Chef de Partie

£26,000 yearly
  • The Barbary
  • The Barbary, Neal's Yard, London, UK
  • Aug 07, 2019
Full-time Kitchen/BoH: Chef de Partie

About us

Following on from the success of The Palomar (Observer Food Monthly, GQ & Tatler Restaurant of the Year 2015), siblings Zoe & Layo Paskin opened up The Barbary in June 2016. 

Over the course of the last 3 years The Barbary has carried on the award-winning trend, recieved much critical acclaim and been named TimeOut London's #1 Restaurant for the last two years back-to-back. 

We are an intimate, 24-seat kitchen counter serving the food of the North African coast from our site in the historic Neal's Yard. Head Chef Daniel Alt (previously Senior Sous at The Palomar) and the team create a daily changing menu of sharing plates using fresh, seasonal and stunning produce. Whether it is a freshly baked Naan e Barbari from the tandoor or Pata Negra from the Robata Grill, the food here is to be shared and enjoyed by anyone.

Role description

You will join a fun and energetic kitchen to work in - personality and good customer service are essential with our open kitchen bar serving the food of the North African coast, wider Mediterranean and Middle East in the buzz of Central London's Covent Garden

Chef de Partie’s work a 6-shift rota (48 Hours/week) earning £26,000/annum + paid overtime

We’re a young and expanding group with Jacob the Angel and The Blue Posts all opening their doors in the last 18 months – this means opportunity to grow and develop your career in the kitchen

Responsibilities

As a Chef de Partie, teach and pass on knowledge to the junior team of Commis and Demi chefs below you

Learn to work with the fire of the Robata Grill and the Tandoor oven, a new range of exiting flavours, ingredients and techniques and get stuck in with daily specials

Ideal candidate

Would have eaten at our restaurants, have an in depth knowledge of the cuisine of north africa, never be late, always have sharp knives and never leave a job half finished. 

But ideal candidates are rarer than unicorns; we just want somone who is excited about what we can offer and wants to learn.

Desired experience/skills

Stability, loyalty and personality are key. We want to help build your career in the kitchen, teach you and give you the tools to grow into a top senior chef in the future.

Not a place for a big ego. 

Perks, incentives or benefits offered

Financial support for development courses and qualifications

Discounts across the group including 50% off food at The Palomar, Jacob the Angel and new opening Evelyn’s Table at The Blue Posts; 20% off all drinks at the bar in our pub The Blue Posts; and £1 staff coffees any time in the coffeehouse

Automatically enrolled onto Hospitality Action’s Employee Assistance Programme

Preferred starting date

Aug 12, 2019