JOB DESCRIPTION

POSITION:                   Chef De Partie

RESPONSIBLE TO: Head Chef/Sous Chef 

MAIN DUTIES:

Responsible for day-to-day food preparation for the golf course; supervises kitchen porters & Commis Chefs food cost of sales to budget; works with Head Chef to develop revenue and expense plans to maximise sales and profitability while maintaining excellence in quality and customer relations.

RESPONSIBILITIES:

• Attends work in correct uniform, at correct rostered time

*         Completes all food preparation for all catering outlets, which may include bar/lounge, snack bar, on course sales and function suite

*         Be Able To Work Alone As Well As a Team

*         Meets all standards for performance, appearance and service provision

• Maintains existing food programmes and develops new concepts/strategies that ensure the highest possible quality of food and service to meet customer expectations and assure repeat business.

*         Ensures relevant records such as temperature sheets, and food labelling is kept up to date

*         Ensures that all policies and procedures related to the operation of the Food and Beverage department are enforced and implemented appropriately, including personnel management, sanitation, food preparation, storage and health and safety.

*         Implements and maintains effective inventory and shortage controls

*         Ensures that adequate inventories are maintained, and storage is provided

*         Reviews all bookings for catered activities, i.e. banquets/meetings/weddings/societies etc

*         Works with other departments to ensure efficiencies of operations

*         Complies with BGL personnel policies and health and safety procedures

• To undertake any further duties as requested by the management

OUR VALUES:

We expect all our staff to strive to:

• Maintain open and honest communication with our customers, both internal and external, always.

• Create and have a positive impact on our local community.  Supporting regular neighbourhood events and working closely with society.

• Protect and nurture our environment, consider everything from alternative work methods through to maintaining and supporting our local wildlife.

• Support each other in everything we do, recognised and develop each individual’s potential.

• Take complete ownership of their own actions and have pride in what they do.

• Deliver to our customer’s consistent high levels of service, quality and value in everything we do

• Look for alternatives to what we do seeking out and exploiting natural resources.

Benefits

• Meals On Duty
• Uniforms Provided
• 50% Off For You & 3 others When Dinning (Once a Month)
• Free Access To Health & fitness & Golf
• Company Pension Scheme
• Holiday Entitlement
• Maternity & Paternity Leave