Chef De Partie
| Dyddiad hysbysebu: | 10 Gorffennaf 2025 |
|---|---|
| Oriau: | Llawn Amser |
| Dyddiad cau: | 24 Gorffennaf 2025 |
| Lleoliad: | LS11 0ES |
| Gweithio o bell: | Ar y safle yn unig |
| Cwmni: | Leeds United FC |
| Math o swydd: | Cytundeb |
| Cyfeirnod swydd: |
Crynodeb
ROLE SUMMARY
We are looking for a Chef De Partie to work 37.5 hours per week and also a few Chef De Partie's to work annualised hours.
You will be working in all areas of the kitchen as required for both match day and non-matchday business, always following set specifications and company HACCP.
You will be responsible for managing functions and overseeing other team members in the absence of the head chef/sous-chef.
Assist in training junior team members ensuring they follow established recipes, techniques and set standards
• Demonstrate exceptional culinary skills in preparation and serving of foods/recipes according to company standards.
• Collaborate with head chef/sous chef on menus, recipes and service ideas whilst considering dietary needs, guest preferences and seasonal ingredients.
• To be responsible for the upkeep and impeccable cleanliness of food service areas/kitchens during and after service.
• To manage and control all events. Always ensuring complete customer satisfaction.
• Maintain a keen focus on ingredients and finished products.
• To ensure that the highest standard applies to all areas on match days/non – match days and that company health and safety policies are always adhered to.
• Be aware of stock levels and always adhere to the FIFO rule when in operation.
• To control wastage and only cook what and when its needed.
• To ensure the control of all equipment, ensuring that breakages are kept to a minimum and that misuse of establishment property does not occur.
• To ensure that all members of junior staff are trained to a level which enables them to carry out their duties according to company standards.
• To ensure that all staff and casual staff always adhere to departmental standard of dress and personal hygiene.
• To inform the head chef of any disciplinary matters regarding employees or problems with the day’s event.
• To assist with paperwork and to be fully conversant with all paperwork involved in running the kitchens efficiently and to ensure the correct paperwork is completed for all HACCP due diligence.
• To attend training sessions as required
QUALIFICATIONS & TRAINING
Essential: Level 3 or equivalent in food preparation & service
Desirable: HACCP
KNOWLEDGE, SKILLS & EXPERIENCE
• Applicants must be hard-working, highly motivated with a determination to succeed.
• Well-presented, highly organized and able to work on their own initiative
• Confident and assertive
• Excellent interpersonal skills and ability to communicate on all levels
• Reliable, punctual & honest
• Excellent communication skills
• Strong interpersonal skills
• Ability to use initiative and be creative
• Ambition, passion and willingness to learn
We are looking for a Chef De Partie to work 37.5 hours per week and also a few Chef De Partie's to work annualised hours.
You will be working in all areas of the kitchen as required for both match day and non-matchday business, always following set specifications and company HACCP.
You will be responsible for managing functions and overseeing other team members in the absence of the head chef/sous-chef.
Assist in training junior team members ensuring they follow established recipes, techniques and set standards
• Demonstrate exceptional culinary skills in preparation and serving of foods/recipes according to company standards.
• Collaborate with head chef/sous chef on menus, recipes and service ideas whilst considering dietary needs, guest preferences and seasonal ingredients.
• To be responsible for the upkeep and impeccable cleanliness of food service areas/kitchens during and after service.
• To manage and control all events. Always ensuring complete customer satisfaction.
• Maintain a keen focus on ingredients and finished products.
• To ensure that the highest standard applies to all areas on match days/non – match days and that company health and safety policies are always adhered to.
• Be aware of stock levels and always adhere to the FIFO rule when in operation.
• To control wastage and only cook what and when its needed.
• To ensure the control of all equipment, ensuring that breakages are kept to a minimum and that misuse of establishment property does not occur.
• To ensure that all members of junior staff are trained to a level which enables them to carry out their duties according to company standards.
• To ensure that all staff and casual staff always adhere to departmental standard of dress and personal hygiene.
• To inform the head chef of any disciplinary matters regarding employees or problems with the day’s event.
• To assist with paperwork and to be fully conversant with all paperwork involved in running the kitchens efficiently and to ensure the correct paperwork is completed for all HACCP due diligence.
• To attend training sessions as required
QUALIFICATIONS & TRAINING
Essential: Level 3 or equivalent in food preparation & service
Desirable: HACCP
KNOWLEDGE, SKILLS & EXPERIENCE
• Applicants must be hard-working, highly motivated with a determination to succeed.
• Well-presented, highly organized and able to work on their own initiative
• Confident and assertive
• Excellent interpersonal skills and ability to communicate on all levels
• Reliable, punctual & honest
• Excellent communication skills
• Strong interpersonal skills
• Ability to use initiative and be creative
• Ambition, passion and willingness to learn
Aelod balch o'r cynllun cyflogwyr Hyderus o ran Anabledd
Hyderus o ran Anabledd
Gwybodaeth am Hyderus o ran Anabledd
Yn gyffredinol, bydd cyflogwr Hyderus o ran Anabledd yn cynnig cyfweliad i unrhyw ymgeisydd sy'n datgan eu bod yn anabl ac yn bodloni'r meini prawf lleiaf ar gyfer y swydd fel y diffinnir gan y cyflogwr. Mae'n bwysig nodi, mewn rhai sefyllfaoedd recriwtio fel nifer fawr o ymgeiswyr, cyfnod tymhorol ac amseroedd prysur iawn, efallai y bydd y cyflogwr am gyfyngu ar y niferoedd cyffredinol o gyfweliadau a gynigir i bobl anabl a phobl nad ydynt yn anabl. Am fwy o fanylion ewch i Hyderus o ran Anabledd.