CHEF DE PARTIE
| Posting date: | 09 June 2026 |
|---|---|
| Hours: | Part time |
| Closing date: | 09 July 2026 |
| Location: | Bournemouth, Dorset |
| Remote working: | On-site only |
| Company: | PAMP RECRUITMENT AGENCY LIMITED |
| Job type: | Temporary |
| Job reference: | PAMP 1430355 |
Summary
Job Description
Duties will include:-
• To effectively manage within budgetary constraints
• Maximise profitable sales by the introduction & maintenance of food service brands
• Plan and cost menus as per company and client specifications
• To continuously develop and improve food quality and hygiene standards across all areas
• Preparation and service of all restaurant & hospitality requirements
• Conform to client and company specification
• To have knowledge of changes in legislation
• To meet the client and company expectations
• To respond to any reasonable request of the company or client
• To assist with staff recruitment, staff training, development & motivation of staff
• To ensure that adequate products, equipment and materials are properly stored.
• Deliver a consistent level of service within the Company’s standard & contract specification and agreed performance, qualitative and
• financial targets
• Ensure all costs & expenditure is within the budgeted levels agreed between the Client. Control all costs such as labour, expenses,
• cash purchases as agreed with your line manager
• Effectively manage the preparation and completion of menu planning, ordering & accurate stock control. Timely recording & remitting of all
• company bookwork. Obtaining purchases from nominated suppliers.
• Assist with disciplinary and grievance issues consistently, fairly and in line with company policy
• Comply with Company & statutory regulations relating to Food Safety, Health & Safety At Work, Cleanliness, COSHH, Fire & Accident
• Reporting. Maintain all records in line with legislation and company policy.
• Carry out on the job training in such areas as Food Safety, Health & Safety, Unit evacuation policy, dangerous equipment and basic food
• hygiene.
• Ensure Food Cost percentage targets are met.
• Initiate a process of continuous improvement by undertaking company promotions & extraordinary merchandising initiatives to ensure the
• profitable growth of the contract
• To take a direct interest in the health and safety of yourself, your subordinates and others who may be affected by your work activities.
Competencies
legal compliance
Food Safety Certificate Level 2
Food allergens certificate
All areas
White chef jacket, black trousers, steel toe safety shoes, chef hat/skull cap, butchers apron. Bring sharp knives safely wrapped in a knife roll/case, do not wrap in a cloth.
Duties will include:-
• To effectively manage within budgetary constraints
• Maximise profitable sales by the introduction & maintenance of food service brands
• Plan and cost menus as per company and client specifications
• To continuously develop and improve food quality and hygiene standards across all areas
• Preparation and service of all restaurant & hospitality requirements
• Conform to client and company specification
• To have knowledge of changes in legislation
• To meet the client and company expectations
• To respond to any reasonable request of the company or client
• To assist with staff recruitment, staff training, development & motivation of staff
• To ensure that adequate products, equipment and materials are properly stored.
• Deliver a consistent level of service within the Company’s standard & contract specification and agreed performance, qualitative and
• financial targets
• Ensure all costs & expenditure is within the budgeted levels agreed between the Client. Control all costs such as labour, expenses,
• cash purchases as agreed with your line manager
• Effectively manage the preparation and completion of menu planning, ordering & accurate stock control. Timely recording & remitting of all
• company bookwork. Obtaining purchases from nominated suppliers.
• Assist with disciplinary and grievance issues consistently, fairly and in line with company policy
• Comply with Company & statutory regulations relating to Food Safety, Health & Safety At Work, Cleanliness, COSHH, Fire & Accident
• Reporting. Maintain all records in line with legislation and company policy.
• Carry out on the job training in such areas as Food Safety, Health & Safety, Unit evacuation policy, dangerous equipment and basic food
• hygiene.
• Ensure Food Cost percentage targets are met.
• Initiate a process of continuous improvement by undertaking company promotions & extraordinary merchandising initiatives to ensure the
• profitable growth of the contract
• To take a direct interest in the health and safety of yourself, your subordinates and others who may be affected by your work activities.
Competencies
legal compliance
Food Safety Certificate Level 2
Food allergens certificate
All areas
White chef jacket, black trousers, steel toe safety shoes, chef hat/skull cap, butchers apron. Bring sharp knives safely wrapped in a knife roll/case, do not wrap in a cloth.