Chef de Partie (Catering) - Banquets, Mentoring & Quality

Roehampton Club Ltd

Staines-upon-Thames

On-site

GBP 18,000 - 24,000

Full time

2 days ago

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Benefits offered by this job

Staff fund

30 days annual leave

Lieu time for extra hours

Meal on duty

Staff referral scheme

Pension matching 15%

On-site parking

Club facilities access

Job summary

Roehampton Club Ltd. is seeking a kitchen team member to support senior chefs and uphold high culinary standards across day-to-day operations. The role covers food preparation, mise en place, presentation, and adherence to HACCP and health and safety policies.

You will be involved in stock rotation, equipment care, and mentoring junior staff while maintaining consistency and quality for all service periods.

Qualifications

NVQ Level 3 or equivalent.

Responsibilities

To work with and support the kitchen team in order create 100% customer satisfaction by preparing quality food production, helping senior chefs to maintain highest quality in the day-to-day operations of the kitchen, To follow & execute as directed from the senior chefs
To help the kitchen team maintaining high level of consistency
To present food using proper plate presentation techniques
To set up for meals by ensuring proper amounts of mise en place are in place for forecasted covers, specialty functions and any bookings.
To check and maintain fridges, work and storage areas for cleanliness, quantity, and quality of food products.
To understand date labeling and correct rotation of stock.
To requisition food with necessary approvals according to business
To take proper care of ranges, ovens, broilers, fryers, griddles, utensils, and other equipment
To mentor staff of a lower position and assist them in the development of their training needs.
To be proficient in all areas of the operation, from larder to sauce.
To return food to proper stations after each function, ensuring that the kitchen is clean and to maintain readiness for next banquet function
To ensure that all HACCP principles are adhered too.
To participate in the development of business strategies laid down for the kitchen by the Head Chef for the kitchen
To ensure the highest quality of product within cost constraints by managing products for food preparation.
Thorough understanding of Health & Safety and hygiene practices at work.
The ability to proactively prioritise needs and effectively manage resources and time.