Chef De Partie (632749)

Salary range:
£24044 - £26038 per annum plus 5% non-standard working allowance

FTE: 1.0 (35 hours per week)

Term: Open

Closing date: 17 January 2025

The Catering and Hospitality
department within The University of Strathclyde seeks to appoint a Chef De
Partie on a full time basis. The successful candidate will work full time (35
hours per week) with an enhanced overtime rate payable on any additional
hours worked. The Catering and Hospitality department is closed over the
Christmas period each year for approximately two weeks. Although the
majority of the catering business is predominantly Monday to Friday, a flexible
approach to a varied work pattern of 5 days over 7, including evenings and
weekends, is essential. Shifts will vary to meet campus, conference and events
business requirements. A non-standard working allowance of 5% of basic salary
applies.

As a Chef de Partie you will be
expected to be passionate about the production and delivery of a high
standard of food, and will do so in a polite and respectful manner to other
staff and customers. A “Can Do” attitude will be evident as will a
professional approach to all tasks.

Whilst working as part of a team to
provide high quality, quick service, you will use your own initiative to
achieve the tasks that are allocated to you. To be successful as a Chef
de Partie,
you should be able to assist with menu and recipe creation and ordering, assist with
the observation of health and safety, lead and train Commis Chefs, monitor production
specification and wastage, demonstrate excellent organisational skills and
ensure that all duties are completed in a timely manner.

You will represent catering in a professional,
safe and courteous manner, ensuring agreed departmental standards are met.

You will be working in a fast moving, high
energy environment which will require relevant supervision, food preparation
and service experience in a quality focused environment.

As well as monitoring food preparation,
service and safety standards of junior chefs, responsibilities include
informing the Kitchen leadership team of malfunctioning or broken kitchen equipment,
supervising the unpacking and organising of deliveries, and mopping up
kitchen spills to prevent accidents and injuries. You will also ensure that
all food items are properly stored to prevent spoilage.

Interviews are scheduled to take place on 27 January 2025.

For informal enquiries, please contact Joe McGroarty, Executive Head Chef at joseph.mcgroarty@strath.ac.uk