Job Description

JOB DESCRIPTION

POST TITLE:

Chef de Partie - Part Time

DEPARTMENT:

CF10/Hospitality and Catering

AREA:

The Classroom restaurant

SALARY:

13.45 per hour

PURPOSE OF JOB:

To assist the team in running commercially the restaurant kitchen with learners in order to provide a Real Working Environment

RESPONSIBLE TO:

Lead Commercial Chef

RESPONSIBLE FOR:

CF10 Retail Ltd is a wholly owned subsidiary of Cardiff and ValeCollege [CAVC]. CAVC is one of the largest colleges in the UK, delivering high quality education and training across the Capital Region of Wales, and operating across a number of campuses in
Cardiff and the Vale of Glamorgan.

Our City Cente Campus includes a fine dining restaurant and we are seeking a part time, experienced, Chef de partie to assist in running the business on a commercial basis. This is a fantastic opportunity for the right individual to work in a restaurant within a world-class teaching facility in the centre of the capital city of Wales. The candidate we seek will be a dedicated and passionate individual who is striving to build his or her career in the hospitality industry.

HOURS:

16 hours per week (evenings and weekends required) with additional overtime opportunities.

Department:

CF10 Retail and Hospitality, Catering and Food Manufacturing

The post holder must at all times, carry out his/her responsibilities in accordance with CF10 policies.

GENERAL DUTIES AND RESPONSIBILITIES

1. You will be employed as Chef de Partie in which capacity you will be required to perform such duties consistent with your position as may from time to time be assigned to you.

2. Your duties will include, but will not be limited to, assist running the restaurant kitchen alongside the team, alongside student placements.

3. You may be required in pursuance of your duties to perform services not only for the Corporation but also for any subsidiary.

4. You are expected to work flexibly and efficiently, to maintain the highest professional standards and to promote and implement the policies of the Corporation.

5. You will be expected to comply with any rules and regulations which the Corporation may from time to time issue to ensure the efficient operation of its business and the welfare and interests of its students and employees.

SPECIFIC DUTIES AND RESPONSIBILITIES

In particular, alongside the commercial and academic chef teams, the post holder will be responsible for:

Key Skills

Delivery of Food Service Systems Compliance Delivers Company Standards

Food Margins

Assist with orders of food stock appropriate to sales levels and not over ordered Prepares food for service as directed by line manager Controls wastage and records / reports all wastage to line manager Staff Food policy is followed with no unauthorized food leaving the kitchen Dishes are to specification with no over portioning All stock is secure and no loss of stock within the section responsible for Stock rotation is followed and all store rooms/ fridges and freezers are in order Monitors & controls stock levels - daily, weekly and monthly ensuring there are no shortfalls

Delivery of Food Service

Ensure all dishes are to college specification Ensure all recipes and preparation requirements are met Ensure temperature, seasoning and flavours are to specification Ensures readiness for service and the pace is set for peak trade Ensure food is presented for service in a timely manner and in correct sequence Ensure that the storage of food meets company and statutory health and safety requirements with line manager's guidance

Delivers Company Standards

Deliver the company kitchen standards as identified on Kitchen Audit Implement and ensure the company Health & Safety Policy is met at all times - this includes assisting the training of all kitchen staff Comply & implement all Health and Safety and Food Hygiene requirements Ensure temperature records and food labelling are maintained and up to date Assist in ensuring the kitchen is clean and hygienic Ensure all food is served to specification Ensure the kitchen uniform and personal hygiene requirements are adhered to Assist in ensuring the kitchen runs smoothly on a daily basis & is adequately stocked with all necessary goods within your area of responsibility Promote a positive perception of the organisation at all times both internally & externally Attend organisational meetings as requested

PERSON SPECIFICATION Essential/Desirable

E/D

Education/Training/ Qualifications

Technical skills and qualification to commensurate with the E position

Skills/Knowledge

Fluent Welsh Speaker D Excellent interpersonal skills E Excellent organisational Skills E Intermediate knowledge of Microsoft Office D Teaching Experience D

Work Experience

Experience of communicating with people at all levels E Up to date knowledge of food preparation and cooking methods and techniques E Relevant industrial experience of professional cookery in high quality establishments E Experience within a butchery setting or larder section or patisserie in a commercial environment D

Interpersonal Skills

A good team player. E An excellent organiser who is able to multi-task. E Able to work well under pressure and produce results in a busy working environment. E Able to demonstrate initiative. E
Job Types: Part-time, Permanent

Pay: 13.45 per hour

Benefits:

Private medical insurance Sick pay
Ability to commute/relocate:

Cardiff CF10 5FE: reliably commute or plan to relocate before starting work (required)
Work Location: In person

Reference ID: CDP002