Chef de Partie
Chef de Partie at White Hart, Barnes in London, on Only Chefs.
- Employer: White Hart, Barnes
- Location: London, United Kingdom
- Salary: £15 – £16/hour
- Contract: Part Time
- Closes: 2026-11-28
About the role
Chef De Partie
Located on the banks of the river Thames and just a short journey away from central London, our beautiful pub has that carefree countryside feeling, providing respite from the concrete jungle.
Here at the White Hart, we pride ourselves on attention to detail, and impeccable customer service and strive to offer the best in seasonal British food. If this sounds like the place for you then apply today.
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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