Demi Chef de Partie

Recruitment Genius
£22000 per annum
02 Feb 2017
02 Mar 2017
Contract Type
Full Time
Tenure: Fixed Term Contract for 1 year initially ( with the possibility of becoming permanent)
Hours: 40 hour week, usually Monday to Friday 8:00am - 16:00pm. However there will be times where you will be asked to work on the weekend. Overall, the total contractual hours will not be more than 40.

Job Purpose: The Demi Chef will be joining a team of established Chefs to deliver a quality service to their members and guests.

About the organisation:
They are one of the four Inns of Court which have the exclusive right to call men and women to the Bar. The Inn hosts a number of events for the benefit of members of the Inn and can also be booked for private events ranging from formal dinners, weddings, meetings, receptions, corporate events and garden parties to outdoor functions, TV documentaries and Hollywood movies.

About the Events Department
The Events Department provides a Monday to Friday lunch service for members of the Inn and pre-booked groups in Hall. The department is also responsible for the delivery of the catering requirements for qualifying sessions. You will be part of a growing team to deliver lunches, dinners and banquets for functions ranging from 20-350+ people.


- Ensure dishes are cooked, prepared and served or plated to the highest standards possible on a consistent basis as per specification
- Ensure that stock is rotated and controlled within your area of responsibility within the kitchen.
- Assisting with each section of the kitchen as directed by senior chefs.
- Adhering to the highest levels of food hygiene and preparation.
- Supervise any temporary Commis working with you (where applicable) and ensure they have everything they need and understand what to do.
- Assist with incoming goods and deliveries ensuring that they are stored in the right conditions.
- Monitoring portion control and waste control to maintain profit margins.
- Responsible for all cold buffet work including salads, charcuterie, condiments and sandwich functions
- Minimal dessert production with good presentation skills

Collaborative working
- Liaise with the operations team where necessary in the planning and delivery of events.

Food and kitchen safety
- Accountable for COSHH, Food Safety, H&S, legal regulations, environmental policies and duty of care to customers and colleagues.
- Undertake necessary food checks and probing in accordance with the relevant food hygiene and safety standards and recording as per HACCAP procedures.
- Ensure that the cleaning standards are maintained and undertake appropriate clearing tasks.
- Ensure all policies, procedures and guidelines are carefully adhered to.
- Raise any concerns about food safety or hygiene to the Head Chef as appropriate.

*This is a position in a chilled room, jumpers and jackets are provided.