Chef de Partie (16 hrs pw)

Are you a passionate Chef de Partie looking to be part of something special? We're looking for an enthusiastic team player to join our thriving golf club, home to a busy restaurant, vibrant clubhouse, and a highly successful wedding and events business. At the heart of everything we do are our values of Fun, Ambition, Collaboration and Trust. We believe great food comes from great people working together, supporting one another, and taking pride in creating memorable experiences for our members and guests. If you're eager to develop your skills, bring fresh ideas to the kitchen, and be part of a friendly team that celebrates success and enjoys what it does, we'd love to hear from you.

• Operating profit (derived from food & beverage income)
• Annual measurement of staff engagement
• Customer loyalty measured by Net Promoter Score (NPS)
• Health & Safety audit
• Head Chef and General Manager reviews, operational feedback, and personal objectives

• Contribute to the preparation of all food for casual and function dining.
• Ensure adequacy of supplies at the cooking stations.
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the Head or Sous chef and have input in new ways of presentation or dishes.
• Review all bookings for catered activities.
• Problem solving/trouble shooting issues that may occur within the department.
• Achieve a minimum of 85% in the Health & Safety audit.
• Keep abreast of changes in the restaurant/food & beverage market in which Aldwickbury Park Golf Club operates and use this knowledge to identify opportunities for all areas of kitchen operations.
• Support the Head Chef in overseeing the care and maintenance of all assets, inventory, and resources within the kitchen environment.
• Deputise for the Sous Chef as required.

• Ensure level of personal compliance within the BGL Academy is 100% at all times.
• Maintain a strong network with fellow BGL Chef colleagues to support robust collaboration.

• Assist the Head Chef in achieving revenue and contribution targets and identified KPI's for each aspect of kitchen operations.
• Implement and monitor all Health & Safety and Food Hygiene controls associated to kitchen operations.
• Adhere and monitor compliance of purchasing policies and procedures.
• Ensure all BGL procedures and policies are adhered to.

• Ensure that the entire kitchen team consistently deliver outstanding service levels to achieve maximum customer satisfaction.