School Kitchen Chef de Partie - Fresh Seasonal Menus

Holroyd Howe; Hatfield Peverel; Presencial; GBP 17.000 - 23.000; A tiempo parcial

Ventajas ofrecidas por este puesto de trabajo

28 days holiday including bank breaks

Volunteering days

Grandparent leave 3 days

24 weeks enhanced maternity leave

Pension & life insurance

Perkbox discounts on brands, cinema &

Wellbeing hub & employee assistance

Free meals while at work

Apprenticeships for all experience

Descripción de la vacante

Holroyd Howe is recruiting a Chef de Partie for New Hall School Chelmsford to support daily kitchen operations and special events. You will help maintain high standards, manage mise en place, and ensure safe handling of allergens in a contract catering environment serving pupils of varying ages.

The role is term-time and requires a dedicated team player with a passion for fresh, seasonal food. DBS checks and safeguarding training are part of the process, with ongoing development opportunities

Formación

• Experience as a Sous Chef or Chef de Partie within contract catering is preferred.
• Passion for fresh, seasonal food with creative presentation.
• Strong attention to detail and high food safety standards.
• Excellent teamwork and communication skills.

Responsabilidades

• Support the Head Chef in daily kitchen operations.
• Motivate the team to deliver high standards of food and service.
• Ensure food safety and allergen controls are consistently met.
• Contribute to innovative menu planning.
• Manage mise en place and ensure smooth, timely service.
• Support events and functions alongside school life.
• Champion allergen controls and safety protocols.

Conocimientos

Sous Chef experience

Contract catering experience

Descripción del empleo

Holroyd Howe is recruiting a Chef de Partie for New Hall School Chelmsford to support daily kitchen operations and special events. You will help maintain high standards, manage mise en place, and ensure safe handling of allergens in a contract catering environment serving pupils of varying ages.

The role is term-time and requires a dedicated team player with a passion for fresh, seasonal food. DBS checks and safeguarding training are part of the process, with ongoing development opportunities