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.

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.

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

This listing is from Reed. View original listing ↗