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Lead Chef de Partie

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Hounslow, United Kingdom Brentford Football Club Full time
Position Overview
The Lead Chef de Partie plays a crucial role in our culinary team, responsible for a variety of tasks including the preparation and cooking of high-quality dishes using fresh ingredients. This position involves collaborating closely with the Head Chef to ensure that kitchen operations meet the established standards.
Key Responsibilities
  • Oversee and manage the kitchen operations in accordance with the standards set by the Head Chef.
  • Develop and execute menu items while guiding the kitchen team in food preparation and delivery.
  • Implement effective stock and waste management practices.
  • Ensure the quality control of all food items and ingredients.
  • Execute cooking tasks efficiently and to the highest standards.
  • Maintain cleanliness and organization within the designated kitchen section.
  • Foster a positive and proactive work environment.
  • Adhere to all health and safety regulations, as well as company policies.
  • Perform additional duties as assigned by the Head Chef and management.
  • Report any safeguarding concerns through the appropriate channels.
General Responsibilities
  • Ensure compliance with all relevant Club policies, including health and safety regulations.
  • Adhere to legal, regulatory, ethical, and social requirements.
  • Comply with the Club's Safeguarding Policy and procedures.
  • Promote equity, diversity, and inclusion in alignment with the Club's strategy.
  • Build and maintain professional relationships both internally and externally.
  • Maintain confidentiality regarding Club information and personnel.
  • Demonstrate flexibility in work responsibilities.
  • Complete any other relevant tasks as directed by management.
Essential Personal Characteristics
  • Ability to work independently and collaboratively to deliver exceptional service.
  • Proficient in preparing and cooking a variety of food items.
  • Experience managing a kitchen section and supervising junior staff.
  • Organizational skills for managing orders and team coordination.
  • Willingness to travel and oversee food services during away events.
  • Attention to detail in managing orders and kitchen operations.
  • Commitment to maintaining high food hygiene standards and health and safety practices.
  • Collaborative in planning and developing innovative menu ideas.