Chef de Partie

Job Summary

To work within the Catering team towards meeting the daily operational needs of the department, primarily assisting the Head Chef/Sous Chef in the smooth running of the kitchen. The role will be predominantly focused on food production, overseeing the preparation, cooking, and presentation of meals and directing chefs / catering staff within your section. You will enforce strict health and hygiene standards and trouble shoot any problems that may arise. You will take direction from the Head Chef/Sous Chef on all matters involving health and safety, due diligence and staff development / training.

Salary

£28,516

Hours of Work

37.5 hours per week, Straight shifts with no splits, working only 1 in 4 weekends with most weekend work being 8am-4pm, during term time with the need to cover additional shifts during the summer period and for occasional one -off events.

Annual Leave

Annual paid leave of 25 days plus public holidays. Adjusted pro rata for part-time hours. Increasing to 27 days plus bank holidays from January 2025

Main Duties

• To take responsibility for food service on a regular basis.

• To ensure all food served is of the highest quality, as requested by the Head Chef/Senior Sous Chef.

• To work in each section of the kitchen as required and to the expected standards.

• To assist in the creation of inspirational menus, based on the Colleges requirements.

• To ensure a high standard of cleanliness and food hygiene practices are maintained in all areas.

• To ensure HACCP due diligence is recorded and updated as required.

• Adhere to all health, safety and security regulations including COSHH.

• To assist with checks of the kitchen, reporting any problems to the Head Chef / Senior Sous Chef.

• To check off food deliveries, ensuring all food delivered is of the highest quality and the appropriate delivery record sheets are completed and signed.

• To ensure all staff have a working knowledge of the equipment within the kitchen.

• To keep abreast of changes in market trends within the industry and conduct research as requested.

• To carry out any reasonable requests made by a member of the management team in a timely and cost-effective manner.

The above is not an exhaustive list of duties. The post-holder may be asked to take on different tasks as required, and all employees are expected to work collaboratively to support the overall work of the College.

Person Specification

• Experience working in a professional kitchen

• NVQ Level 2 in Catering & Hospitality (Food Preparation & Cooking), or equivalent gained through apprenticeship

• Educated to GCSE level or equivalent

• Significant cooking experience in a similar role

• Ability to work within a team

• Advanced knowledge of international cuisine

• Creative and passionate about food

• Customer-focused attitude

• Professional conduct and respectful

• Cheerful, positive disposition

• Flexible approach

• Good communication skills, both orally and written

Benefits:

• Company pension
• Discounted or free food
• Life insurance
• On-site parking

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