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- Tasks: Create delicious dishes and manage your own section in a vibrant kitchen.
- Company: The Pig and Butcher, a Michelin-acclaimed pub with a focus on seasonal produce.
- Benefits: 50% off food and drink, training opportunities, and a supportive team environment.
- Why this job: Join a collaborative kitchen and showcase your creativity while advancing your culinary career.
- Qualifications: At least 2 years of experience in a professional kitchen and a passion for cooking.
- Other info: Be part of an award-winning team that values personal growth and development.
The predicted salary is between 25000 - 35000 £ per year.
The Pig and Butcher is a critically acclaimed pub and restaurant where our Michelin trained Head Chef Bobby Brown takes the best British seasonal produce to the next level. We serve a wide selection of British and European beers as well as an extensive wine list sourced from family run vineyards. Our menu specialises in rustic, country style cooking. Working closely with the best farms in the UK, we receive whole carcasses of rare and native breeds and butcher our meat on site.
We are now looking for a talented Chef de Partie. You will need to be confident enough to handle your own section and have a desire to develop new skills whilst working as part of a team. We take a collaborative approach to achieving great things, so you’ll have the opportunity to try out your ideas and even pitch your dishes to go onto the menu. If you’re an ambitious Chef de Partie who’s looking for your next opportunity and a chance to tangibly progress your career, this is the perfect place for you.
About you:
- An ambitious Chef de Partie with at least 2 years experience cooking to a 2-Rosette standard.
- Take a pro-active and proud approach to running a section.
- Experience of working in a professional kitchen and able to demonstrate a clear understanding of Health and Safety.
- Good communication skills.
- A team player who’s willing to work hard and help motivate your team to get the best results.
- Hungry to learn new techniques and develop your career – you should be ready for a new challenge.
What’s in it for you:
- Working alongside a supportive and experienced Head Chef who takes a collaborative approach to running his kitchen!
- An opportunity to make your mark and take your career to the next level.
- Training and developing opportunities – we like to develop from within.
- Companywide discounts 50% off food and drink.
- Cycle to work and technology scheme.
About Us:
Operated by the award-winning Noble Inns. Each one of our sites, much like our teams, is individual and offbeat! We believe in looking after our people just as well as we look after our guests. We have a passion for developing people’s careers and promoting from within.
Applicants must be passionate and take great pride in what they put on the plate and help us grow our good reputation even further. Good luck and we look forward to hearing from you.
Chef de Partie in London employer: Pig and Butcher Islington Limited
Contact Detail:
Pig and Butcher Islington Limited Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie in London
✨Tip Number 1
Get to know the restaurant! Before your interview, check out The Pig and Butcher's menu and vibe. This will help you tailor your conversation and show that you're genuinely interested in what they do.
✨Tip Number 2
Show off your skills! Bring a portfolio of your best dishes or even a few photos of your culinary creations. This gives you a chance to visually demonstrate your experience and creativity.
✨Tip Number 3
Be ready to chat about teamwork! Since collaboration is key at The Pig and Butcher, think of examples where you've worked well with others in the kitchen. Highlight how you motivate your team and contribute to a positive atmosphere.
✨Tip Number 4
Don’t forget to ask questions! Show your enthusiasm by asking about their approach to seasonal produce or how they develop new dishes. This not only shows your interest but also helps you gauge if it’s the right fit for you.
We think you need these skills to ace Chef de Partie in London
Some tips for your application 🫡
Show Your Passion: When writing your application, let your love for cooking shine through! Share your experiences and what excites you about working with seasonal produce and rustic cooking. We want to see your personality and passion for the culinary arts.
Tailor Your CV: Make sure your CV highlights your relevant experience, especially any work in professional kitchens or at a 2-Rosette standard. We’re looking for someone who can handle their own section, so emphasise your skills and achievements that align with this role.
Be Clear and Concise: Keep your application straightforward and to the point. Use clear language and avoid jargon. We appreciate a well-structured application that makes it easy for us to see why you’d be a great fit for our team.
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, we love seeing applications come through our own channels!
How to prepare for a job interview at Pig and Butcher Islington Limited
✨Know Your Ingredients
Familiarise yourself with the seasonal produce and meats that The Pig and Butcher uses. Be ready to discuss how you would incorporate these into your dishes, showcasing your understanding of British and European cuisine.
✨Showcase Your Skills
Prepare to demonstrate your cooking techniques during the interview. Bring examples of your previous work or even a dish you’ve created that reflects your style and ambition as a Chef de Partie.
✨Team Spirit is Key
Emphasise your ability to work collaboratively in a kitchen environment. Share examples of how you've motivated your team in the past and how you plan to contribute to the supportive atmosphere at The Pig and Butcher.
✨Pitch Your Ideas
Since the restaurant encourages creativity, think of a unique dish or concept you’d like to propose. Be prepared to pitch this idea confidently, demonstrating your passion for cooking and willingness to innovate.
