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Pembroke College, a vibrant and esteemed academic institution in central Oxford, is seeking an experienced and dynamic individual to join as a Chef de Partie. This is an exciting opportunity to play a vital role as part of a supportive and highly professional team focussed on delivering an exceptional service to the College’s students, Fellows, staff and guests.

The position is 40 hours a week, worked in straight shifts, 5 days out of 7.

Why Join Pembroke?

* Culinary Excellence: Play a key role in preparing a diverse range of dishes, from daily meals to special events, ensuring the highest standards of quality and presentation.

* Supportive Team Environment: Collaborate with a dedicated team, including senior chefs, in a kitchen that values growth, creativity, and teamwork.

* Professional Development: Enhance your skills with opportunities for training, development, and mentorship from senior chefs.

* Outstanding Benefits: Enjoy a robust benefits package, including a University pension scheme, generous holiday allowance, complimentary meals on duty, a travel pass and cycle scheme, and access to the Employee Assistance Programme.

Role Responsibilities

The Chef de Partie will:

* Prepare high-quality meals for students, staff, and private events, including formal dinners and special occasions.

* Maintain excellent standards of cleanliness, food hygiene, and kitchen organisation.

* Coordinate and supervise kitchen staff during service to ensure smooth operations.

* Update HACCP paperwork and adhere to strict food safety regulations.

* Oversee and mentor junior kitchen team members.

Role Overview

The Chef de Partie plays a pivotal role in the daily operation of the Pembroke College kitchen. This position involves preparing and presenting high-quality dishes for a variety of settings, including student dining, private functions, and formal College events. The Chef de Partie supervises and coordinates kitchen staff during service, ensuring that culinary standards are consistently met.

Key Responsibilities

Food Preparation and Service

* Prepare and present high-quality meals for staff, students, private functions, and special events, ensuring consistent quality and presentation.

* Follow recipes and operational procedures, while bringing individual creativity to dishes.

* Assist in the development of seasonal menus, ensuring dietary requirements and preferences are met.

* Ensure all kitchen activities comply with the College’s hygiene, safety, and allergy policies.

Supervision and Coordination

* Supervise and mentor junior kitchen staff, ensuring effective coordination during service periods.

* Foster a supportive and collaborative working environment within the kitchen.

Compliance and Hygiene

* Maintain high standards of kitchen cleanliness and food hygiene, following HACCP procedures and completing necessary documentation.

* Adhere to strict food handling and sanitation guidelines, reporting any health and safety issues promptly.

Operational and Administrative Support

* Monitor inventory levels, informing senior chefs or the storeman of supply needs.

* Minimise waste by following portion controls and optimising stock usage.

* Assist in maintaining kitchen equipment, ensuring it is in good working order.

Selection Criteria

Essential

* NVQ Level 2/3 in Professional Cookery or equivalent qualification.

* Proven experience as a Chef de Partie or similar role in a professional kitchen.

* Excellent knife skills and culinary techniques.

* Strong teamwork and communication skills.

* Level 3 Food Safety certification (or willingness to undertake the training).

* Passion for food and eagerness to learn.

Desirable

* Level 3 Food Hygiene certification.

* Experience in fine dining or event catering.

* Knowledge of allergen-specific cooking and dietary accommodations.

How to Apply

To apply, please email your CV and a cover letter by 9am on Monday, 13 January 2025

Early applications are encouraged as the College reserves the right to interview and appoint prior to the deadline