Chef De Partie

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

Job summary

A recruitment agency is seeking a Full Time Chef De Partie for a college in Oxford. The role involves preparing, cooking, and serving meals, ensuring food quality and hygiene standards are met. The ideal candidate will work 40 hours per week on a rota basis, contributing to menu creation and training junior chefs. With a competitive salary of £33,330 per annum, this position offers an excellent opportunity to develop culinary skills within a dynamic environment.

Qualifications

• Experience in preparing, cooking, and serving meals.
• Ability to maintain a clean and hygienic work environment.
• Knowledge of food safety and HACCP regulations.

Responsibilities

• Prepare and cook assigned dishes according to recipes.
• Participate in menu development and design.
• Ensure station cleanliness and food quality.

Skills

Food production

Quality control

Communication

Training junior chefs

Job description

Full Time Chef De Partie – Oxford College

Manpower Recruitment is 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 40hrs per week, including mornings, evenings and weekends on a rota basis.

Salary: £33,330 per annum.

Overall Objective

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

Essential Job Functions

Food Production

• Help create, prepare and cook assigned dishes according to recipe specifications.
• Participate in the development and design of seasonal menus.
• Assess all dishes before leaving the 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.
• Maintain personal tidy appearance and work in a hygienic manner.
• Keep control of his/her responsible station and report low stock levels to the shift supervisor.
• Be fully aware of all health, safety and security issues associated with the work area.
• Understand and be aware of food costs and percentages, and 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

• Ensure work station and kitchen environment (e.g., store rooms, fridges) are spotlessly clean.
• Complete 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.
• Conduct quality checks of goods received, proper storage of raw and cooked foodstuffs in compliance with food hygiene requirements.

Supervision

• Assist with training of junior chefs and their development within the kitchen team.

Communication

• Teach junior chefs and apprentices new skills.
• Help to maintain effective communication within the kitchen and assist in resolving problems.
• Maintain effective working relationships with food and beverage management and other departments.
• Be 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 the senior chef on duty (e.g., call‑out, visual check of trip switch/fuse).

If you’re interested, please get in contact with a Manpower Representative.