Chef De Partie

Manpower UK; Oxford; On-site; GBP 30,000 - 33,000; Full time

Job summary

Manpower Recruitment are seeking a Full Time Chef De Partie for an established college in Oxford City Centre. The role is full-time, 5/7 days, with a rota that includes mornings, evenings and weekends.

Salary ranges from £29,588 to £33,002 per annum depending on experience, with a focus on preparing, cooking, and serving meals to Executive Chef standards.

Qualifications

• HACCP regulations knowledge.
• Ability to help manage food costs and minimise wastage.
• Maintain high standards of kitchen hygiene and safety.
• Ability to teach junior chefs and apprentices.

Responsibilities

• Assess all dishes before leaving kitchen for taste, presentation and food quality.
• Control food cost with minimum wastage including correct food preparation and handling of leftover food items.
• Ensure safety and security is adhered to at all times.
• Maintains personal tidy appearance and works in a hygienic manner.
• Keeps control of his/her responsible station and report low stock levels to shift supervisor.
• Be fully aware of all health, safety and security issues associated with work area.
• To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
• Ensure minimum wastage by correctly handling surplus food after service.
• Assist at private dinners as required.

Job description

Salary: GBP29588 - GBP33000 per annum + No Xmas working

Manpower Recruitment are looking for a Full Time Chef De Partie for an established College in Oxford City Centre.
The role is on a Full Time Basis, working 5/7 days and working up to 45rs per week, including mornings, evenings and weekends on a rota basis.

The role is paying £29588pa-£33002pa depending on experience.

Overall Objective:To prepare, cook and serve meals that meet the standards set by the Executive Chef.

Essential Job Functions

Food Production

• Assess all dishes before leaving kitchen for taste, presentation and food quality.
• Control food cost with minimum wastage including correct food preparation and handling of leftover food items.
• Ensure safety and security is adhered to at all times.
• Maintains personal tidy appearance and works in a hygienic manner.
• Keeps control of his/her responsible station and report low stock levels to shift supervisor.
• Be fully aware of all health, safety and security issues associated with work area.
• To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
• Ensure minimum wastage by correctly handling surplus food after service.
• Assist at private dinners as required.

Quality

Ensures work station and kitchen environment e.g. store rooms, fridges spotlessly clean.

• Completing quality control checks according to HACCP regulations.
• Perform cleaning tasks as per schedule and record.
• Adhere to uniform, personal hygiene and appearance standards within the kitchen and servery areas.
• Assist in the control of food costs as directed, trained by senior chefs.
• Conducts quality checks of goods received, proper storage of raw and cooked foodstuffs in compliance with food hygiene requirements.

Communication

Teach junior chefs and apprentices new skills.

• The Chef de Partie should help to maintain effective communication within the kitchen and assist in resolving problems.
• Maintain effective working relationship with food and beverage management and other departments.
• Is customer-oriented and able to converse with diners.
• Maintain a detailed knowledge of the full menu and be able to explain dish descriptions including allergens.
• Report all machinery faults e.g. coolers/freezers and promptly inform senior chef on duty. E.g. call-out, visual check of trip switch/fuse.