Chef De Partie

Salary: £26,000 per year

Job Purpose

The Chef de Partie will support the delivery of the in-house culinary operation within designated outlets..

This role will include assisting on special events, on the job coaching of culinary team members, maintaining of culinary standards, supporting the compliance with company procedures and systems, menu and food offer development. On occasion the role may include be involved in competitions and presentations.

Job Description

• To supervise the preparation and cooking of ingredients ready for service as required, using appropriate equipment to the agreed standards of quality using SOP’s and required standards of Health & Safety, within agreed timetables
• To supervise the receipt of goods deliveries and storage within their production kitchen
• To contribute to the development of the business, the maintenance of standards to ensure the culinary service is a high quality and legislatively compliant.
• Assisting to motivate and support the permanent and casual staff team to deliver high standards of operation, enhancing customer experience by building on the customer focused culture.
• To support the Chef Management team, this will include, but not be limited to, the delivery of events such as Gala Dinners, VIP events and Graduation.
• Deliver, maintain and present the food offer, service levels and standards
• As directed, carry out actions resulting from auditing and mystery shopping
• Be prepared to deal with all scenarios and act to ensure business continuity
• Assist the chef team in the development of innovative, creative menus, ensuring this drives customer loyalty and profitability in commercial areas
• Working with the chef team to develop exciting, on trend, well balanced meal plans
• Assisting to ensure financial targets are met
• Assist Sous Chef to maintain effective control of all expenditure within the area of operational control
• Using the EPOS system effectively working with Sous Chef to ensure pricing and products data is correct
• Assist Sous Chef to ensure stock is accurately accounted for by undertaking regular stock checks
• Assisting to create a positive working environment
• Be involved with regular team meetings
• Coach performance, building on existing talent and creating a culture of continuous improvement in conjunction with Sous Chef
• Assist Sous Chef to ensure staff are trained in using equipment and relevant cleaning chemicals and understand the standards of performance required
• Encourage continuous improvement with staff by attending training courses
• Assist Sous Chef to ensure all staff under direct control work in safe, hygienic conditions strictly complying with regulations.
• Carry out reasonable duties as requested by the Sous Chef
• To be proactive in giving ideas to grow the business for the benefit of the customers and the University
• Be prepared to work 5 over 7 days