Weekend Chef De Partie

Jewish Care; East Finchley; On-site; GBP 17,000 - 21,000; Part time

Job summary

Jewish Care is seeking a Weekend Chef de Partie to support our Sous Chef across Homes and Community Centres. This role covers Saturday 8am–4:30pm and Sunday 7:30am–5pm, totaling 16 hours per week, with duties in managing catering functions and delivering high standards of food service.

You will hold City & Guilds 7051/7062 or equivalent, Health & Hygiene NVQ Level 2, and have proven chef experience. Knowledge of dietary, cultural needs and food safety is essential; you may oversee a kitchen

Qualifications

• 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.

Responsibilities

• Support Head/Sous Chef to deliver catering services and maintain standards.
• Ensure all food hygiene and safety practices are followed and recorded.
• Oversee all food production to agreed standards.
• Develop innovative menu presentation and optimize cooking processes.
• Review menus with seasonal changes and cultural considerations.
• Meet special dietary needs and accommodate cultural preferences.

Skills

Chef experience

High standard food prep

Dietary & allergen knowledge

Cultural dietary knowledge

Waste disposal & infection control

Education

City & Guilds 7051/7062 or equivalent

Health & Hygiene NVQ Level 2 or QCF

Job description

We have an exciting opportunity to join our amazing Hospitality Team.

We are looking for a

Weekend 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 16 hours per week excluding breaks.

Saturday 8am – 4.30pm (8)hrs

Sunday 7.30am – 5pm (9hrs)

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.