Chef de Partie

Full Job Description

Job Description: Chef de Partie -

Location: Oxfordshire

Hours: Monday to Friday, 6:30 am to 3:00 pm

Salary: 14-16 per hour

Overview: We are seeking a skilled Chef de Partie to join our team in managing the culinary operations of a canteen catering to construction workers. This role requires a passionate individual who thrives in a fast-paced environment and can deliver high-quality meals to meet the demands of our clientele.

Responsibilities:

1. Food Preparation: Prepare and cook a variety of dishes to the highest standards, adhering to recipes and portion sizes while ensuring timely delivery of meals.

2. Menu Development: Collaborate with the Head Chef to develop weekly menus that offer nutritious, balanced, and appealing meal options for construction workers.

3. Quality Control: Maintain high standards of food quality, presentation, and hygiene in line with food safety regulations, ensuring all dishes leaving the kitchen meet our quality standards.

4. Stock Management: Assist in managing kitchen inventory, including ordering and receiving supplies, monitoring stock levels, and minimizing waste.

5. Team Collaboration: Work closely with kitchen staff to coordinate food preparation, ensure smooth kitchen operations, and support fellow team members as needed.

6. Adaptability: Flexibility is key in this role, as you may be required to assist in various kitchen tasks beyond your designated station to meet the needs of the canteen.

7. Cleanliness: Maintain a clean and organized kitchen environment, including equipment maintenance and sanitation, to uphold food safety standards.

Requirements:

1. Previous Experience: Proven experience as a Chef de Partie or similar role in a busy kitchen environment, preferably in catering for large groups or canteen settings.

2. Culinary Skills: Strong cooking skills and a passion for food, with the ability to prepare and present a variety of dishes efficiently and to a high standard.

3. Team Player: Excellent communication and teamwork skills, with the ability to work collaboratively with kitchen staff to ensure smooth operations.

4. Time Management: Ability to work efficiently under pressure and manage time effectively to meet deadlines and deliver meals on time.

5. Flexibility: Willingness to adapt to changing priorities and take on additional tasks as required to support the needs of the canteen.

6. Hygiene Standards: Knowledge of food safety and hygiene regulations, with a commitment to maintaining a clean and sanitary kitchen environment.