Chef de Partie

at  University of Glasgow

JOB PURPOSE

Responsible for the preparation, cooking, and service of all food including hospitality food to a high standard across a range of cuisines and styles of cooking. This role supports the UoG Chef Manager and Head Chef in delivering a market-leading customer experience, achieving food cost targets, and executing the food and drink offer with excellence. Key responsibilities include adhering to set recipe specifications and costings, staying informed about current and forthcoming food trends and dietary requirements, and maintaining a passion for food quality and presentation.

MAIN DUTIES AND RESPONSIBILITIES

• Timely Food Production: Ensure all food production duties are carried out promptly to guarantee a smooth service.
• High Standards of Preparation and Presentation: Maintain and uphold a high standard of food preparation and presentation, incorporating new ideas or technology as it becomes available.
• Knowledge of Food Trends: Stay informed and interested in current and future food and industry trends, being at the forefront of innovation.
• Food Management: Manage the control of food items, always ensuring compliance with company policies. Support monthly unit stocktakes as part of this responsibility.
• Process Competence and Compliance: Demonstrate competence and compliance with required processes and operating procedures.
• Consistent Food Standards and Costs: Ensure that food standards and costs are consistently achieved and maintained.
• Ordering and Compliance Support: Oversee the end-to-end ordering process and assist the Executive Chef Manager in ensuring that relevant food safety compliance and administrative requirements are met.
• Food Safety Compliance: Prioritise food safety compliance by meeting all legislative and policy requirements.
• Expert Knowledge and Flexibility: Build and maintain expert knowledge in food preparation and presentation while maintaining a flexible skill set to support other catering outlets, including hospitality.