Chef De Partie

MANPOWER; Yarnton; On-site; GBP 30,000 - 33,000; Full time

Job summary

Manpower Recruitment are seeking a Chef De Partie for an established college in Oxford City Centre. The role is full-time, on a 5/7 rota, up to 45 hours per week, including mornings, evenings and weekends.

The position involves preparing, cooking and serving meals to the Executive Chef's standards, with focus on portion control, HACCP compliance and kitchen teamwork. Salary ranges from £29,588 to £33,002 depending on experience.

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.
• Maintain personal tidy appearance and work in a hygienic manner.
• Keep control of responsible station and report low stock levels to shift supervisor.
• 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.

Job description

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

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

Quality

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

1. Completing quality control checks according to HACCP regulations.
2. Perform cleaning tasks as per schedule and record.
3. Adhere to uniform, personal hygiene and appearance standards within the kitchen and servery areas.
4. Assist in the control of food costs as directed, trained by senior chefs.
5. 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.

1. The Chef de Partie should help to maintain effective communication within the kitchen and assist in resolving problems.
2. Maintain effective working relationship with food and beverage management and other departments.
3. Is customer-oriented and able to converse with diners.
4. Maintain a detailed knowledge of the full menu and be able to explain dish descriptions including allergens.
5. 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.