Chef de Partie

OVERALL PURPOSE

The Chef de Partie carries out the production and service within the kitchens as directed by Sous Chef. They will be required to take part in the effective management of the team on their shift to ensure that they deliver the menus to the highest standard. They will form a close working partnership with other Chef de Parties to ensure the smooth running of overlap preparation and production plans are achieved. In addition and in conjunction with the Head Chef they will play a key role in driving the quality of our food service to exceed expectations. They will complete the daily operational documents on their shift, to include HACCPs, Food safety documents, daily production and wastage sheets.

Chef de Partie

1. Hands on delivery of the food production to a high level.
2. Positive and enthusiastic approach, driving good behaviour and a positive can do attitude of all the teams at all times.
3. Ability to work closely with colleagues to achieve the overall aims of the department.
4. Professional approach to appearance and engagement into the school and department’s ethos and policies.
5. Keeping up to date with current trends in food, ensure a contemporary delivery on food is provided to exceed and delight customers.
6. A flexible approach to hours worked to meet the peaks and troughs of the business. 

Core Responsibilities of Role

1. To plan in close liaison with the Executive Head Chef/ Sous Chef. and clients the delivery of all food production.
2. To produce foods to the required production plans and to deliver and excel at the standards required.
3. To take instruction and deliver food within pre designated parameters of portion control and output timings. This will include service Front of House.
4. In the absence of the Sous Chef to deliver daily briefs on production, service or on events and work in close conjunction with Shift / Hospitality Supervisor on the quality of service of the meals.
5. Ensure all deliveries are stored and rotated in a timely manner and any items that are received incorrectly are reported to a senior member of the kitchen team
6. In absence of Sous Chef ensure all invoices are readily available for the Head Storeman and Executive Head Chef as required.
7. To ensure effective open/closing and hand over procedures run smoothly and consistently.
8. To draw up and complete all documents relating to food production, wastage and Food safety.
9. To manage and take responsibility for all food safety, health and safety aspects of key work areas. To ensure all due diligence records and samples are kept.
10. To support Executive Head Chef/Sous Chef in leading and supervising a team of staff
11. To contribute to development use of recipes, menus, training, and systems.
12. To implement one to one coaching with Commis Chefs/Demi Chef de Partie
13. To support other key areas of food production or service as directed by the Executive Head Chef/ Sous Chef.
14. To attend regular training sessions as described and delivered by the Executive Head Chef/Sous Chef

Knowledge / Experience

• C & G 2061 / 2 or equivalent NVQ  (E)
• Elementary Food Hygiene, C&G 706/1 or 2  (E)
• Evidence of training skills required  (E)
• A minimum of three years’ experience in an educational or similar environment at CDP level or above  (D)
• Good communication and organisational skills  (E)
• Excellent attention to detail  (E)
• Basic IT skills  (D)
• Articulate  (E)
• Smart personal appearance  (E)
• Enthusiastic and bubbly personality  (E)
• Able to motivate others and be self-motivated  (E)
• Patience when training other team members  (E)
• A passion for food  (E)
• Ability to work as part of a team  (E)
• Flexible  (E) 

Canford School is committed to equity, diversity and inclusion in all areas of our Community and encourages applications from all suitably qualified candidates.

Canford School is committed to safeguarding and promoting the welfare of children and young people.

The successful applicant will be required to undergo child protection screening.