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- Tasks: Train and supervise kitchen staff while creating delicious seasonal European dishes.
- Company: Join The Wolseley Hospitality Group, known for its vibrant and inclusive culture.
- Benefits: Enjoy discounts, team incentives, enhanced family leave, and mental health support.
- Other info: Opportunities for growth and unique training experiences await you!
- Why this job: Be part of a creative culinary team and develop your skills in a dynamic environment.
- Qualifications: Experience in a kitchen and a passion for cooking high-quality dishes.
The predicted salary is between 30000 - 35000 £ per year.
Taking inspiration from the great boulevard cafés of Paris and the artistic heritage of St John’s Wood, Soutine is an informal neighbourhood rendezvous. At The Wolseley Hospitality Group, we create places where people feel they belong.
Why work with us as a Chef de Partie?
- Enjoy a generous discount across our restaurants on food and drinks.
- Rewarding excellence - a team-led incentive, earning up to £100 in high street vouchers.
- Enhanced maternity and paternity leave to support working families.
- Group-wide access to mental health counselling, legal and financial advice.
- Advance access to earned wages via Wagestream.
- A unique and varied training calendar including supplier trips, masterclasses and visits.
- We promote from within, empowering individuals from all backgrounds to become the leaders of tomorrow.
Our diverse team reflects the inclusive culture.
The role of Chef de Partie:
- Train and supervise Demi and Commis Chefs, fostering a collaborative and efficient working environment.
- Oversee and manage a designated kitchen station, ensuring the consistent preparation and delivery of high-quality dishes.
- Cook seasonal classic European cuisine, using quality fresh ingredients, and adhering to recipes, specifications and standards.
The Wolseley Hospitality Group portfolio of restaurants comprises of The Wolseley on Piccadilly, The Delaunay in Aldwych, Brasserie Zédel in Soho, Colbert in Chelsea, Fischer's in Marylebone, Soutine in St John's Wood, Bellanger in Islington, Manzi's in Soho and The Wolseley City in Monument.
Chef de Partie employer: Soutine Team
Contact Detail:
Soutine Team Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef de Partie
✨Tip Number 1
Network like a pro! Get chatting with fellow chefs and industry folks at local events or online. You never know who might have the inside scoop on job openings or can put in a good word for you.
✨Tip Number 2
Show off your skills! If you can, whip up a dish or two and share it on social media. Tagging us at StudySmarter can help you get noticed by potential employers who appreciate creativity and passion.
✨Tip Number 3
Don’t just apply – engage! When you find a role that excites you, reach out to the restaurant directly. A quick email or call can show your enthusiasm and make you stand out from the crowd.
✨Tip Number 4
Keep learning! Take advantage of our unique training opportunities and masterclasses. Not only will this boost your skills, but it also shows potential employers that you're committed to growing in your culinary career.
We think you need these skills to ace Chef de Partie
Some tips for your application 🫡
Show Your Passion for Food: When writing your application, let your love for cooking shine through! Share your experiences and what inspires you about European cuisine. We want to see your personality and passion for the culinary arts.
Tailor Your CV: Make sure your CV is tailored to the Chef de Partie role. Highlight relevant experience, especially in training and supervising others, as well as any specific skills that match our kitchen's needs. We appreciate attention to detail!
Craft a Compelling Cover Letter: Your cover letter is your chance to tell us why you’re the perfect fit for Soutine. Be genuine and express how you align with our values of belonging and teamwork. We love hearing personal stories that connect you to our mission.
Apply Through Our Website: Don’t forget to apply through our website! It’s the best way for us to receive your application directly. Plus, it shows you’re keen on joining our team at The Wolseley Hospitality Group. We can’t wait to hear from you!
How to prepare for a job interview at Soutine Team
✨Know Your Cuisine
Make sure you brush up on classic European dishes, especially those that are seasonal. Be ready to discuss your favourite recipes and how you would prepare them. This shows your passion for the role and your understanding of the culinary standards expected.
✨Showcase Your Leadership Skills
As a Chef de Partie, you'll be training and supervising other chefs. Prepare examples of how you've successfully led a team in the kitchen before. Highlight any experiences where you fostered collaboration and efficiency among your colleagues.
✨Understand the Company Culture
Familiarise yourself with The Wolseley Hospitality Group's values and mission. They focus on creating places where people feel they belong. Think about how your personal values align with this and be ready to share your thoughts during the interview.
✨Ask Thoughtful Questions
Prepare some insightful questions to ask at the end of your interview. Inquire about the training calendar or opportunities for advancement within the company. This demonstrates your interest in growing with them and your commitment to the role.