Chef De Partie - The Honourable Society of the Middle Temple

The Honourable Society of the Middle Temple is seeking an experienced Chef de Partie to join its Catering Department.

Steeped in history, Middle Temple is one of the four Inns of Court and a professional membership organisation responsible for the training and qualification of barristers. It also manages a large heritage estate in central London from which barristers practice. 

The Catering Department provides all catering requirements to a wide range of events from canape receptions, themed buffets and food stations to formal fine dining. Catering anywhere from 20 to 300 guests you will be part of a dedicated team that strives for excellence. We use some of the finest ingredients, sourced locally to create seasonal menus with an emphasis on simplicity of flavour and solid technique.

Key components of this varied role will be managing a section of a vibrant and busy kitchen, supporting the events team in the execution and delivery of key annual events and initiatives; and the opportunity to be creative whilst liaising with the Head Chef to develop new dishes and menus.

Previous work experience in a high volume, high quality establishment such as a 4 or 5 star hotel, corporate contract catering or a members club is essential.  You will be a natural collaborator with well-developed interpersonal skills and the ability to communicate clearly and fluently with people of all levels. The successful candidate will be a team player yet capable of working independently and juggling an ever-changing workload.

The Honourable Society of the Middle Temple is an Equal Opportunities Employer.

JOB DESCRIPTION

JOB TITLE: Chef de Partie

REPORTING TO: Head Chef

RESPONSIBLE FOR: Commis chefs, porters and temporary kitchen staff.

OVERALL RESPONSIBLITIES:

Responsibilities:

Overview

1. Manage a section within the kitchen as instructed by the sous chef or head chef.

2. Ensure dishes are cooked, prepared and served or plated to the highest standards possible on a consistent basis.

3. Ensure that stock is rotated and controlled within your area of responsibility within the kitchen.

4. Adhering to the highest levels of food hygiene and preparation.

5. Supervision of junior kitchen staff as required.

6. Assist with incoming goods and deliveries ensuring that they are stored in the right conditions.

7. Monitoring portion control and waste control to maintain profit margins.

Collaborative working

1. Working with the head chef to develop new dishes and menus.

2. Liaise with the operations team where necessary in the planning and delivery of events.

Food and kitchen safety

1. Accountable for COSHH, Food Safety, H&S, legal regulations, environmental policies and duty of care to customers and colleagues within your area of responsibility.

2. Undertake necessary food checks and probing in accordance with the relevant food hygiene and safety standards.

3. Ensure that the cleaning standards are maintained and undertake appropriate clearing tasks.

4. Raise any concerns about food safety or hygiene to the head chef as appropriate.

PERSONAL SPECIFICATION

Qualifications	Professional Chef’s qualification or equivalent experience. Current level 2 Food Hygiene certificate and H&S certificate including COSHH
Background /Experience	Experience of working within a high volume, high quality establishment such as a 4/5 star hotel, corporate contract catering or a members club. Ability to demonstrate a clear understanding of the hospitality sector. Well-rounded experience including experience of cooking in all the main sections/areas of a kitchen	Previous experience in a Unique Venue of London/4 or 5 star hotels. Or contract catering blue chip B&I site.
Skills	Ability to prepare and cook high quality dishes consistently, according to specification. Demonstrating good practice in food safety Good communication skills with the ability to communicate effectively with people of all levels. Good organisational and time management skills.
Personal Qualities	Able to work flexibly and to carry out any other reasonable duties in line with the post as may be required from time to time. Able to show sound judgment and decision making when undertaking tasks. Able to quickly adapt and learn new techniques. Able to operate effectively on their own or as part of a small team. High professional and ethical standards. Must be well presented at all times. Passionate about food with a good knowledge of current trends. Calm under pressure, patient and measured. Aware of their responsibilities for Health & Safety of themselves and others. Exceptional team player with the ability to collaborate effectively with people at all levels Ability to gain the trust and confidence of colleagues and sustain positive relationships.