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CDP - Private School- Oxford - 32 Weeks per year

  • Location

    Oxford

  • Sector:

    Hospitality

  • Job type:

    Full-time Flexible

  • Salary:

    Up to £18,800

  • Contact:

    Amy Henderson

  • Contact email:

    amy.henderson@bluearrow.co.uk

  • Contact phone:

    01635 34949

  • Job ref:

    JO-1811-1387

  • Published:

    about 1 month ago

  • Expiry date:

    2018-12-20

  • Startdate:

    2019-01-08

  • Client:

    #

Chef de Partie - Prestigious School in Oxford 

The School was founded in 1879 and from these modest beginnings the School has grown to be an internationally renowned independent day and boarding preparatory school for over 200 aged 8 to 13.
  • The Role: Chef de partie
  • The Location: Oxford
  • The Salary: From £12.50 per hour
  • The Hours: 37.5 per week, Full Time 40.12 weeks per year  
  • The Days: Monday to Sunday any five days out of seven, as per weekly Rota
  • The Shifts: 6.30am to 2.30pm or 11.15am to 7.15pm or 9am to 5pm
Purpose of the role:
To provide a friendly catering service, performing a variety of manual tasks associated with food production and service at this prestige private school.

Specific Responsibilities:
  • To plan, prepare and cook menu items as directed by the Sous / Head Chef.
  • To assist in the development and planning of menus, including future food trends, and to be passionate about developing new styles of service and concepts in the location.
  • To assist with stock taking when required.
  • To carry out the smooth and efficient running of your section as appropriate.
  • To compile all food orders for sections under your supervision, ensuring food standards and cost are agreed with the Head Chef; to ensure stock, deliveries and wastage are all checked and recorded in line with company and food standards.
  • To gain an understanding of food costing, sales mix and menu planning.
People:
  • To be a team player, assisting other team members when necessary.
  • To treat members of the team at location as you would expect to be treated.
  • To demonstrate and instruct Commis Chefs in food preparation and cooking skills as directed by the Sous / Head Chef
Health & Safety, Food Safety, the Environment:
  • To adhere to the company's Food Safety, Hygiene, and Health & Safety policies and procedures.
  • To ensure that food storage areas are maintained in accordance with the company's Food Safety, Hygiene, and Health & Safety policies and procedures.
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