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- Tasks: Join our team as a Chef De Partie, preparing meals for 250 students and staff.
- Company: Be part of Compass, a leader in the food service industry with 6,000 venues.
- Benefits: Enjoy free meals, discounts on travel, cinema tickets, and wellness classes.
- Why this job: Grow your culinary skills in a supportive environment with career development opportunities.
- Qualifications: Experience in a similar role and NVQ Level 2 in professional cookery preferred.
- Other info: Work 5 days over 6, with Sundays off and every third weekend free.
The predicted salary is between 25000 - 42000 £ per year.
We ensure you're rewarded for all your hard work, which is why we offer a comprehensive benefits package which includes but is not limited to:
- Free meals on duty
- Contributory pension scheme
- Grow your career with our Career Pathways and MyLearning programmes
- Quick access for you and your immediate family to a Digital GP, and wider healthcare benefits
- Exclusive travel discounts with TUI, Expedia, Booking.com and many more
- Save money on your food shop with discounts on Tesco, Sainsbury's, Morrisons and many more
- Up to 44% off cinema tickets to enjoy your favourite blockbuster
- Receive cash rewards every time you spend and use them on a wide range of brands
- Un-wind with us with free wellness, mindfulness and exercise classes
- You can share all discounts and offers with your friends and families
Working 5 days over 6, closed Sundays. As CDP you would be part of a team consisting of up to 12 staff members, assisting the Sous Chef to provide freshly prepared meals for approximately 250 students and staff, including breakfast, lunch, supper, and snacks. You would assist with the overall management of the house menu, food production planning, food purchasing, and stock control. You will contribute and assist with menu development, cleanliness and general housekeeping of the kitchen.
Shift Pattern Overview: 5 days over 6 with shifts alternating between 7:00 AM-3:00 PM and 11:30 AM-7:30 PM. Closed Sundays. Every third weekend off.
Key Responsibilities:
- Assist the Kitchen Manager with house menu, food production planning, and purchasing within budgetary constraints.
- Cleanliness and general housekeeping of all kitchen areas, ensuring compliance with health and safety standards.
- Assist in managing stock effectively to minimise waste and maintain budgetary targets.
- Assist in maintaining health and safety standards, including adherence to food safety regulations and checks.
- Train and develop the Kitchen team.
- Ensure compliance with company policies regarding uniform and personal protective equipment (PPE).
Outside of Term Time: The School is contracted to private lettings and international student programs (e.g., Easter and summer schools).
Person Specification:
- Excellent culinary skills with experience in a similar role.
- Passionate about food and delivering excellence.
- NVQ Level 2 in professional cookery or equivalent (desirable).
- Intermediate food hygiene/Level 2 certification (desirable).
About Us: As part of Compass you'll help to feed people, fuel progress and forge connections in around 6,000 venues. Join us to grow your career with the industry leader, and get competitive pay, great perks and unrivalled opportunities for learning and development, at one of the UK's biggest businesses.
Chef De Partie - Rugby employer: ESS
Contact Detail:
ESS Recruiting Team
StudySmarter Expert Advice 🤫
We think this is how you could land Chef De Partie - Rugby
✨Tip Number 1
Familiarise yourself with the specific culinary style and menu offerings of the establishment. Understanding their approach to food will help you demonstrate your passion and how you can contribute to their kitchen.
✨Tip Number 2
Network with current or former employees if possible. They can provide insights into the kitchen culture and expectations, which can be invaluable during your discussions with the hiring team.
✨Tip Number 3
Prepare to discuss your experience with food production planning and stock control. Highlighting your ability to manage these aspects effectively will show that you can contribute to the operational efficiency of the kitchen.
✨Tip Number 4
Be ready to showcase your teamwork skills. As a Chef De Partie, you'll be part of a larger team, so demonstrating your ability to collaborate and train others will set you apart from other candidates.
We think you need these skills to ace Chef De Partie - Rugby
Some tips for your application 🫡
Tailor Your CV: Make sure your CV highlights your culinary skills and relevant experience. Focus on roles similar to Chef De Partie, showcasing your ability to manage food production planning and menu development.
Craft a Compelling Cover Letter: Write a cover letter that reflects your passion for food and excellence in cooking. Mention specific experiences that align with the responsibilities listed in the job description, such as managing stock effectively or ensuring compliance with health and safety standards.
Highlight Relevant Qualifications: If you have an NVQ Level 2 in professional cookery or any food hygiene certifications, make sure to mention these prominently in your application. This will demonstrate your commitment to maintaining high standards in the kitchen.
Showcase Teamwork Skills: Since the role involves working as part of a team, include examples of how you've successfully collaborated with others in previous positions. This could be in training kitchen staff or contributing to a positive kitchen environment.
How to prepare for a job interview at ESS
✨Showcase Your Culinary Skills
Be prepared to discuss your culinary experience in detail. Bring examples of dishes you've created or worked on, and be ready to explain your cooking techniques and how they align with the role of Chef De Partie.
✨Demonstrate Teamwork
As a Chef De Partie, you'll be part of a team. Highlight your ability to work collaboratively with others, share experiences where you’ve successfully contributed to a team environment, and discuss how you handle conflicts in the kitchen.
✨Understand Menu Development
Familiarise yourself with menu planning and food production. Be ready to discuss how you would approach menu development and how you can contribute to maintaining budgetary constraints while ensuring quality.
✨Emphasise Health and Safety Knowledge
Since compliance with health and safety standards is crucial, be prepared to talk about your knowledge of food safety regulations and any relevant certifications you hold. This will show your commitment to maintaining a safe kitchen environment.
