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Chef de Partie


Kitchen  

Picture of a Chef de Partie at the Moller Institute

About the role

We are looking for an experienced Chef de Partie to join and support our team to prepare and serve a range of cuisines for our clients.

You will be expected to deliver high and consistent standards of food preparation and presentation. You will have the opportunity to extend your skills and learn various techniques, as well as having input on developing menus.

Hours of work: 38.5 hours per week, inclusive of breaks. Straight shifts, working some weekends as required
Salary: £25,000 (raising to £27,000 after successful 3 month probation) per annum, plus overtime pay and enhanced payment on Sundays

Key responsibilities

Working within the kitchen team, you will carry out a wide variety of activities, with your key responsibilities to include:

  • To ensure all food served to the customer is of the highest quality, as requested by the Executive Chef, Sous Chef and Junior Sous.
  • To take responsibility for food service on a regular basis.
  • To work in each section of the Kitchen, as required, and to the expected standards.
  • To assist in the creation of inspirational menus, based on client requirements.
  • To ensure the required standards of cleanliness and food hygiene practices are maintained in all areas. To ensure HACCP due diligence is recorded and updated as required.
  • To assist with checks of the kitchen, reporting any problems to the Executive Chef, Sous Chef or Duty Manager.
  • To check food deliveries as required, ensuring all food delivered is of the highest quality and that the appropriate delivery record sheets are completed and signed.
  • To ensure that all staff have a working knowledge of the equipment within the kitchen.
  • To keep abreast of changes in market trends within the industry and conduct research as requested.
  • To ensure that you follow all of the policies and procedures in relation to our environmental, General Data Protection and Anti-Bribery and Corruption policies, details and objectives of which are included in the staff handbook.
  • To carry out any reasonable request made by the Executive Chef, Sous Chef, Junior Sous or a member of the management team in a timely and cost effective manner.

Ideal candidate

You will be a committed and confident customer service professional looking for your next step within a unique environment.

Essential skills and experience

  • Be able to demonstrate good organisational skills
  • Able to work independently and as a part of a busy team
  • High standard of personal hygiene
  • Good command of written and spoken English

Desirable skills and experience

  • Experience working in a commercial environment
  • NVQ level 1 and/or 2, or equivalent

About the Møller Institute

The Møller Institute provides space and context for the development of current and future leaders through leadership development programmes. Programmes are delivered at our purpose-built, start-of-the-art conference venue within the grounds of Churchill College, University of Cambridge. The Institute also provides clients with meeting rooms, accommodation, catering, and tech solutions to ensure all meetings and events are a success.

Our people are at the heart of everything we do, they are professional, enthusiastic, hardworking, fun, loyal and creative, with a positive mind-set around client engagement, support, and service. If you would like to be part of a team that has a great story, is committed to quality, has clear growth strategies for the future and is focused on personal development, you are in the right place. We are committed to creating a diverse workforce and an inclusive culture where everyone can be themselves and reach their full potential.
The Møller Institute is a wholly-owned subsidiary of Churchill College, University of Cambridge, and all of our profits are gift aided to the College to support the education of future leaders, the next generation.

Benefits of working at the Møller Institute

  • Workplace Pension Scheme
  • Health Care Cash Plan
  • Free meal provided when working
  • 33 days of annual leave (including bank holidays)
  • Your birthday off
  • Christmas and New Year off
  • Social events throughout the year