Chef de Partie - Walton on Thames Chef de Partie - Burhill Golf Club VISION OF THE ROLE: It is the ambition of BGL through the management of each venue to ensure the centre/club becomes the leading quality family golf and leisure destination in the area MAIN DUTIES: Responsible for the entire food preparation for the golf course in the absence of the head chef; manages kitchen co-workers, maintains excellence in quality and guest/member relations. The aim of this role is to be trained up to head chef standard within 2-3 years. OUR VALUES: We expect all our staff to strive to: Maintain open and honest communication with our customers, both internal and external, at all times. 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 individuals 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. RESPONSIBILITIES: Attends work in correct uniform, at correct rostered time Works closely with Head Chef, running all aspects of the kitchen operation. Ensures that co-workers meet all standards for performance, appearance and service provision, determines assignments and division of responsibilities. Maintains existing food programmes and develops new concepts/strategies that ensure the highest possible quality of food quality service to meet guest/member expectations and assure repeat business. Ensures that all policies and procedures related to the operation of the Food & Beverage department are enforced and implemented appropriately, including personnel management, sanitation, food preparation, storage and health and safety. Creates and develops menus and prices, in conjunction with the Executive Chef & Head Chef,, using Core Cards to ensure cost of sales targets are met and profits maximised. Analyses fluctuating costs of menu items and events to ensure profitability. Responsible for all food and supply purchases, including full compliance with nominated vendors. 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 and meetings. Recommends equipment to be used and is responsible for the proper selection of all food products in accordance with Company standards and/or national purchasing guidelines. Post notices for co-workers to communicate goals, events and any changes to policy and/or procedure. Works with other departments to ensure efficiencies of operations. Maintains an appropriate level of community/public affairs involvement to facilitate networking. Maintains knowledge of local competition and general industry trends. Complies with Burhill Golf & Leisure Ltd Personnel Policies and Procedures Minimum Qualifications City & Guilds 706 1 & 2 or equivalent preferred Five GCSE passes, including English and Math's, at grade C or above. Knowledge and Skill Requirements Kitchen Experience of 3-4 years Knowledge of food service Good time management, organisation and prioritisation skills Excellent communication skills Good presentation skills Self starter and motivator Working Conditions Shift pattern that will include weekends.