Chef De Partie

Jewish Care; United Kingdom; On-site; GBP 28,000 - 35,000; Part time

Job summary

A leading hospitality organization in the UK is seeking a Chef de Partie to manage catering functions within their Homes and Community Centres. You will assist in food production, ensuring high standards of hygiene and safety while meeting dietary needs. Experience in culinary arts and team management is essential for this 24-hour per week position.

Qualifications

• Proven experience as a Chef, preferably in multi-site operations.
• Experience of high standard food preparation.
• Knowledge of dietary requirements and allergen awareness.

Responsibilities

• Support the Head Chef and Sous Chef in managing catering services.
• Ensure all food hygiene and Health & Safety practices are met.
• Oversee food production to agreed standards.
• Develop innovative approaches to menu planning.
• Meet special dietary needs of residents.

Skills

Food hygiene

Team management

Culinary presentation

Menu planning

Dietary requirements knowledge

Education

City & Guilds 7051/7062 or equivalent

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 7 hours per day over 2 days per week (24 hours hours per week).

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.