Chef de Partie
Chef de Partie at Grove, Balham in London, on Only Chefs.
- Employer: Grove, Balham
- Location: London, United Kingdom
- Salary: £13 – £15/hour
- Contract: Part Time
- Closes: 2026-11-26
About the role
Chef De Partie
A hidden gem tucked away from the hustle & bustle of Balham High Street, this community-focused, dog-friendly pub is one of Balham’s best pubs.
Our modern twist on the classic pub includes a raised dining area adjacent to the traditional bar along with light & airy spaces with sumptuous leather sofas.
The bar offers a wide selection of spirits, including contemporary gins, rums and whiskies, an expertly compiled wine list and a selection of real ales and craft beers.
What we offer our Chefs de Partie:
- 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 Chef de Partie:
We
are looking for an existing Chef de Partie or an excellent Commis Chef looking
for their next step, who considers themselves to have a passion and flare 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
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