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- Tasks: Create delicious breakfast dishes and help design exciting new menu items.
- Company: The Lamb, a charming 12th-century inn in a picturesque village.
- Benefits: Weekly pay, free meals, discounts, and career development opportunities.
- Why this job: Join a fun, dog-friendly team and make customers smile with your culinary skills.
- Qualifications: Experience as a Chef de Partie or a passionate Commis Chef ready to step up.
- Other info: Access to culinary masterclasses and a supportive environment for growth.
The predicted salary is between 24000 - 36000 £ per year.
The Lamb, a 12th-century coaching inn with 18 beautiful boutique bedrooms in an idyllic setting in the postcard village of Hindon, is looking for a Breakfast Chef. We’re a fun team and we’re passionate about customers and our four-legged friends! We’re a massively dog-friendly pub and hotel and look after a lot of shooting parties during the shooting season! The Lamb is a favourite with the locals, offering everything from a pint of real ale to cocktails on our garden terrace, three-course dinners in the restaurant to delicious Sunday roasts!
What we offer our Chefs de Partie/ Breakfast Chefs:
- Access to our CDP - Sous Chef development programme and beyond: The majority of our Head Chef appointments are internal.
- Access to our Apprenticeship Scheme - Gain a nationally recognised qualification while you work.
- Access to our Culinary Masterclasses to sharpen your skills.
- 20% discount in all Young's Pubs and 30% discount on overnight stays in our Pubs with Rooms.
- Free meals.
- Weekly pay.
- Sharesave Scheme.
- Company Pension Scheme.
- 28 Days holiday per year.
What we look for in a Breakfast Chef:
We are looking for an existing Chef de Partie/ Breakfast Chef or an excellent Commis Chef looking for their next step, who considers themselves to have a passion and flair for producing quality fresh food in an environment that makes people feel welcome.
As the successful Chef de Partie you will:
- Have experience championing excellent service through quality food.
- Demonstrate a passion to deliver fantastic food every time.
- Be an active hands-on Chef de Partie / Kitchen Supervisor.
- Show willingness to learn new skills, be an active team player with excellent communication skills.
- Working alongside your Head Chef, you will be able to demonstrate your creativity and ability by helping to design and deliver new dishes for our menus and daily specials.
- Demonstrate great planning and organisational skills, necessary to maintain effective controls with regard to both GP and labour.
- Have a pro-active approach to driving sales and delivering growth, through engagement with both kitchen and front of house teams.
We look forward to hearing from you.
Chef de Partie employer: Oli Aubrey-Thomas
Contact Detail:
Oli Aubrey-Thomas Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie
✨Tip Number 1
Get to know the venue! Before your interview, pop by The Lamb for a pint or a meal. Familiarising yourself with the atmosphere and menu will help you connect with the team and show your genuine interest.
✨Tip Number 2
Show off your skills! Bring along a portfolio of your best dishes or even a few photos from your previous kitchens. This gives us a taste of your creativity and passion for quality food.
✨Tip Number 3
Be ready to chat about teamwork! We love a hands-on Chef de Partie who can work well with others. Share examples of how you've collaborated in the kitchen and contributed to a positive environment.
✨Tip Number 4
Don’t forget to ask questions! Show us you're keen to learn and grow by asking about our CDP - Sous Chef development programme or Culinary Masterclasses. It shows you're serious about your career!
We think you need these skills to ace Chef de Partie
Some tips for your application 🫡
Show Your Passion: When writing your application, let your love for cooking and creating delicious dishes shine through. We want to see that you’re not just looking for a job, but that you genuinely care about delivering fantastic food and making our guests feel welcome.
Tailor Your CV: Make sure your CV highlights your relevant experience as a Chef de Partie or Commis Chef. Focus on your skills in producing quality fresh food and any creative contributions you've made to menus. We love seeing how you can bring your unique flair to our kitchen!
Be Yourself: Don’t be afraid to let your personality come through in your application. We’re a fun team at The Lamb, so showing us who you are will help us see if you’ll fit right in with our vibe. A bit of humour or a personal touch can go a long way!
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 details about the role. Plus, it shows you’re keen to join our team at The Lamb!
How to prepare for a job interview at Oli Aubrey-Thomas
✨Know Your Ingredients
Familiarise yourself with the key ingredients and dishes that The Lamb is known for. Be ready to discuss how you would use fresh, local produce to create mouth-watering breakfast options. This shows your passion for quality food and your understanding of the role.
✨Show Off Your Creativity
Prepare a few ideas for new dishes or specials you could introduce. This not only demonstrates your culinary skills but also your willingness to contribute to the menu. Make sure to highlight any unique twists you can bring to traditional breakfast items!
✨Team Player Attitude
Emphasise your experience working in a team environment. Share examples of how you've collaborated with others in the kitchen to deliver excellent service. The Lamb values teamwork, so showing that you can communicate effectively and support your colleagues will go a long way.
✨Passion for Customer Experience
Discuss your approach to ensuring customer satisfaction through food. Share anecdotes about how you've gone above and beyond to create memorable dining experiences. This aligns perfectly with The Lamb's focus on making guests feel welcome and valued.
