Relief Chef De Partie

Jewish Care; United Kingdom; On-site; GBP 40,000 - 60,000; Part time

Job summary

A leading care organization in the UK is looking for a Relief Chef de Partie to assist in managing catering functions. Responsibilities include overseeing food production, ensuring compliance with health regulations, and meeting residents' dietary needs. Candidates should have relevant qualifications and experience in high-standard food preparation. This role offers the chance to be part of a dedicated hospitality team.

Qualifications

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

Responsibilities

• Support the Head Chef and Sous Chef to manage and deliver catering services.
• Monitor and ensure compliance with food hygiene and Health & Safety practices.
• Oversee food production and innovate menu presentation.

Skills

Food preparation

Knowledge of dietary requirements

Communication

Team management

Cultural awareness

Education

City & Guilds 7051/7062 or equivalent qualification

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 Relief 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 for a Relief/ Bank Chef de Partie working on an as and when required basis, to cover absence when needed.

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 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

Requirements

• 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