Chef de Partie - Elevate Fresh Seasonal Menus by the Thames

Phyllis Court Members' Club Limited; Henley-on-Thames; On-site; GBP 26,000 - 35,000; Full time

Benefits offered by this job

Hospitality Rewards

Gym & swim access

EAP and wellbeing support

Meals and hot drinks on duty

Complimentary parking onsite

Henley Royal Regatta tickets

Staff socials and events

Club pension scheme

Institute of Hospitality membership

Job summary

Phyllis Court Club Limited in Henley-on-Thames is seeking a Chef de Partie to join our busy, fresh-food led kitchen serving private members. You will work across sections, support senior chefs with menu development, and deliver dishes to a high standard using seasonal produce.

The role is 40 hours per week with shift work including mornings, evenings, weekends and Bank Holidays, £30,000 per annum, with excellent staff benefits and opportunities for training.

Qualifications

• Previous experience working as a Chef de Partie in a busy kitchen environment.
• Food Safety Level 2 and Food Allergen Certificate. Training provided if necessary
• Good communication skills, written and verbal.
• Organised and able to work under pressure.

Responsibilities

• Working as part of a team to prepare & deliver food in all kitchens and to develop your skills within the kitchen team by working around the kitchen in different sections.
• Assisting senior chefs with menu designs and food development.
• Preparing all food items as directed in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Ensuring that all food is stored in the correct manner and that stock rotation is properly carried out.

Skills

Previous experience as CDP

Food Safety Level 2

Food Allergen Certificate

Good communication

Organised under pressure

Job description

Phyllis Court Club Limited in Henley-on-Thames is seeking a Chef de Partie to join our busy, fresh-food led kitchen serving private members. You will work across sections, support senior chefs with menu development, and deliver dishes to a high standard using seasonal produce.

The role is 40 hours per week with shift work including mornings, evenings, weekends and Bank Holidays, £30,000 per annum, with excellent staff benefits and opportunities for training.