Senior Chef de Partie

Job Title:

Senior Chef de Partie

Department:

Kitchen

Reporting to:

Head Chef

Direct Reports:

0

Version

V1. 251024

The Royal & Ancient Golf Club of St Andrews

The Royal & Ancient Golf Club was founded in 1754 and comprises a Clubhouse, a restaurant and bar within its adjacent property, Forgan House, and a guest house called Waldon House.

The Club has approximately 2,500 Members nationally and internationally, who may introduce guests. There are around 50 full-time staff with additional seasonal staff.

The Royal & Ancient Golf Club aspires to world class standards. 

Job Purpose

An exciting opportunity has arisen to join the Kitchen Team as Senior Chef de Partie. The successful candidate will assist the Head Chef in providing formal and informal catering service, assist in the training and development of junior chefs, assist in menu development and ensue quality and consistency.

Key Responsibilities

• Produce high standards of food across all food venues within the organisation.
• Ensure the use of fresh, local and seasonal ingredients.
• Develop seasonal menus for both formal and casual dining across all venues within the Club in collaboration with the Head Chef.
• Ensure that all food that is served in staff dining room is delivered to a high standard.
• In the absence of Head Chef and Deputy Head Chef, ensure adequate food stocks are ordered to meet the forecasted needs.
• To contribute and support the Kitchen Brigade’s 5 Departmental Objectives.
• Training and development with a focus on trainee chefs.
• Work with the team to achieve all food production to specification and in the designated time scale.
• To ensure that agreed procedures and policy relating to purchasing are strictly adhered to.
•  Assist trainees with their SVQ submissions.
• Ensure that Monthly Stock Checks are carried out accurately to a high standard.
• Assist in monitoring and controlling stock levels – daily, weekly and monthly, ensuring there are no shortfalls.
• Stock rotation is followed and all store rooms / fridges and freezers are in order.
• Maintain records and control wastage and adhere to legislation regarding its disposal.
• Secure food stocks.
• In conjunction with the Head Chef and Deputy Head Chef, plan imaginative, varied, balanced and cost-effective menus for all Members, Guests and Visitors within the Club’s budget. Regularly review the menu contents and be aware of the latest trends and health initiatives in catering.
• In liaison with the Head Chef and Deputy Head Chef, suggest menus ideas for Club events and external functions, and to manage the preparation of the menus.
• Work with the team to achieve all food production to specification and in the designated time scale.

Expertise

• Significant Chef experience in a 4/5 star hotel/fine dining restaurant. 
• Excellent personal presentation.
• Excellent verbal and written communication skills.
• A high degree of personal motivation and ability to take a hands-on approach.
• Confident personality.
• Have a passion for working in the hospitality industry.