Role: Chef De Partie

Location: Oxford

Salary: £30,000 - £33,000

Duration: Permanent

Hours: Full time - 38 hours per week (including evening and occasional weekends)

Job Purpose and Responsibilities

Key responsibilities:

• To check the quality of all goods purchased.

• Ensure all food labelling is carried out as per HACCP.

• To manage the stock rotation.

• To run various sections of kitchen as requested/directed

• Mentor and develop junior members of the team.

Food production:

• In liaison with the other chefs, to prepare meat, fish, soup, and vegetarian dishes for

breakfast, lunch, and dinner service as directed by the Head and senior chefs. To

prepare sweets/ desserts/ buffets for Senior Common Room, students, and

conference guests.

• To check all food deliveries, storage, cooking, and cooling temperature policies adhere

to.

Food hygiene and safety:

• To practice and follow all health & hygiene regulations, with attention to safe working

processes, as outlined by the College.

• Ensure that all food produced is handled hygienically.

• Implement date monitoring of all food, from receipt to service.

• Ensure all HACCP procedures are in place and monitored across the college site.

Allergies:

• To be aware of and follow the College’s allergy systems and procedures and be able

to communicate queries on allergy contents correctly.

• Understand the importance of serving safe food to people with allergies and other

dietary requirements.

Other Duties

• To undertake and support the Head Chef with any other duties as appropriate.

The Chef de Partie is required to be flexible in developing their role in the agreement with the Head Chef and to carry out any other duties commensurate with the grading of this role, as well as his/her expertise.