Chef de Partie in Jewish Care's hospitality team, covering its care homes, retirement living and community centres. The work centres on fresh meals meeting residents' dietary, cultural and religious needs, plus stock control, hygiene and menu delivery. Hours are 40 a week across five of seven days, including some weekends, on early or late shifts, with possible oversight of one kitchen area and a team. A City & Guilds 7051/7062 or equivalent is required.
What the job involves
- Prepare and cook fresh, nutritious meals to a consistently high standard
- Oversee food production to the agreed standard
- Monitor and record food hygiene and health and safety practice in line with policy and legislation
- Meet residents' special needs and dietary requirements, with awareness of cultural and religious preferences
- Review and deliver the menu regularly, reflecting seasonal supplies, market trends and cultural requirements
- Develop dish presentation, menu planning and cooking procedures
- Manage stock within designated areas
- Support the Head Chef and Sous Chef in delivering catering services across the organisation
- Handle finances
- Manage and develop a team, communicating effectively
What’s required
Qualifications
- City & Guilds 7051/7052 or equivalent
- Health & Hygiene NVQ Level 2 or QCF equivalent
Experience
- Proven experience as a chef, preferably in multi-site operations
- Experience of high standard food preparation
Skills & knowledge
- Knowledge of dietary requirements and allergen awareness
- Knowledge of cultural requirements and producing a varied menu
- Awareness of waste disposal techniques and infection control
- Awareness of COSHH and CQC regulations
What’s offered
- Training and development
- Supportive working environment
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