Working hours: 35 hours per week
Interview Date: To be confirmed
The William Booth College Catering Team is based in Denmark Hill, SE5 8BQ. The college delivers learning and development opportunities for residential students, day delegates and course attendees. Conferencing facilities are utilised by both internal and externally run event organisers. We are part of an operations team that provides services which include overnight hotel style accommodation, housekeeping, catering, estates and maintenance, a library, hospitality and front of house, finance and administration.
This is a great opportunity for a passionate Chef De Partie to join our friendly Catering team. We serve Breakfast & Lunch for staff and students Monday to Friday and also serve other meals to conference delegates and guests both during the week and at weekends.
In addition, we regularly host other single day events for large groups, hence the need for flexibility to be occasionally rostered across a 7-day period.
Key Responsibilities:
In the role of Chef De Partie, you will work to prepare, cook and present high quality dishes for our staff & guests.
You will:
1. Under the supervision of the Sous Chef, assist with the food preparation process and any other related activities across the college catering function.
2. Ensure that dishes are prepared and served according to the agreed specifications and standards, maintaining portion control and food wastage.
3. Ensure food preparation areas are cleaned and organised at the start of and during the day.
4. Monitor stock usage and inventory, advising the Sous Chef on orders of equipment or ingredients as required.
5. Ensure all HACCP and COSHH standards are adhered to - including when accepting deliveries and transporting foods between onsite locations.
6. Address and resolve guest complaints quickly and effectively ensuring guests receive excellent customer service and enjoy the catering experience at WBC.
Successful candidate will have:
7. Proven successful experience of working in a similar role in a busy professional catering environment
8. Good communication skills
9. Good understanding of ingredients and produce to enable production of quality meals from scratch.
10. The ability to show initiative and the confidence to work independently
11. The physical ability to undertake the duties associated with this role
12. Good understanding of appropriate computer software
13. Current Level 2 Food Hygiene qualification
14. The ability and willingness to work within, be empathic with and promote the Christian ethos and values of The Salvation Army Mission