Are you a talented chef ready to take the next step in your culinary career? Brookmans Park Golf Club is seeking a passionate Chef de Partie to join our kitchen team. In this dynamic role, you'll work alongside the Head Chef and Sous Chef, ensuring the delivery of high-quality, fresh dishes for our members and guests while maintaining impeccable hygiene standards.
Enjoy an exciting environment within our beautiful parkland setting, competitive salary, and fantastic benefits, including complimentary membership and ongoing training opportunities. If you're ready to elevate your skills and make your mark in a vibrant hospitality space, apply today and let your culinary journey begin!
Salary range: 26,000 - 28,000 per annum subject to experience
Location:
Brookmans Park, Hertfordshire
Salary:
Competitive, with overtime opportunities
Hours:
37.5 hours per week, usually five days out of seven
Brookmans Park Golf Club is a well-respected private members parkland golf course set in over 200 acres, conveniently located between Hatfield and Potters Bar. Further information www.bpgc.co.uk
Reporting To
Head Chef
The Role
Collaborating with the Head Chef and Sous Chef, this position involves daily food preparation, section oversight, maintaining hygiene standards, and supporting the catering service for members, visitors, and events.
Responsible for
Food Preparation and Service
o Preparation and provision of high-quality fresh food within your designated section to agreed standards.
o Ensure consistency and quality of dishes served to members, guests, and event clients.
o Support catering for social events at the club as well as external functions and day to day service to a high standard as required by our guests.
o Open and close the kitchen area and ensure area clean and tidy after each shift, including Halfway Hut.
o Assist with menu development and seasonal changes in conjunction with the Head Chef and Sous Chef.
Stock and Waste Management
o Assist with stock control, ordering, and correct storage of food items within your section.
o Minimise waste by following correct portion control, stock rotation, and storage procedures.
o Report stock shortages, quality issues, or equipment faults promptly to senior kitchen staff.
Team Support and Development
o Support junior kitchen staff and Kitchen Assistants, offering guidance and day-to-day supervision as required.
o Assist with training new team members on kitchen procedures, food safety, and section standards.
o Work collaboratively as part of the wider Hospitality Team to deliver a consistently high standard of service.
Compliance
o Adhere to statutory regulations and club policies related to food safety, health & safety, and hygiene. Ensure proper use of all equipment in accordance with HASAWA regulations, check deliveries against orders, and maintain accurate records of training, processes, and compliance.
o Maintain high personal presentation standards and ensure correct uniform is worn at all times
o To obtain and maintain all such statutory qualifications and training for themselves and staff as may be required relating to the job role.
The above list is not exhaustive.
Person Specification
Experience and Skills
o Proven experience as a Chef de Partie or strong Commis Chef ready to step up, within a similar hospitality or catering environment.
o Good organisational skills with the ability to work under pressure during busy service periods.
o Strong communication skills and the ability to work effectively as part of a team.
Qualifications and Certifications
o Level 2 Food Safety qualification (Level 3 desirable or willingness to work towards).
o o First Aid qualification desirable.
o o Willingness to undertake further training and professional development with club support.
Work Ethic and Approach
o Proactive, enthusiastic, and passionate about food quality and presentation.
o High standards of cleanliness, hygiene, and attention to detail.
o Customer-focused with a commitment to delivering excellent food and service
Reliability and Trustworthiness
o Dependable, punctual, and flexible with working hours and duties.
o Committed to maintaining kitchen standards and supporting the wider catering operation .
Working Hours
Normal working week of 37.5 hours, usually five of seven days, Monday to Sunday. Times vary dependant on opening hours between 6am and 2am.
Occasionally it may be necessary to work in addition to these hours as required by the needs of the business. Any overtime will be accrued and normally taken as time off in Lieu.
Benefits
In addition to a competitive salary:
28 days' holiday per annum (inclusive of public holidays). Some no holiday periods will apply.
Contributory Pension Scheme
Training as required to the mutual benefit of the club and employee as well as both funding and support for any relevant future training and qualifications by agreement.
Complimentary membership
Uniform and Personal Protective Equipment provided as required
Job Types: Full-time, Permanent
Pay: 26,000.00-28,000.00 per year
Benefits:
Company pension
Discounted or free food
Employee discount
Free parking
On-site parking
Work Location: In person
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