Location
Golders Green

Hours
16 hours per week excluding breaks
Saturday 8am - 4:30pm (8 hours)
Sunday 7:30am - 5pm (9 hours)

Salary
£17.00 per hour

About the Role
We have an exciting opportunity to join our amazing Hospitality Team as a Weekend Chef de Partie. You will assist our Sous Chef in managing all catering functions and the delivery of Hotel Services within Jewish Care’s Homes and Community Centres. The role involves overseeing one area of the kitchen and ensuring 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.

Key responsibilities 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, develop innovative approaches towards dish presentation, menu planning, and procedures that optimise the cooking process. Regularly reviewing and executing the menu to reflect seasonal changes, market trends, and cultural requirements will be essential.

Meeting the special dietary needs of residents and demonstrating awareness of cultural and religious preferences is a key part of this 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.
Knowledge of cultural requirements and producing a varied menu.
Awareness of waste disposal techniques and infection control.
Awareness of COSHH and CQC regulations.

About you
Committed to maintaining high food standards and excellent customer care.
Strong communication and team management skills.
Ability to innovate and adapt menus to meet diverse needs.
Dedicated to upholding residents’ dignity, liberty, and safety.

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