Job Purpose
To manage and run a designated section of the kitchen within a private members’ club, delivering high-quality, consistent dishes for members and their guests. The role requires professionalism and a strong focus on service standards expected within an exclusive club environment.
Key Responsibilities
- Take ownership of a specific kitchen section (e.g. grill, larder, pastry) and ensure its smooth operation
- Prepare, cook, and present dishes to a consistently high standard for members and guests
- Support service across à la carte dining, bar menus, functions, and private events
- Maintain excellent food hygiene and health & safety standards in line with HACCP
- Ensure all food is prepared in accordance with club standards, recipes, and presentation guidelines
- Work closely with the Sous Chef and Head Chef to deliver a seamless dining experience
- Assist in mentoring and training of kitchen staff
- Monitor stock levels within your section and communicate requirements effectively
- Ensure correct storage, labelling, and stock rotation (FIFO)
- Minimise waste and contribute to cost control within the kitchen
- Maintain a clean, organised, and professional workspace at all times
Person Specification
- Previous experience as a Chef de Partie, or a strong Commis Chef ready to step up.
- Solid understanding of food safety, hygiene, and kitchen operational procedures.
- Strong organisational skills with the ability to work efficiently under pressure while maintaining attention to detail.
- Confident communication skills with a collaborative, team‑focused approach.
- Flexibility to support various kitchen sections as required.
- Experience working in a high‑quality hospitality setting (private members’ club, hotel, or premium restaurant) - desirable.
- Level 2 Food Hygiene Certificate (or equivalent) – desirable
- NVQ Level 2/3 in Professional Cookery or similar - desirable
Reporting Line
Reports to: Head Chef
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