About Us: As one of the worlds top 100 golf courses, St Georges Hill Golf Club is dedicated to providing a hospitality experience that complements our outstanding course. Our F&B operation generated £1.3 million in turnover in 2025, and we continue to invest in people, product, and infrastructure to maintain the high standards expected by our members and the many guests who visit the Club each year.
We are now recruiting for a Demi chef de Partie to join our passionate team of chefs.
Role Overview: As the Demi Chef de Partie, you will play a crucial role in supporting the Chef de Partie and team. You will assist in preparing dishes, ensuring that every dish reflects the high culinary standards expected.
The Still Room kitchen operates seven days a week, serving breakfast, lunch and bar snacks. Opening hours are 07:0018:00 in summer and 07:0016:00 in winter.
The Main Kitchen operates flexibly to meet business needs and regularly hosts our popular Sunday Carvery lunches. During the season, it provides lunch service on Mondays, Wednesdays, and Thursdays, supporting match meals, section events, corporate and society golf days.
While the Club does not o=er a regular dinner service, flexibility is essential as we host a handful of member and private events throughout the year.
Key Responsibilities: Food Preparation: Prepare ingredients and cook dishes under the guidance of the Chef de Partie. Section Management: Assist in the preparation and cooking of dishes within assigned kitchen sections, ensuring quality and consistency. Hygiene & Safety: Maintain high standards of cleanliness and comply with food hygiene and health & safety regulations. Stock & Waste Management: Assist with stock rotation, labelling, and minimising food waste. Team Collaboration: Work closely with the team of chefs and Front of House members of staff to ensure smooth service, especially during busy periods. Learning & Development: Continuously improve culinary skills and knowledge through on-the job training.
Qualifications and Requirements: NVQ Level 2 or equivalent in Professional Cookery Previous experience in a similar role desired but not essential for the right candidate willing to learn and be trained An understanding of food safety and kitchen hygiene standards Ability to work under pressure and maintain attention to detail A team player with a positive attitude and willingness to learn Eligible to work in the UK
What We Offer: - 40-hour work week on average, with the potential of more hours during the golfing season. - Generous pension scheme - Uniform and meals provided - 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 29th May,2026.
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