Chef de Partie

Salary: £22,017-£24,029 depending on experience plus annual bonus circa £1,400

Closing Date: 31 October 2018

Chef de Partie

New College are looking for a skilled and enthusiastic Chef de Partie to complement our existing team.  This is an exciting opportunity for a passionate, creative and talented chef to develop their skills and engage in a wide range of cooking styles.

Main duties involve the preparation and cooking of food for a wide cliental base to a very high standard.  The ability to produce high quality cuisine in a busy kitchen environment is essential along with a can-do positive attitude. 

40 hours per week working five out seven days of which most are straight shifts, with regular alternate weekends off

30 days holiday after qualifying period plus bank holidays. 

We will review applications on receipt, interviewing on a mutually convenient date. As such, we recommend applying immediately.

Training opportunities

Generous contributory pension scheme, meals on duty, uniform provided

Please read on for further details:

The Chef de Partie will be working as part of a team to ensure the provision of high quality meals to fellows, students, staff, guests and commercial customers. The working hours are 40 hours per week working five days out of seven, some evening work and regular alternate weekends off. A rota system is in place including largely straight shifts although some split shifts may be required.

 The Chef de Partie will report on a day-to-day basis to the Head Chef and will be expected to undertake any reasonable tasks at the request of the Head Chef, Senior Sous Chef and Sous Chefs, Catering Manager and the Home Bursar.

Applications should be made either directly to The Head Chef 01865-279565 or e.mail Sam.cruickshank@new.ox.ac.uk including a c.v. and covering letter

or by following the prompts on this site

 

Duties

  1. Prepare, cook and present food to a consistently high standard and in a timely manner whilst maintaining the economical and efficient use of ingredients. 
  1. Ensure the required standard of personal health and hygiene, food hygiene, and health and safety are always met. 
  1. Work flexibly across all sections of the kitchen as required. 
  1. Work effectively as part of a team of chefs and kitchen porters, as well as working well with the Catering Manager, dining hall supervisors, butlers and general assistants to ensure the smooth running of the catering department. 
  1. Assist in ensuring all equipment is in safe working order and report any defects to the Head Chef, Catering Manager or, in their absence, the Team Leaders on duty. 
  1. Assist in keeping all sections tidy, and ensuring all food is in date and stored correctly. 
  1. Check in deliveries and store correctly. 
  1. Ensure records are kept up to date in accordance with current food hygiene regulations and food allergen policy. 
  1. Undertake any necessary training 

 The above list is not an exhaustive list of duties and you will be expected to perform different tasks as necessitated by your changing role within the organisation and the overall business objectives of the college.

 

Essential criteria required for applicants: 

  • 706/1 and 706/2 or the equivalent CIEH Level 2 Food Hygiene
  • Experience in a busy kitchen, working as part of an established brigade
  • General experience in all sections of a kitchen
  • Ability to produce a wide variety of dishes, including vegetarian and vegan
  • Knowledge of handling food allergies
  • Ability to keep all necessary records in accordance with the food hygiene regulations
  • Familiarity with health and safety practices including COSHH, HACCP and RIDDOR
  • Able to check in stock, store and rotate it appropriately
  • Reliability – good timekeeper
  • Trustworthy
  • Clean and tidy appearance
  • In good health and able to carry out work that involves standing for long periods of time, lifting and carrying
  • Able to communicate with staff across all levels of the organisation
  • Able to work effectively as part of a team and individually
  • Professional approach with a high attention to detail
  • Ability to work effectively under pressure

 

Desirable Criteria:  CIEH Level 3

Apply now