Chef de Partie, London

The Pig and Butcher is a critically acclaimed pub and restaurant. 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.

So, 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.

• 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.
• Applicants must be passionate and take great pride in what they put on the plate and help us grow our good reputation even further.

• 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.

• 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.
• Have a passion for developing people’s careers and promoting from within.