Chef De Partie

Manpower Recruitment are looking for a Full Time Chef De Partie for an established College in Oxford City Centre. The role is on a Full Time Basis, working 5/7 days and working up to 45rs per week, including mornings, evenings and weekends on a rota basis.

The role is paying £29588pa-£33002pa depending on experience.

Overall Objective: To prepare, cook and serve meals that meet the standards set by the Executive Chef.

Essential Job Functions

Food Production

• Assess all dishes before leaving kitchen for taste, presentation and food quality.
• Control food cost with minimum wastage including correct food preparation and handling of leftover food items.
• Ensure safety and security is adhered to at all times.
• Maintains personal tidy appearance and works in a hygienic manner.
• Keeps control of his/her responsible station and report low stock levels to shift supervisor.
• Be fully aware of all health, safety and security issues associated with work area.
• To understand and be aware at all times of food costs and percentages and understand how daily departmental costs influence profit and loss results.
• Ensure minimum wastage by correctly handling surplus food after service.
• Assist at private dinners as required.

Quality

• Ensures work station and kitchen environment e.g. store rooms, fridges spotlessly clean.
• Completing quality control checks according to HACCP regulations.
• Perform cleaning tasks as per schedule and record.
• Adhere to uniform, personal hygiene and appearance standards within the kitchen and servery areas.
• Assist in the control of food costs as directed, trained by senior chefs.
• Conducts quality checks of goods received, proper storage of raw and cooked foodstuffs in compliance with food hygiene requirements.

Communication

• Teach junior chefs and apprentices new skills.
• The Chef de Partie should help to maintain effective communication within the kitchen and assist in resolving problems.
• Maintain effective working relationship with food and beverage management and other departments.
• Is customer-oriented and able to converse with diners.
• Maintain a detailed knowledge of the full menu and be able to explain dish descriptions including allergens.
• Report all machinery faults e.g. coolers/freezers and promptly inform senior chef on duty. E.g. call-out, visual check of trip switch/fuse.

If you're interested, please get in contact with a Manpower Representative.

If you receive suspicious outreach claiming to be from us, please contact us via the ManpowerGroup website.