Chef de Partie / Junior Sous Chef - The Shropshire - Telford, Shropshire

Burhillgolf Club; Telford; On-site; GBP 25,000; Full time

Job summary

Join a leading golf club as a Chef de Partie / Junior Sous Chef in Telford. You'll be part of a dynamic kitchen, bringing your culinary skills while adhering to and improving high standards of food preparation and hygiene. This position offers 40 hours per week with competitive remuneration and opportunities for overtime, making it ideal for passionate chefs looking to advance their careers in a vibrant work environment.

Qualifications

• Experience in a busy kitchen preferred.
• Understanding of various cooking methods and equipment.
• Compliant with food safety and hygiene standards.

Responsibilities

• Work comfortably on all sections of the kitchen.
• Ensure kitchen operates timely and meets business standards.
• Manage deliveries and stock rotation.

Skills

Understanding of cooking methods

Knowledge of food hygiene

Ability to work in a team

Job description

Chef de Partie / Junior Sous Chef - The Shropshire - Telford, Shropshire

Chef de Partie / Junior Sous Chef - The Shropshire - Telford, Shropshire

Job Type:Full Time - 40 hours per week + Overtime

Salary:£25,000 per annum

We are looking for a motivated and passionate individual to join our team in our fast-paced kitchen, the ideal candidate should be able to follow the head chefs’ specifications and guidelines but also bring plenty of their own ideas, skills and culinary knowledge to the table.

You should have some experience in working in a busy kitchen and function is preferred but not essential.

Responsibilities:

• Able to work comfortable on all sections off the kitchen
• Ensuring the kitchen operates in a timely way and meets the standards off the business
• Ensuring the kitchen is kept clean and to the 5-star standard that we currently hold
• To manage deliveries and stock rotation
• Always work cleanly and responsibly

Requirements:

• Understanding of various cooking methods, ingredients, and equipment
• Familiar with the industry’s best practices
• Compliant with both food safety and food hygiene standards
• Able to work on own within a team environment

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