Chef de Partie: Lead Kitchen, Create Premium Menus

Nottingham Forest Football Club; Nottingham; On-site; GBP 21,000 - 28,000; Full time

Benefits offered by this job

Ticket access for events at The City

Employee Assistance Programme

Access to discounts (high street and G

Discount in Club shop

Free on-site parking

Job summary

Nottingham Forest Football Club is seeking a dedicated kitchen professional to work in the First Team Catering team at The Nigel Doughty Academy in Nottingham. You will support daily menu preparation, ensure quality and freshness, and assist with health, safety and hygiene practices under the guidance of the Head Performance Chef.

With 42 hours a week, candidates should have a minimum of 4 years relevant experience and relevant catering qualifications, plus strong teamwork and communication

Qualifications

• City & Guilds 706/1 or 706/2 Catering or NVQ Level 2 qualification.
• Level 2 Food Safety Award required.
• Minimum 4 years relevant experience in catering.
• Awareness of manual handling techniques.
• COSHH and chemical safety awareness.

Responsibilities

• Preparing, cooking and presenting high quality nutritious dishes within the given specification.
• Assisting the Head Performance Chef in creating menu items.
• Preparing Carbohydrates, vegetables, vegetarian, protein (meat and fish).
• Assisting with health and safety management.
• Assisting with food hygiene practices.
• Managing and training any Commis Chefs.
• Monitoring portion and waste control.
• Overseeing kitchen and food safety standards.

Skills

Commis Chef supervision ability

Good communication skills

Numeracy skills

Team player

Adaptability

Enthusiasm to develop skills

Education

City & Guilds 706/1 | 706/2 Catering or NVQ Level 2

Level 2 Food Safety Award

Tools

Kitchen equipment

Knives handling

Job description

Nottingham Forest Football Club is seeking a dedicated kitchen professional to work in the First Team Catering team at The Nigel Doughty Academy in Nottingham. You will support daily menu preparation, ensure quality and freshness, and assist with health, safety and hygiene practices under the guidance of the Head Performance Chef.

With 42 hours a week, candidates should have a minimum of 4 years relevant experience and relevant catering qualifications, plus strong teamwork and communication