About the job

Company Description The Duke Golf B.V. is a hospitality and golf company based in Bernheze, North Brabant, in the Netherlands. The organization is known for providing guests with a high-quality golf experience complemented by professional food and beverage services. Team members work in an environment that combines scenic surroundings with a focus on excellent service and guest satisfaction. The company values reliability, teamwork, and a commitment to consistently high standards in both the kitchen and front-of-house areas.

Role Description As a Chef De Partie at The Duke Golf B.V., you will be responsible for managing a specific section of the kitchen and ensuring all dishes from that station are prepared to a consistently high standard. This is a full-time, on-site role located in Nistelrode, where you will handle mise en place, cook and plate dishes during service, and maintain portion and presentation standards in line with the head chef’s guidelines. You will collaborate closely with the kitchen team to plan menus, support stock control, and assist in minimizing waste. Daily tasks also include maintaining hygiene and safety procedures, checking quality and freshness of ingredients, and supporting the training of junior team members. You will be expected to contribute ideas for seasonal dishes and help deliver an excellent culinary experience for guests of the golf club and its associated facilities.

Qualifications

• Professional culinary training or equivalent experience, with solid skills in food preparation, cooking techniques, and kitchen organization.
• Experience in a similar role in a restaurant, hotel, or club environment, ideally within upscale or fine dining operations.
• Strong knowledge of food safety, hygiene standards, and HACCP practices, with consistent attention to cleanliness and order.
• Ability to work efficiently during busy service, manage a kitchen section independently, and coordinate with the wider team.
• Good communication skills, a collaborative mindset, and a positive attitude toward feedback and continuous improvement.
• Willingness to work flexible hours, including evenings, weekends, and holidays as required by business needs.
• Basic knowledge of stock rotation, inventory control, and portion management; familiarity with cost awareness is an advantage.
• Proficiency in English or Dutch for clear communication with colleagues and supervisors; additional languages are a plus.
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