Company Description
Millen Inns Limited proudly operates four historic UK pubs, The Balck Boy in Headington, Oxford, The Castle in Oxford, The Red Lion in Deddington, Banbury and Ye Olde Reine Deer Inn in Banbury, both known for their character, heritage, and welcoming atmosphere. As the flagship for Hook Norton Brewery, Ye Olde Reine Deer Inn dates back to 1570 and offers exceptional ales and classic pub dishes, including popular Sunday roasts made with locally sourced ingredients. The Castle, established in 1892, showcases Victorian architecture and serves quality brews alongside a menu of favorite pub meals. Across both venues, the company blends tradition with innovation, focusing on authentic British hospitality, high-quality food and drink, and a strong sense of community. Team members join a pub family committed to delivering 5-star service and memorable guest experiences. With the original building dating back to 17th Century… Located in Oxford, The Black Boy Pub, Restaurant & Hotel is in an area with good shopping. Pitts Rivers Museum and Oxford University Museum of Natural History are cultural highlights, and some of the area's notable landmarks include University Church of St Mary the Virgin, the Radcliffe Camera and the Westgate and Bicester shopping centres.
Role Description
The Chef De Partie role at Millen Inns Limited is a full-time, on-site position based at The Balck Boy in Headington, Oxford . The Chef De Partie will manage a designated section of the kitchen, ensuring consistent preparation and presentation of pub classics, Sunday roasts, and other menu items to company standards. Daily responsibilities include prepping ingredients, cooking dishes to spec, monitoring stock levels, and maintaining food safety and hygiene compliance. The role involves supporting the Head Chef and Sous Chef, training junior team members, and contributing to menu improvements while respecting the pubs’ traditional style. The Chef De Partie will work closely with the wider team to provide efficient service, coordinate with front-of-house staff, and uphold a positive, collaborative kitchen environment.
Qualifications
- Professional culinary experience in a similar role (Chef De Partie or experienced Commis), ideally within a pub, bistro, or casual dining environment.
- Strong skills in hot section, grill, or roast preparation, with confidence in cooking traditional British dishes and carvery-style Sunday roasts.
- Sound knowledge of food safety, hygiene standards, and allergen awareness, holding or willing to obtain relevant food handling certifications.
- Ability to manage a kitchen section independently, including mise en place, service, and end-of-shift cleaning and organization.
- Good communication and teamwork skills, with the ability to work calmly under pressure during busy service periods.
- Attention to detail in presentation and portion control, with a commitment to consistent quality and guest satisfaction.
- Flexibility to work evenings, weekends, and bank holidays as required in a hospitality setting.
- Formal culinary training or NVQ/City & Guilds in Professional Cookery is an advantage but not essential with equivalent experience.
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