Chef de Partie

• Key Areas and Standards of Performance
• Task List and Responsibilities

The tasks, functions and any key responsibilities of the job, to be carried out on a daily, weekly, monthly, etc basis;

• To prepare, cook and present food as directed by the HC/SC across all the College’s kitchen operations and be comfortable working in all sections of the kitchen.
• To take responsibility for some aspects of the kitchen and oversee the running of the section the Cd P is rostered on, including ensuring the procurement of ingredients in collaboration with the HD/SC is managed.
• To always maintain hygiene and food safety standards and to follow all food safety and health and safety policies in place.
• To ensure careful cost and resources control to minimise wastage.
• To produce and cook menu items, ensuring adequate portions are produced to the required standard to meet business needs and not over‑produced to cause wastage and unnecessary costs.
• To proactively develop the department products and services. Specifically, to assist HC, SC in revising and up‑date menus on an annual basis.
• To always work in a hygienic and safe manner.
• To order stock from stores, ensuring that advance thought is given to requirements and that stock control recording is maintained.
• Ensure the use of heat, light and power within your control is used conservatively.
• Build and maintain good working relationships with the food service team to ensure the smooth running of the operation.
• To ensure that all food is handled and stored correctly and in keeping with the HACCP policy.
• To ensure food allergens and other specific laws such as Natasha’s law are always followed.
• Any other reasonable tasks required by your line manager.
• Punctuality & Attendance
• To be ready to commence duties at the appointed time.
• To remain on duty, productively working, until the appointed finishing time.
• To attend work as scheduled.
• To notify your supervisor/manager of any absences (e. g. holidays, sickness) that may occur in accordance with the procedure laid down in the Staff Handbook.
• Attitude to Work & Carrying Out Instructions
• To be reliable in the carrying out of instructions and tasks and to operate on a “right first time every time” basis.
• To be trusted to perform at least at the required standard and to be relied upon to complete tasks accurately/correctly.
• To listen carefully to instructions and to carry them out as directed.
• To check if you have not clearly understood what is required of you.
• Product Knowledge
• To undertake training as required in order to develop and improve your knowledge and expertise.
• To be able to help and direct others accurately/correctly.
• To develop general knowledge of the College location and layout, other departments’ services and products and this department’s services and products.
• Customer Relations & Sales Opportunities
• To always operate with a warm and friendly welcome.
• Understand and deliver the needs of the customer efficiently, within the required time scale and to the set standard.
• Demonstrably “go the extra mile” for customers.
• Attitude & Behaviour
• To empathise with the individuals within the team to form positive relationships
• Positively participate to help create a good team atmosphere.
• To be constructive in communication with others, be cooperative and helpful and be supportive as needed.
• Honest and trustworthy. Pleasant in nature.
• Keep your line manager advised of matters which may affect the smooth running of the department.
• To lead by example.
• Cooperation with Other Departments
• Carrying out of tasks with a spirit of cooperation and interest in the needs of other departments and their staff.
• Demonstrate an understanding of other departments’ requirements and be supportive and helpful to them.
• Stock Security
• Ensure that doors are locked as required and that keys are held securely.
• Safeguard stock and ensure that wastage is minimised.
• Safeguard and/or return other people’s property and/or pass to lost property for retrieval by the owner.
• Food Hygiene & Food Safety
• Attend training as required.
• Maintain your own personal hygiene to the required standard and report any incidence of illness as defined within the HACCP policy.
• Follow policy on the preparation, storage, etc of food as defined in the HACCP policy.
• Adhere to all PPE requirements as in the PPE Policy.
• Ensure all temperature records are accurate and kept up to date.
• Health & Safety & Other Legal Aspects
• Operate in a manner to ensure that you do not put yourself or others at risk.
• Report any hazards that you observe.
• Always adhere to the health & safety policy and procedures.
• Adhere to all licensing regulations.
• To demonstrate good sustainability awareness and act accordingly.

Listing found on jesus. cam. ac. uk via Cambridge Network. Always apply through the employer’s own posting.

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