges and achieved targets in the past. Don't forget to mention any specific dishes or menus you've crafted!
Communicate Your Team Spirit:We're all about teamwork here at StudySmarter. In your application, talk about how you've inspired and worked with your team to create exceptional dining experiences. Show us that you can lead while also being a great team player!
Apply Through Our Website:Ready to take the plunge? Make sure to apply through our website for the best chance of success. We can't wait to read your application and hopefully welcome you to our award-winning team!
How to prepare for a job interview at bartlett mitchell - #SOOxfordCircus
✨Show Off Your Culinary Passion
Make sure to express your love for food and cooking during the interview. Share specific examples of dishes you've created or unique culinary experiences you've had. This will demonstrate your genuine enthusiasm and creativity, which are key for a Chef de Partie.
✨Know Your Numbers
Brush up on your financial knowledge related to menu planning and stock control. Be prepared to discuss how you’ve managed costs in previous roles and how you can contribute to achieving targets. This shows that you understand the business side of catering, which is crucial for this position.
✨Team Spirit is Key
Highlight your experience in leading and inspiring a team. Share stories about how you’ve fostered collaboration in the kitchen and improved team morale. This will resonate well with the company’s focus on teamwork and customer satisfaction.
✨Feedback is Your Friend
Demonstrate your commitment to continuous learning by discussing how you’ve used feedback to improve your skills. Mention any specific instances where you’ve adapted based on customer or peer feedback, showing that you’re always striving for excellence.
