Chef De Partie - Oxford
Up to £33,000
Job Purpose and Responsibilities
Key responsibilities:
To check the quality of all goods purchased.
Ensure all food labelling is carried out as per HACCP.
To manage the stock rotation.
To run various sections of kitchen as requested/directed
Mentor and develop junior members of the team.
Food production:
In liaison with the other chefs, to prepare meat, fish, soup, and vegetarian dishes for breakfast, lunch, and dinner service as directed by the Head and senior chefs. To prepare sweets/ desserts/ buffets.
To check all food deliveries, storage, cooking, and cooling temperature policies adhere to.
Food hygiene and safety:
To practice and follow all health & hygiene regulations, with attention to safe working processes, as outlined.
Ensure that all food produced is handled hygienically.
Implement date monitoring of all food, from receipt to service.
Ensure all HACCP procedures are in place and monitored.
Allergies:
To be aware of and follow allergy systems and procedures and be able to communicate queries on allergy contents correctly.
Understand the importance of serving safe food to people with allergies and other dietary requirements.
Other Duties
To undertake and support the Head Chef with any other duties as appropriate.
The Chef de Partie is required to be flexible in developing their role in the agreement with the Head Chef and to carry out any other duties.
Blue Arrow is proud to be a Disability Confident Employer and is committed to helping find great work opportunities for great people.