Chef de Partie

Excelsis Technical Ltd; Abingdon; On-site; GBP 25,000 - 35,000; Full time

Job summary

An established industry player seeks a dedicated Chef De Partie to join a premier golf club in the South of England. This role offers a fantastic work/life balance with no split shifts and limited late finishes, allowing you to enjoy your passion for cooking without compromising your personal time. As a Chef De Partie, you'll work closely with the Head and Sous Chef to deliver exceptional culinary experiences while adhering to food safety standards. With generous holiday, staff meals, and a supportive work environment, this is a unique opportunity to thrive in a first-class catering venue.

Benefits

Generous company pension scheme

28 days holiday

Staff meals and drinks on shift

Staff uniform

Staff off-peak golf

Qualifications

• At least 3 years of cooking experience in a well-established restaurant or hotel.
• 2+ years as a Chef De Partie with experience in large event catering.

Responsibilities

• Daily food preparation and duties as assigned by the Head/Sous Chef.
• Check quality of raw and cooked food products to ensure standards are met.
• Maintain effective communication among staff and ensure a friendly working environment.

Skills

Culinary Skills

Food Safety Procedures

Communication Skills

Ability to Work Under Pressure

Job description

Excelsis is looking for a Chef De Partie (CDP) to join one of the best golf clubs in the South of England.

If you want to improve your work/life balance as a chef, take advantage of no split shifts, very few late finishes, and a minimum of a three-day break over Christmas, this could be the job for you. This role does have demands, as we aim to drive the club forward and make it a standout first-class catering venue.

Job brief:

As a Chef De Partie (CDP), you will support the Head and Sous Chef in the kitchen, delivering high-quality food consistently and implementing food safety procedures.

Chef de Partie Duties and Responsibilities:

1. Daily food preparation and duties as assigned by the Head/Sous Chef
2. Check quality of raw and cooked food products to ensure standards are met
3. Maintain full awareness of all menu items, recipes, methods of production, and presentation standards
4. Follow proper food handling policies at correct temperatures as per the FHGC Food Safety Policy
5. Operate and maintain all departmental equipment, reporting malfunctions or breakages
6. Ensure effective communication among staff, maintaining a secure and friendly working environment
7. Maintain personal hygiene, safety, and proper use of equipment and utensils
8. Produce work in accordance with deadlines and support others in achieving this
9. Check expiry dates and ensure correct storage of food items
10. Consult daily with the Sous Chef and Head Chef on requirements, functions, and events

Prerequisites:

• High standard of spoken and written English
• Flexible working hours based on business needs
• Ability to work under pressure
• Excellent culinary skills and a genuine interest in food

Experience:

• At least 3 years of cooking experience in a well-established restaurant or full-service hotel

Requirements:

• 2+ years as a CDP
• Experience in large event catering
• Understanding of various cooking methods, ingredients, equipment, and procedures
• Positive work/life balance with no split shifts
• Generous company pension scheme
• 28 days holiday
• Staff meals and drinks on shift
• Staff uniform
• Staff off-peak golf

If you are interested, please apply within.

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