Part & Company have been Members of the Academy of Culinary Arts since 2010 Patron: His Royal Highness the Price of Wales. Part & Company offers a personal recruitment service, as each requirement needs individual tailoring. This strategic approach enables us to build long-term relationships with clients and candidates.
Our vast network of contacts in the food and drink industry enables us to recruit the right people for the right job. Having a driven team of hard working recruitment specialists behind us makes Part & Company more efficient, thoroughly professional and an accomplished player in the industry. While opening my restaurant at The Westbury Simon and his team have made my recruitment issues stress free.
Our vast network of contacts in the food and drink industry enables us to recruit the right people for the right job. Having a driven team of hard working recruitment specialists behind us makes Part & Company more efficient, thoroughly professional and an accomplished player in the industry. While opening my restaurant at The Westbury Simon and his team have made my recruitment issues stress free.
Services
The Game Season as no one does it like "The British" Grouse, Partridge, Pheasant and Mallard are all firm favourites on my plate. Snacks are headed up by "Proper Pork Scratching's " or any "Pig Product" Life is so much better with a bit of "Pig" in it. Simon Part starting out in a family owned brewery pub 15 years ago.
For this reason we work worldwide (including UK, France, Spain, Italy and the USA). Candidates must provide a full CV, two references and have a solid and thorough background in their chosen field. If we do not have a suitable opening on our books we will use all of our resources to provide at least four recruitment options at the earliest possible time.
Part and Company effects the introductions between employers and potential employees. These terms apply to such services of introduction provided by Part and Company will apply unless a variation is agreed by a director. Fees: Fees are charged for each introduction of an employee and are calculated as a percentage of the projected total remuneration in the first year of employment.
We first met Simon through our mutual membership and support of the Royal Academy of Culinary Arts. Over the years, as we've come to know one another well, it's absolutely clear that Simon is an honest, effective person with great integrity and instincts. Truly well connected and absolutely straight down the line, we are proud to call him a friend and part of our great hospitality industry.
