Location
Golders Green

Hours
Relief/Bank position working on an as and when required basis to cover absence

Salary
£17.00 per hour

About the Role
We have an exciting opportunity to join our amazing Hospitality Team at Jewish Care. As a Relief Chef de Partie, you will assist the Sous Chef in managing all catering functions and the delivery of Hotel Services within Jewish Care’s Homes and Community Centres. You may oversee one area of the kitchen and will be responsible for the effective delivery of food services and customer care to an excellent standard. You will be accountable for maintaining food standards, meeting Health & Safety regulations, handling finances, and managing and developing a team through effective communication.

Your key responsibilities will include supporting the Head Chef and Sous Chef to manage and deliver all catering services across the organisation while ensuring residents’ liberty, dignity, and safety are maintained. You will ensure all food hygiene and Health & Safety practices are monitored and standards are met and recorded in line with organisational policies and current legislation. You will oversee all food production to the agreed standard and develop innovative approaches towards dish presentation, menu planning, and procedures to optimise the cooking process.

Additionally, you will regularly review and execute the menu, taking into account seasonal changes in supplies, market trends, and cultural requirements. Meeting the special needs and dietary requirements of residents, while demonstrating awareness of cultural and religious preferences, will be an essential part of your role.

Experience
Proven experience as a Chef, preferably in multi-site operations. Experience of high standard food preparation. Knowledge of dietary requirements and allergen awareness. Awareness of waste disposal techniques and infection control. Familiarity with COSHH and CQC regulations.

About you
Committed to maintaining high food standards and excellent customer care. Ability to manage and develop a team with effective communication. Awareness of cultural requirements and producing a varied menu that meets diverse needs.

Qualifications
City & Guilds 7051/7062 or equivalent qualification. Health & Hygiene NVQ Level 2 or QCF equivalent.