Location: St George's Hill Golf Club, Weybridge
Position: Senior Chef de Partie
Reports to: Executive Chef
Salary: Up to £38,000
About Us:
St George's Hill Golf Club is ranked among the top 100 golf courses in the world and our club is committed to offering exceptional dining experiences that match our world-class golf course. We are recruiting for an experienced Senior Chef de Partie to join our passionate team of chefs and elevate our dining offerings.
Role Overview:
As the Senior Chef de Partie, you will play a crucial role in supporting the Executive Chef and the team. Your primary responsibility will be to create, prepare, and present exceptional dishes that reflect the quality and culinary excellence our members and visitors have come to expect. The kitchen is open 7 days a week for breakfast and lunch. Whilst the club doesnt offer a dinner service, flexibility with shift patterns is essential as the club holds events across the year.
Key Responsibilities:
- Day-to-day management and responsible for the kitchen that services the bar and the bar food menus, ensuring smooth operations for breakfast and lunch services in this bustling kitchen.
- Collaborate closely with the Executive Chef to develop innovative menus
- Prepare and execute consistently high-quality dishes ensuring an unforgettable dining experience for our members and their guests.
- Oversee job training for kitchen staff, ensuring that all kitchen practices comply with health and safety regulations.
- Monitor inventory levels and assist with ordering stock.
Qualifications and Requirements:
-Experience working in a golf club/ club environment is not necessary but would be considered positive.
- A minimum of 3 years of experience in a professional kitchen, with a strong background in fine dining and high-volume service.
- An excellent command of culinary techniques and presentation skills.
- Strong leadership abilities with proven experience in managing and developing a kitchen team.
- A passion for food, creativity, and a desire to incorporate new ideas and trends into the menu.
- Excellent communication and interpersonal skills, with the ability to work collaboratively and professionally.
- Relevant culinary qualifications (e.g., NVQ, City & Guilds or equivalent) would be advantageous.
What We Offer:
- 40-hour work week on average
- Generous pension scheme
- 20 days holiday plus bank holidays
- Uniform and meals provided
- Free parking on site
- Monthly staff gratuities
- Annual staff fund payment
Please submit your CV and a cover letter detailing your culinary experience and vision for this role to Fabrice Courjeau (Executive Head Chef).
Deadline for applications: Friday 31st January, 2025.
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