Weekend Chef De Partie (Part Time - 16 hours)

The Methodist Church in Britain; London Borough of Barnet; On-site; GBP 17,000 - 22,000; Part time

Job summary

Jewish Care is seeking a weekend Chef de Partie to support the Sous Chef across catering and hotel services in homes and community centres. You will produce food to set standards, plan menus reflecting seasonal supply and cultural needs, and oversee one kitchen area.

The role runs on Saturdays and Sundays, serving older people and those with mental health needs or dementia. City & Guilds 7051/7062 or equivalent and Level 2 health and hygiene NVQ are required.

Qualifications

• City & Guilds 7051/7062 or equivalent.
• Health & Hygiene NVQ Level 2 or QCF equivalent.
• Proven experience as a chef, preferably in multi-site operations.
• Experience of high standard food preparation.

Responsibilities

• Support the Sous Chef in managing all catering and hotel services across the organisation
• Oversee one area of the kitchen and manage and develop a team, communicating effectively
• Ensure food production meets the agreed standard
• Monitor food hygiene and health and safety practice, recording it in line with policy and legislation
• Maintain food standards and deliver customer care
• Protect residents' liberty, dignity and safety
• Develop approaches to dish presentation, menu planning and cooking procedures
• Review and run the menu regularly, reflecting seasonal supply, market trends and cultural requirements
• Meet residents' special needs and dietary requirements, with awareness of cultural and religious preferences
• Handle finances

Skills

Dietary knowledge

Cultural awareness

Waste disposal

Infection control

COSHH & CQC regulations

Education

City & Guilds 7051/7062 or equivalent

Health & Hygiene NVQ Level 2 or QCF equivalent

Job description

This is a weekend chef de partie post in the Catering & Hospitality team, supporting the Sous Chef across catering and hotel services in Jewish Care's homes and community centres. The role covers food production to agreed standards, menu planning that reflects seasonal supply and cultural needs, and oversight of one kitchen area. It runs on Saturday and Sunday shifts, serving older people, people with mental health needs and people living with dementia. Fit depends on a City & Guilds 7051/7062 or equivalent and a Level 2 health and hygiene NVQ.

What the job involves

• Support the Sous Chef in managing all catering and hotel services across the organisation
• Oversee one area of the kitchen and manage and develop a team, communicating effectively
• Ensure food production meets the agreed standard
• Monitor food hygiene and health and safety practice, recording it in line with policy and legislation
• Maintain food standards and deliver customer care
• Protect residents' liberty, dignity and safety
• Develop approaches to dish presentation, menu planning and cooking procedures
• Review and run the menu regularly, reflecting seasonal supply, market trends and cultural requirements
• Meet residents' special needs and dietary requirements, with awareness of cultural and religious preferences
• Handle finances

Qualifications

• City & Guilds 7051/7062 or equivalent
• Health & Hygiene NVQ Level 2 or QCF equivalent

Experience

• Proven experience as a chef, preferably in multi-site operations
• Experience of high standard food preparation

Skills & knowledge

• 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