Chef de Partie
Chef de Partie
Salary: £31965.92- £34816.32
Contract type: Permanent
Department: Kitchen
Reports to: Executive Head Chef/ Second Chef/ Third chef
Hours: 40 hours per week, any 5 days out of 7, as per the published rota, flexibility regarding hours will be required. Every other weekend off, straight shifts. Additional hours (generous overtime paid) may be requested at busy times.
Location: Balliol College Broad Street
Balliol College
Balliol was founded in 1263 and is now one of the larger Oxford College, with about 400 undergraduates in residence at any one time. The College takes academic work very seriously, but visitors are generally struck by the informal and friendly feel of the place. The College occupies a historic site in the middle of Oxford.
Balliol is a constituent college of the University of Oxford and employs some 70 fellows, 40 lecturers and about 120 support staff with Dame Helen Ghosh as its current Master.
Purpose of the Post
The college seeks to appoint a Chef de Partie to assist the Executive Head Chef and Second Chef in food production for all areas of catering within the college. The successful applicant will be able to produce well-prepared simple dishes as well highly complex for our fine dining operation.
The post holder would be eligible to join the Oxford University Staff Pension Scheme – contributions being made by the post holder and the college. A two course hot lunch will be provided. There is also a bus pass scheme.
Main Duties:
1. To prepare food to the highest standard within your specified section under the direction of the Executive Head Chef and Second Chef
2. To liaise and work harmoniously with the Hall and SCR staff
3. To play your part in providing a good working environment promoting a positive attitude and pride in your work
4. To adhere to time schedules in preparation and cooking of foods.
5. To adhere to strict portion and waste controls.
6. To stock up and replenish service points as necessary.
7. To assist with training of apprentice Chefs.
8. To comply with the Food Safety Act and general food hygiene regulations
9. To comply with Health & Safety Regulations, including COSHH, the correct use of PPE (Personal Protective Equipment) at all time, and also be aware of fire safety precautions.
10. To participate in any training to improve your standards and performance.
11. To ensure regular checks of equipment and report any problems/deficiency to the Executive Head Chef or Second Chef
12. To behave in an appropriate manner to all members of college, visitors and staff
13. Be prepared to undertake further duties when necessary
In addition, Balliol wishes to recruit those who can be flexible, and are great team players with a passion for food.
Selection Criteria
The person appointed will have the following essential qualities:
Personal Requirements:
• Neat personal appearance and high level of personal hygiene
• Excellent attention to detail
• A customer-focused attitude
• Able to work as part of a team
• Ability to taste a wide range of foods
• Good level of fitness necessary to work on your feet for the shift
Technical ability (knowledge and experience)
• All-round experience of working in key sections of the kitchen including
o Fine-dining
o Ability to interpret recipes
• Basic food hygiene (level 2)
• NVQ level 2 or above or equivalent
• Junior/Demi Chef de Partie or above
• Knowledge of HACCP and COSHH
• Ability to perform simple mathematical calculations
Communicating and relating to others
• Able to communicate in English
• Builds strong working relationships with other members of the team
• Presents self in a positive way
Service delivery
• Prepare and deliver food to the highest standard
• Highly customer-focused
• Eye for detail
Line management
• Share and communicate issues
• Implement changes as directed
• Work in line with management to work in cost-effective way
• Flexible approach and able to adapt to meet the needs of the team
Teaching and learning support
• Can improve own performance in the job and consequently improve Balliol College kitchen’s performance
• Proactively seeks to take on stretching responsibilities
Decision-making, problem-solving, planning and organising
• Knowledge and experience in stock ordering, wastage and rotation
• Capable of prioritising tasks and managing own time
All applicants are asked to fill in an Equal Opportunities Monitoring Form to help us fulfil our duties as an equal opportunities employer.
Interviews
Candidates will be expected to supply original documentation proving that they have the right to work in the United Kingdom (UK).
