CHLH/2505/02 Chef De Partie
| Posting date: | 02 May 2025 |
|---|---|
| Salary: | £31,996 to £35,497 per year |
| Hours: | Full time |
| Closing date: | 18 May 2025 |
| Location: | Inverness, Highland |
| Remote working: | On-site only |
| Company: | High Life Highland |
| Job type: | Permanent |
| Job reference: | CHLH/2505/02 |
Summary
KEY DUTIES AND RESPONSIBILITIES INCLUDE:
1. Actively promote a positive and collaborative workplace culture that supports
the Charity’s purpose of Making Life Better and i-care values to increase
morale, productivity and performance.
2. Prepare, produce and present food to a high standard following methods and
as guided by the senior chefs.
3. Work closely with the Commis Chef to guide and support them and deliver
quality service.
4. Contribute suggestions to support the senior chefs producing creative menus
that are appropriate and appealing to all clients and markets using flair and
practicality in equal measure.
5. Manage food costs and avoid wastage by making careful choices on food
portions and perishability, liaising with Sous Chef.
6. Ensuring any supplies are correctly ordered, accepted, secured, stored and
stock managed to a high standard as directed, highlighting any low stock to the
Sous Chef or Head Chef.
7. Ensure your training and all other records are up to date and accurate.
8. Pursue any actions arising from a review or performance appraisal.
9. Attend and undertake any training online or in person.
10. To work on a rota basis, including evenings, weekends and bank holidays.
11. Aim to reduce wastage and uphold our environmental values of being as
sustainable as possible in all tasks.
12. Undertake all tasks in accordance with High Life Highland policies and
procedures, including health and safety procedures and current legilsation,
relevant checks, reporting any concerns to management to ensure corrective
action is taken.
13. Ensure all activities are carried out in accordance with Food Safety Standards,
specifically using the CookSafe model, reporting any problems to the Sous
Chef or Head Chef.
14. Respond to feedback (both internally and externally) professionally and
positively with a solution focused approach with all members of staff
throughout the organisation, including the front of house team.
15. Pursue continuous professional development opportunities and contribute to
the continuous improvement of the Inverness Castle Experience.
16. Ensure all catering facilities are maintained to a high standard of cleanliness
and order and report any issues to the Sous Chef or Head Chef.
17. Assist and support other areas of High Life Highland with particular projects,
training or in the event of holidays or sickness.
1. Actively promote a positive and collaborative workplace culture that supports
the Charity’s purpose of Making Life Better and i-care values to increase
morale, productivity and performance.
2. Prepare, produce and present food to a high standard following methods and
as guided by the senior chefs.
3. Work closely with the Commis Chef to guide and support them and deliver
quality service.
4. Contribute suggestions to support the senior chefs producing creative menus
that are appropriate and appealing to all clients and markets using flair and
practicality in equal measure.
5. Manage food costs and avoid wastage by making careful choices on food
portions and perishability, liaising with Sous Chef.
6. Ensuring any supplies are correctly ordered, accepted, secured, stored and
stock managed to a high standard as directed, highlighting any low stock to the
Sous Chef or Head Chef.
7. Ensure your training and all other records are up to date and accurate.
8. Pursue any actions arising from a review or performance appraisal.
9. Attend and undertake any training online or in person.
10. To work on a rota basis, including evenings, weekends and bank holidays.
11. Aim to reduce wastage and uphold our environmental values of being as
sustainable as possible in all tasks.
12. Undertake all tasks in accordance with High Life Highland policies and
procedures, including health and safety procedures and current legilsation,
relevant checks, reporting any concerns to management to ensure corrective
action is taken.
13. Ensure all activities are carried out in accordance with Food Safety Standards,
specifically using the CookSafe model, reporting any problems to the Sous
Chef or Head Chef.
14. Respond to feedback (both internally and externally) professionally and
positively with a solution focused approach with all members of staff
throughout the organisation, including the front of house team.
15. Pursue continuous professional development opportunities and contribute to
the continuous improvement of the Inverness Castle Experience.
16. Ensure all catering facilities are maintained to a high standard of cleanliness
and order and report any issues to the Sous Chef or Head Chef.
17. Assist and support other areas of High Life Highland with particular projects,
training or in the event of holidays or sickness.