Role of Chef de Partie
The Chef de Partie plays a vital role in the kitchen team at Christ Church. The postholder will have experience within a similar environment and have knowledge of all sections of the kitchen to prepare and provide excellent quality dishes using their own initiative.
Main Duties and Responsibilities
* Prepare and cook dishes in accordance with standard recipes or following the guidance of the Head Chef/ Sous Chefs.
* Present all dishes to meet service timelines.
* Serve meals as required at cafeteria service.
* Prepare and present meals for Senior Common Room (SCR) and other College events under the guidance of Head Chef/ Sous Chefs.
* Have an awareness of allergens.
* Assist with the development and creativity of new menus as requested by the Head Chef.
* To give guidance and direction to Kitchen Porters and Apprentice Chefs.
* Take responsibility for the rotation of all perishable stock and imperishable, in accordance with kitchen policy, or as directed by Head Chef/Sous Chefs.
* Check the quality of various goods in, as requested by the Head Chef / Sous Chefs, particularly meat and fish.
* Assist with the ordering of food provisions as required.
* Maintain high standards of kitchen hygiene at all times, keeping up to date with new regulations and attending any required training.
* To be responsible for cleaning and care of all equipment.
* Follow all Health and Safety regulations, this includes ensuring Blast Chill, fridge and food temperatures are recorded daily and action taken if the temperature is not within the appropriate limits.
* To maintain the highest standards of personal hygiene, cleanliness and presentation always wearing appropriate uniform;
* Undertake staff training as required by the Head Chef.
Additional Responsibilities
* Maintain high standards of kitchen hygiene at all times, keeping up to date with new regulations and attending any required training.
* Follow all Health and Safety regulations; this includes ensuring the correct recording of all food temperatures are met.
* Report immediately all damages, breakdowns, defects to equipment, utensils and fabric of working environment, to the maintenance department.
* Maintain good working relationships with all catering and other College staff.
* Undertake training courses as required.
* Carry out any other reasonable request by the Senior Sous Chefs or Head Chefs, or other senior member of staff
Person Specification
Essential:
* A few years' experience working as a Chef in a restaurant and/or College environment
* High standard of culinary skills with demonstrable experience
* Proven ability to prepare and cook food to the highest standard Good communication skills and excellent time management
* Positive attitude, reliable, enthusiastic and self-motivated
* Ability to work under pressure
* Able to work independently and as part of a team
* Good organisational skills with the ability to meet deadlines
* A flexible approach to hours and duties
Desirable:
* NVQ level 2 and 3 or equivalent in catering or similar level qualification.
* Experience of producing high quality fine dining food for banquets and gaudies etc.
For more information, including how to apply, please visit:
Job Type: Full-time
Pay: £29,761.00-£33,810.00 per year
Benefits:
* Bereavement leave
* Company events
* Company pension
* Cycle to work scheme
* Discounted or free food
* Employee discount
* Enhanced maternity leave
* Enhanced paternity leave
* Free flu jabs
* Free or subsidised travel
* Gym membership
* Health & wellbeing programme
* Sick pay
Ability to commute/relocate:
* Oxford OX1 1DP: reliably commute or plan to relocate before starting work (required)
Work Location: In person