Job Description

Role of Pastry Chef de Partie

The successful Pastry Chef de Partie will work as part of the kitchen team in the day to day running of the Pastry section under the direction of the Pastry Sous Chef and Pastry Head Chef. The Pastry Chef de Partie will contribute to the high standard in full or part production, presentation and service of all types of pastry items including afternoon teas, fine dining, banqueting, cafeteria and buffets delivered to students, fellows, staff and college events.

Main Duties

Manage the day to day running of the pastry section in the absence of the Head and Sous Pastry Chef Lead a shift including the preparation and cooking of dishes in accordance with standard recipes Ensure that the presentation of all dishes meets the required quality standards and are serviced to the required timelines Work effectively on own initiative Work alongside the Senior Chefs with the development of menus and new ideas Calculate the cost of menus and dishes as required

Additional Responsibilities

Maintain high standards of kitchen hygiene at all times, keeping up to date with new regulations and attending any required training Follow all Health and Safety regulations; this includes labelling, allergens and ensuring the correct recording of all food temperatures are met Report immediately all damages, breakdowns, defects to equipment, utensils and fabric of working environment, to the maintenance department Maintain good working relationships with all catering and other College staff Undertake training courses as required Help the Main Kitchen with preparation on occasions Participate in the service of all courses To undertake any other tasks commensurate with the role as may be required by the Senior Sous Chef, Head Chefs or other senior member of staff Person Specification

Essential

High standard of culinary skills in Pastry with demonstrable experience Proven ability to prepare and cook food to the highest standard Good communication skills and excellent time management Positive attitude, reliable, enthusiastic and self-motivated Ability to work under pressure Able to work independently and as part of a team Good organisational skills with the ability to meet deadlines A flexible approach to hours and duties

Desirable

NVQ level 3 Diploma in Professional Patisserie and Confectionary or equivalent in catering and hospitality or similar level qualification or experience Experience of producing high quality fine dining food for banquets and gaudies etc

For more information, including how to apply, please visit:

www.chch.ox.ac.uk/vacancies/pastry-chef-de-partie

Job Type: Full-time

Pay: 33,810.00 per year

Benefits:

Bereavement leave Company events Company pension Cycle to work scheme Discounted or free food Employee discount Enhanced maternity leave Enhanced paternity leave Free flu jabs Free or subsidised travel Gym membership Health & wellbeing programme Sick pay
Ability to commute/relocate:

Oxford OX1 1DP: reliably commute or plan to relocate before starting work (required)
Work Location: In person