🟢 Actively Hiring · 9d ago ⏳ Closes in 82 days 🇬🇧 UK Corridor 🛡️ UK Work Eligibility 🏢 FULL_TIME

Chef de Partie - live in available

🏢 Duke's Head, Putney · 📍 London, England · 🕒 Oct 14, 2026 · Ref: OP-VERIF-562ECC46
Benchmark Compensation (Annual Base)
£11 - £14
£1 - £1 / mo
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Position Overview & Specifications

Chef De Partie
The Dukes Head is an iconic riverside pub in Putney just 10 minutes walk from Putney Bridge, East Putney and Putney rail stations. We are a large and diverse business operating over 3 floors including our Dukes bar, Coxswain restaurant, Rowing Club cocktail bar & Wolsey Room for private hire. This makes any role within the pub a challenging and exciting prospect for any applicant. Nearest public transport – Putney Bridge, Putney Train Station.

What we offer our Chefs de Partie:

  • Access to our Apprenticeship Scheme, Development Programmes and Chef Academy
  • Free meals
  • Weekly pay
  • 28 days holiday per year
  • 20% discount in all Young’s pubs and hotels
  • Sharesave Scheme
  • Company Pension Scheme

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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