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The Pig and Butcher

Chef de Partie

London
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Chef de Partie at Pig and Butcher, Islington

Job Overview

The Pig and Butcher is a critically acclaimed pub and restaurant where our Michelin trained Head Chef Bobby Brown takes the best British seasonal produce to the next level. We serve a wide selection of British and European beers as well as an extensive wine list sourced from family-run vineyards. Our menu specializes 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 while 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.

Reasons to use Rodeo

I’m in my final year doing Economics and I don’t know whether to apply for grad schemes now or do a masters first. What do you think?

Honest answer — it depends on where you want to end up. A lot of top grad schemes (Big 4, civil service, banking) don’t need a masters. Let’s look at the ones you’d be competitive for now, and we can decide if a masters actually adds anything.

Also worth knowing: most autumn 2026 applications are open now. Timing matters more than you think.

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Grad scheme, placement, apprenticeship? Not sure what you want yet — that's fine. Your agent talks it through with you and turns "I have no idea" into a shortlist.

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Graduate Consultant — 2026 Scheme

PwC·London, UK
£35,000/yr

Why you're a good match

Strong

Your economics background and your summer at a regional bank line up with what PwC looks for on the consulting scheme. Applications close in four weeks.

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Every day your agent scans the market matching roles against what actually matters to you, not just keywords on a CV.

Why you're a good match

You’ve got the grades and the economics background, and your bank internship is exactly the experience this scheme looks for. Apply soon — deadlines close within the month.

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Strong

Experience fit

Your summer at the bank plus your econometrics coursework map directly to the day-one responsibilities on this scheme — client modelling, market briefings, and deal support.

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Strong

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Responsibilities

  • Confidently handle your own section.
  • Develop new skills within a team environment.
  • Work closely with the Head Chef to achieve great results.
  • Pitch your ideas and dishes for the menu.
  • Maintain a clear understanding of Health and Safety in a professional kitchen.

Requirements

  • An ambitious Chef de Partie with at least 2 years of experience cooking to a 2-Rosette standard.
  • Proactive and proud approach to running a section.
  • Experience of working in a professional kitchen.
  • Good communication skills.
  • A team player willing to work hard and motivate the team.
  • Hungry to learn new techniques and develop your career.

Benefits

  • Working alongside a supportive and experienced Head Chef.
  • An opportunity to make your mark and take your career to the next level.
  • Training and development opportunities.
  • Companywide discounts: 50% off food and drink.
  • Cycle to work and technology scheme.

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About Us

Operated by the award-winning Noble Inns, each 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. We are passionate about developing people’s careers and promoting from within. Applicants must be passionate and take great pride in what they put on the plate and help us grow our good reputation even further.

Location

80 Liverpool Rd, London N1 0QD, UK

Get directions here.

Good luck and we look forward to hearing from you.

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Skills

workplace sanitation
handle knives for cutting activities
roasting coffee
food waste monitoring systems
types of whisks
comply with food safety and hygiene
store raw food materials
manage staff
design indicators for food waste reduction
use food preparation techniques
think creatively about food and beverages
instruct kitchen personnel
plan menus
maintain customer service
work in a hospitality team
handover the food preparation area
use reheating techniques
use culinary finishing techniques
use food cutting tools
use resource-efficient technologies in hospitality

Location

80 Liverpool Rd, London N1 0QD, UK

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