This is a weekend chef de partie post in the Catering & Hospitality team, supporting the Sous Chef across catering and hotel services in Jewish Care's homes and community centres. The role covers food production to agreed standards, menu planning that reflects seasonal supply and cultural needs, and oversight of one kitchen area. It runs on Saturday and Sunday shifts, serving older people, people with mental health needs and people living with dementia. Fit depends on a City & Guilds 7051/7062 or equivalent and a Level 2 health and hygiene NVQ.
What the job involves
- Support the Sous Chef in managing all catering and hotel services across the organisation
- Oversee one area of the kitchen and manage and develop a team, communicating effectively
- Ensure food production meets the agreed standard
- Monitor food hygiene and health and safety practice, recording it in line with policy and legislation
- Maintain food standards and deliver customer care
- Protect residents' liberty, dignity and safety
- Develop approaches to dish presentation, menu planning and cooking procedures
- Review and run the menu regularly, reflecting seasonal supply, market trends and cultural requirements
- Meet residents' special needs and dietary requirements, with awareness of cultural and religious preferences
- Handle finances
Qualifications
- City & Guilds 7051/7062 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
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Contact Details:
The Methodist Church in Britain Recruitment Team
