Chef de Partie

To prepare and deliver high-quality food offerings for members and guests of the golf club, including, bar snacks, functions, and special events. The chef will ensure all food is prepared to the highest standards of taste, presentation, hygiene, and safety.

• Prepare, cook, and present dishes to a consistently high standard.

• Assist in planning menus, including daily specials and event catering.

• Work closely with the Head Chef or Club Manager to ensure the kitchen operates efficiently.

• Maintain cleanliness and organisation of the kitchen at all times.

• Ensure compliance with food hygiene and health & safety regulations.

• Monitor stock levels and assist with ordering and inventory control.

• Minimise food waste and support cost-effective operations.

• Support with training junior kitchen staff if applicable.

• Contribute to a positive working environment and team spirit.

• Cater for a range of services, including breakfasts, lunches, dinners, and golf society functions.

Qualifications:

• NVQ Level 2/3 in Professional Cookery or equivalent.

• Food Hygiene Level 2 (minimum) – Level 3 preferred.

Experience:

• Proven experience working as a chef in a busy kitchen environment.

• Experience in menu planning and working with fresh, seasonal ingredients.

• Previous work in hospitality, club, or event catering (preferred).

Skills & Attributes:

• Excellent culinary and presentation skills.

• Strong organisational and time-management abilities.

• Ability to work under pressure and to deadlines.

• Team player with good communication skills.

• Passion for delivering high-quality food and service.