Last updated: / 07/08/2015

JOB DESCRIPTION

Post title: / Chef de Partie
Academic Unit/Service: / Estates and Facilities
Faculty: / Chief Operation Officer
Career Pathway: / Community and Operational (CAO) / Level: / 2a
*ERE category: / n/a
Posts responsible to: / Executive Chef (4), Head Chef (4), Senior Sous Chef (3), Sous Chef (2b)
Posts responsible for: / Commis Chef (1b)
Post base: / Non Office-based (see job hazard analysis)
Job purpose
Day-to-day preparation of food in assigned area, ensuring a high standard is achieved at all times and in a professional manner. When business dictates, to assist and/or supervise in other areas within the catering department.
Key accountabilities/primary responsibilities / % Time /
1.  / Together with the Executive Chef, Head Chef, Senior Sous Chefs and Sous Chefs: Assist in the production of food taking direction as required. This will include food preparation in a number of locations across the University Campus including but not limited to: student halls of residence, Highfield campus food outlets, our fine dining restaurant and the occasional special events and functions both on and off-site. You will be responsible for managing your own time so that multiple dishes are prepared and ready for service. / 65 %
2.  / To organise the running of occasional functions, for example an evening reception/dinner for the Vice Chancellor, ensuring time deadlines and budget constraints are adhered to at all times. You will meet customer needs and expectations at all times and exceeded wherever possible. / 5%
3.  / Ensure all health and safety and food safety legislation is adhered to at all times as determined by the departmental Food Safety Policy and Health and Safety Policy. You will be directly responsible for the recording and monitoring of hot food and fridge temperatures. / 10%
4.  / Ensure that your work area is clean and tidy at all times, including at the end-of-day as per the cleaning rota. Ensure that the correct equipment and chemicals are used. Complete and file daily cleaning rotas. / 5 %
5.  / Assist in storing delivered stock ensuring that dates codes are checked and stock is rotated as required. / 5%
6.  / Assist in a full monthly stock check to ensure accuracy. / 5%
7.  / To attend meetings and training courses as required by the management team. / 5 %
8.  / Any other duties as allocated by the line manager following consultation with the post holder.
Internal and external relationships /
All Catering, Conference and Hospitality Services staff including other managers and supervisors.
Staff, students and other customers.
External suppliers.
Special Requirements
Need to be flexible in terms of working hours which will include evenings and some weekends as part of the regular working week, rota patterns are on a 5 days out of 7 basis.

PERSON SPECIFICATION

Criteria / Essential / Desirable / How to be assessed
Qualifications, knowledge and experience / Basic numeracy and literacy.
Level 2 Food Hygiene Certificate.
NVQ at Levels 2 and 3or equivalent
Able to apply a basic knowledge of established practice and procedures and display an awareness of customer needs.
Basic IT skills.
Knowledge of manual handling techniques. / Experience in a similar role.
Level 3 Food Hygiene Certificate. / Application form/Interview
Planning and organising / Able to use own initiative to organise your daily work activities.
Able to carry out allocated, prescribed tasks to time and to the standard required. / Have organised, planned and managed small functions for up to 50 people. / Interview
Problem solving and initiative / Able to solve basic problems by adhering to established practices and procedures.
Able to use own judgement as to when to seek advice from a more senior colleague. / Experience of resolving customer complaints. / Interview
Management and teamwork / Able to actively participate in a team.
Able to maintain a positive outlook and show flexibility to new ideas and approaches, consistently achieving service standards. / Led a busy service in a restaurant or function environment. / Interview
Communicating and influencing / Able to communicate well with team members and customers.
Be a customer-focused individual.
Able to provide and obtain basic information and assistance. / Interview
Other skills and behaviours / Be self-motivated and able to work in a pressurised environment. / Interview
Special requirements / Must be prepared to work extra hours during busy periods as and when the job requires for example, Graduation and Open Days. / Interview

JOB HAZARD ANALYSIS

Is this an office-based post?

☐ Yes / If this post is an office-based job with routine office hazards (eg: use of VDU), no further information needs to be supplied. Do not complete the section below.
☒ No / If this post is not office-based or has some hazards other than routine office (eg: more than use of VDU) please complete the analysis below.
Hiring managers are asked to complete this section as accurately as possible to ensure the safety of the post-holder.

## - HR will send a full PEHQ to all applicants for this position. Please note, if full health clearance is required for a role, this will apply to all individuals, including existing members of staff.

ENVIRONMENTAL EXPOSURES / Occasionally
(<30% of time) / Frequently
(30-60% of time) / Constantly
(> 60% of time)
Outside work / x
Extremes of temperature (eg: fridge/ furnace) / x
## Potential for exposure to body fluids / x
## Noise (greater than 80 dba - 8 hrs twa) / x
## Exposure to hazardous substances (eg: solvents, liquids, dust, fumes, biohazards). Specify below: / x
Frequent hand washing / x
Ionising radiation / N/A
EQUIPMENT/TOOLS/MACHINES USED
## Food handling / x
## Driving university vehicles(eg: car/van/LGV/PCV) / x
## Use of latex gloves (prohibited unless specific clinical necessity) / x
## Vibrating tools (eg: strimmers, hammer drill, lawnmowers) / N/A
PHYSICAL ABILITIES
Load manual handling / x
Repetitive crouching/kneeling/stooping / x
Repetitive pulling/pushing / x
Repetitive lifting / x
Standing for prolonged periods / x
Repetitive climbing (ie: steps, stools, ladders, stairs) / x
Fine motor grips (eg: pipetting) / x
Gross motor grips / x
Repetitive reaching below shoulder height / x
Repetitive reaching at shoulder height / x
Repetitive reaching above shoulder height / x
PSYCHOSOCIAL ISSUES
Face to face contact with public / x
Lone working / x
## Shift work/night work/on call duties / x

CAO Level 1b – Catering Supervisor2