Chef De Parie

£25,500 per annum + benefits - Permanent Position
Hospitality Division

Rare and exciting opportunity for a Chef De Partie to work within an established team at this world-famous School. Set in breath-taking surroundings, this is a truly once in a lifetime opportunity for a Chef De Partie to join, grow whilst embracing change and be part of the team who delivers an outstanding and first-class experience to everyone who dines at this prestigious school.

Key Tasks:
• To prepare and cook an array of dishes to a high standard as required by the school including out of term events such as conferences, weddings and school banquets.
• To be present during various service periods monitoring food levels and co-ordinating with the kitchen team.
• To work collectively with other members of the kitchen team, taking responsibility for food production and ensuring the kitchen meet demand in the absence of the Head Chef or Sous Chefs.
• To ensure that all aspects of the Food Safety Act are met and report any concerns to the Executive Chef/Head Chef.
• To liaise with, and work alongside, members of the Food Service Team.
• To ensure the Food Service Team are aware of food allergens at the various service times.
• To maintain the required standards of personal hygiene and tidiness within the kitchen areas. To place food orders as required.
• To ensure, when necessary, that all products are checked on delivery and stored in the appropriate areas.
• To use the School’s electronic database to gain information regarding School events, and producing food as required for the various events.
• To adhere to Health & Safety legislation, reporting incidents to the Head Chef.
• To maintain departmental standards of tidiness and cleanliness.
• To offer guidance and training to junior members of the kitchen brigade.
• To work as a team player to ensure all departmental requirements are met in full.

Successful Candidates will have:
• Formal Catering qualification C&G 706 1 /2 or NVQ 1 /2
• NVQ 3 in Catering Specialist Skills & Experience
• Minimum three years practical kitchen experience in food service
• Able to work shift patterns/ flexibility
• Volume catering experience
• Level 2 Food Hygiene Certificate
• Food Allergan Certificate
• Experience in Schools or a similar large catering environment
• The attitude of a team player with energy and enthusiasm
• A positive “can do” attitude

Hours of Work - An average of 40 hours per week, 52 weeks per year. Working a shift pattern with alternate weekends off. An example of the shift patterns are as follows: Early Shift: 6.00am - 2.00pm Late Shift: 11.30am - 7.30pm Split Shift: 6.00am - 2.00pm / 4.00pm - 7.30pm (limited shift) A degree of flexibility with working hours will be required at busy times. The rota pattern will be discussed at interview.

Call or Email Keri
01869 247799

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