Company Description
Burnham Beeches Golf Club, founded in 1891, is a long-established golf club offering a challenging course in a picturesque setting on the edge of the historic Burnham Beeches. The club combines traditional heritage with a welcoming atmosphere for members and guests. Its scenic environment and well-maintained facilities provide an attractive workplace for hospitality and culinary professionals. Team members benefit from working in a close-knit environment focused on service quality and guest satisfaction.
Role Description
The Chef De Partie is a full-time, on-site role based at Burnham Beeches Golf Club in Slough. This position is responsible for managing a specific kitchen section, preparing and cooking dishes to a high standard, and ensuring consistency in presentation and taste. Day-to-day tasks include following menus and recipes, assisting with stock control, maintaining food safety and hygiene standards, and supporting the Head Chef and Sous Chef during service. The role involves coordinating with other kitchen team members, contributing to menu development, and ensuring efficient preparation for events, functions, and daily service. The Chef De Partie is expected to uphold club standards, work effectively during busy periods, and contribute to a positive, respectful kitchen culture.
Qualifications
- Strong culinary skills in a professional kitchen environment, including experience managing a specific section (e.g., starters, mains, or desserts).
- Proficiency in food preparation, cooking techniques, and plating with attention to quality and consistency.
- Knowledge of food safety, hygiene regulations, and best practices, with relevant certifications preferred.
- Ability to work collaboratively in a team, communicate clearly, and support colleagues during busy service times.
- Experience in hospitality or club/restaurant settings, ideally in a similar Chef De Partie or Commis Chef role.
- Strong organizational and time-management skills, including the ability to prioritize tasks and maintain standards under pressure.
- Flexibility to work shifts, including evenings, weekends, and event days, as required by the club’s schedule.
- Culinary qualification or formal chef training is beneficial, along with a commitment to ongoing professional development.
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