Chef De Partie

The Senior Chef De Partie will deliver and supervise day to day preparation of food and support Kitchen Management team. To follow and enforce standards of procurement, stocktaking, and health & hygiene procedures in accordance with the catering department guidelines. To maintain high standards of food production, customer service and care, and possess a good product awareness and knowledge of commercial catering and sustainable sourcing.

Requirements

1. Prepare dishes for the food outlets in liaison with the senior Chefs.

2. Contribute as an experienced team member; influencing seasonal menus, ideas and suggestions enhancing departmental KPI’s.

3. Manage service in senior chefs absence to ensure all meals are served per spec and on time.

4. Supervise and maintain all standards, ensuring team are working methodically and to schedule running services and functions as required in senior chefs absence.

5. Assist management of and support training of junior team especially Chef de Parties, Commis and Kitchen Assistant roles.

6. Follow and champion recognised standard recipes, be aware of weekly menus, assist in their putting together and ensure they are adhered to

7. Process orders timely, accept in stock and deal with any delivery/ordering anomalies appropriately

8. Ensure that the kitchen stores and other potential areas of loss are secured at all times according to the instructions laid down by the management. This includes working efficiently and minimising and recording waste for department.

9. Ensure that the highest standard of food hygiene and Health & Safety is maintained at all times as laid down by the Food Hygiene Regulations. 

10. Ensure that the quality, quantity, temperature and appearance of the completed dishes are of the highest possible standard before being served and records are kept as per regulations.

11. Ensure records and reporting duties are maintained per service period, daily or weekly as required

12. Ensure that University and statutory regulations pertaining to the safety and hygienic operations of the kitchen and ancillary areas are adhered to by you and others in the kitchen.

13. Ensure that as part of your duties you minimise energy consumption e.g.  Water and electricity and maximise the recycling opportunities for waste.  Encourage staff awareness of the impact of their actions on the environment.

14. Ensure that stock levels are kept at agreed levels so that the stock is rotated in a systematic way.  Assist with monthly stock take as necessary.

15. You will from time to time be required to undertake other duties of a similar nature as reasonably required by your line manager.

Benefits

• Full time averaging 35 hours per week on a variable -hours basis, as and when required on a rota system.
  
• 30 days holiday + bank holidays.
  
• Relocation assistance (temporary accommodation available on site).
  
• Free parking on site.
  
• Discounted gym membership.
  
• Free flu vaccination.