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ABOUT THE ROLE

Imperial is a World Top 10 university with an international reputation for excellence in teaching and research. Working as part of our award-winning Hospitality department, the Food Production, Service and Development Team craft delicious and memorable catering experiences for our students, staff and visitors. Whether serving students at our busy restaurants, cafés and bars, or entertaining VIPs at our fine-dining outlets, the Team’s mission is to deliver outstanding menus that are value-for-money, sustainable and constantly developing. Through these activities, they create a valuable source of revenue for Imperial, which in turn supports our academic community of world leaders in the provision of Engineering, Medicine, Natural Sciences, Business Management, Research and Teaching.
Working at the heart of our kitchens at multiple Imperial sites, the Junior Chef de Partie uses their culinary skills to create consistently high-quality food. You will help to support the wider strategic goals of the team, bringing new products to our customers and making an important contribution to Imperial’s developing food and drink offerings.

WHAT YOU WOULD BE DOING

You will assist the Senior Sous Chef to achieve the highest standards of food production and customer satisfaction and conduct duties of the role in accordance with health and hygiene regulations and Departmental/Imperial procedures.
You will have a basic understanding of food costings and use all resources to maintain a safe and hygienic kitchen environment, work effectively with other colleagues and departments, and provide an effective service.
You will play an important role in implementing good stock control at various sites, undertaking daily ordering and transfer of stock.
The role will assist in planning and developing new dishes which reflect the diverse customer base of Imperial.
You will be required to work across seven days of the week and assist at functions in the evenings and weekends, so a flexible approach to working is essential.