Job Description

Reports to: Site Head Chef / Executive Chef

Main purpose of the job:

We are looking for a dedicated and talented Chef de Partie / Head Chef to join our dynamic culinary team, working across various venues and Business & Industry (B&I) sites in London. You will play a crucial role in ensuring the smooth operation of our culinary services, maintaining high standards of food quality and presentation.

Key Result Areas:

Food Preparation and Production

To ensure quality and standards are maintained.

The preparation, presentation and service of food items for customers and functions, using standardised recipes, to quality standards set by the Head Chef, for the numbers determined as required and to a skills level determined by C&G 706 1 / 2 or NVQ Levels 1 and 2.

To undertake all work in accordance with the unit operating procedures in relation to the main catering service and functions ensuring its timely completion

To ensure that all food is prepared and cooked to the expected high quality standards and checking its adequacy before release to customers

To ensure that all menu items, are available in service areas throughout service times, and that food service staff are aware of correct portion sizes

To ensure that adequate food items are available to produce the appropriate menu items

To ensure that all food storage, preparation and service of all foods meet the temperature guidelines stipulated in the Food Safety Act 1995 and to record all food temperatures

To work calm under pressure showing alertness, vigilance whilst taking the initiative.

To work towards the kitchen and business objectives.

Stocks

To monitor food stocks ensuring that stock is correctly rotated, maintained and stored to avoid wastage

To ensure that stock levels are kept in accordance with usage and the Head Chefs requirements and to meet the services needs

To assist the Head Chef with stocktaking on a regular basis and completion of goods received and other documents as directed

Administration

To assist the Head Chef with the production, quantity and specification of each dish prepared

Hygiene, Health and Safety

Fulfil all cleaning tasks as identified by the cleaning schedule using the appropriate cleaning materials in a safe and responsible manner

Report any equipment and/or building fabric faults and any hygiene, health and safety hazards to the Head Chef or General Manager

Understand and adhere to all Health & Safety regulations and COSHH legislation

Maintain excellent personal hygiene

Wear the correct uniform and if necessary safety shoes as directed ensuring they are looked after

Wear Personal Protective Equipment, as required, when carrying out specific duties

Comply with all Company hygiene and health & safety procedures ensuring compliance with the company Health, safety and food safety manual

Work in a safe and tidy manner at all times, ensuring I consider my colleagues

Adhere to the Company Handbook

To understand my responsibilities in respect of health and safety at work and conform fully to the rules as explained

Where appropriate and / or required keep temperature records in accordance with the standard set, reporting variances immediately to the Head Chef

Team Effectiveness

To be an active member of the catering team supporting colleagues in the delivery of the overall contract

To motivate and promote positive behaviour within the team

To be proactive in self-development and development of all members of the kitchen brigade

To encourage and develop individual skills whilst contributing to any training needs in the kitchen.

To attend all necessary training courses and team meetings as required by the Head Chef

To ensure you work to the defined standards of Graysons and the client, asking for guidance and clarification as necessary

Job Type: Zero hours contract

Pay: 15.00-23.00 per hour

Benefits:

Company pension
Experience:

Catering: 1 year (preferred)
Work Location: In person

Reference ID: Graysons Support Chef
Expected start date: 20/10/2025