Chef De Partie

Jewish Care; City Of London; On-site; GBP 25,000 - 32,000; Full time

Job summary

A leading care organization in London is looking for a Chef de Partie to help manage catering functions and deliver excellent food services. Responsibilities include supporting the kitchen team, maintaining hygiene standards, and overseeing food production. Ideal candidates have relevant culinary qualifications and experience in high-standard food preparation. This role requires 35 hours of work per week, with flexible days including weekends.

Qualifications

• Proven experience as a Chef, preferably in multi-site operations.
• Experience of high standard food preparation.
• Knowledge of cultural requirements and producing a varied menu.

Responsibilities

• Support the Head Chef and Sous Chef to manage catering services.
• Ensure food hygiene and Health & Safety practices are monitored.
• Oversee food production to the agreed standard.

Skills

Food hygiene practices

Customer care

Menu planning

Dietary requirements knowledge

Team management

Education

City & Guilds 7051/7062 or equivalent qualification

Health & Hygiene NVQ Level 2 or QCF equivalent

Job description

Overview

We have an exciting opportunity to join our amazing Hospitality Team. We are looking for a Chef de Partie to assist our Sous Chef in managing all catering functions and the delivery of Hotel Services within Jewish Care's Homes and Community Centres. The Chef de Partie may oversee one area of the kitchen and will be responsible for the effective delivery of food services and customer care to an excellent standard. Accountable for maintaining food standards, meeting Health & Safety Regulations, handling finances and managing/developing a team with effective communication.

This role is working 35 hours per week, 8am - 3.30pm, which includes a 30 minute break. 5 days out of 7 days - which will include a combination of Monday to Friday or Sunday. On occasion you may be asked to work additional hours for events.

Responsibilities

• Supporting the Head Chef and Sous Chef to manage and deliver all catering services across the organisation, ensuring resident's liberty, dignity and safety are maintained.
• Ensuring all food hygiene and Health & Safety practices are monitored and standards are met and recorded in line with organisational policies and current legislation.
• Overseeing all food production is to the agreed standard.
• Developing innovative approaches towards presentation of dishes, menu planning and procedures that will optimize the cooking process.
• Reviewing and executing the menu on a regular basis, acknowledging seasonal changes in supplies, market trends and cultural requirements.
• Meeting the special needs and dietary requirements of residents and demonstrating awareness of cultural and religious preferences.

Qualifications

• City & Guilds 7051/7062 or equivalent qualification.
• Health & Hygiene NVQ Level 2 or QCF equivalent.
• Proven experience as a Chef, preferably in multi-site operations.
• Experience of high standard food preparation.
• Knowledge of dietary requirements and allergen awareness.
• Knowledge of cultural requirements and producing a varied menu.
• Awareness of waste disposal techniques and infection control.
• Awareness of COSHH and CQC regulations.