Riverside Chef de Partie — Fresh Cuisine & Perks

Phyllis Court Club; Henley-on-Thames; On-site; GBP 27,000 - 33,000; Full time

Benefits offered by this job

Pension scheme

Life assurance

28 days holiday (pro rata)

Hospitality Rewards

Gym & swim access

Employee Assistance Programme (EAP)

Meals and hot drinks on duty

Complimentary parking onsite

Henley Royal Regatta tickets

Staff socials and events

Automatic enrolment in Club pension

Institute of Hospitality membership

Job summary

Phyllis Court Club in Henley-on-Thames is seeking a Chef de Partie for a 40-hour week on a permanent contract. You will work mornings and evenings, including weekends and Bank Holidays, in a busy fresh-food kitchen to deliver high-quality dishes for our members.

A salary of £30,000 per annum is offered. You should bring previous Chef de Partie experience, Food Safety Level 2 and allergen certification, good communication, and the ability to work under pressure.

Qualifications

• Experience as Chef de Partie in a busy kitchen.
• Food Safety Level 2 and Food Allergen Certificate.
• Good communication skills, written and verbal.
• Organised and able to work under pressure.

Responsibilities

• Work as part of a team to prepare and deliver food in all kitchens and develop skills by rotating sections.
• Assist senior chefs with menu designs and food development.
• Prepare all food items in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Ensure food is stored correctly and stock rotation is carried out.

Skills

Chef de Partie experience

Food safety Level 2

Food allergen certification

Communication skills

Organised under pressure

Job description

Phyllis Court Club in Henley-on-Thames is seeking a Chef de Partie for a 40-hour week on a permanent contract. You will work mornings and evenings, including weekends and Bank Holidays, in a busy fresh-food kitchen to deliver high-quality dishes for our members.

A salary of £30,000 per annum is offered. You should bring previous Chef de Partie experience, Food Safety Level 2 and allergen certification, good communication, and the ability to work under pressure.