Chef De Partie

Jewish Care; United Kingdom; On-site; GBP 25,000 - 35,000; Full time

Job summary

Jewish Care is seeking a Chef de Partie to join their Hospitality Team. In this role, you will assist in managing catering functions while ensuring high food standards, compliance with health regulations, and customer care, all within a supportive and dignified environment for residents.

Qualifications

• Proven experience as a Chef, preferably in multi-site operations.
• Knowledge of dietary requirements and allergen awareness.
• Awareness of waste disposal techniques and infection control.

Responsibilities

• Support Head Chef and Sous Chef in catering services delivery.
• Ensure food hygiene and Health & Safety practices are met.
• Oversee food production to agreed standards.

Skills

Food preparation

Health & Safety

Customer Care

Team Management

Education

City & Guilds 7051/7062 or equivalent

Health & Hygiene NVQ Level 2 or QCF equivalent

Job description

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 post is working 37.5 hours per week including 1 in 3 weekends, 5 days out of 7,Early shift 7am to 3pm, late shift 11am to 7pm.

What you will be doing:

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.

What you will need:

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.