Chef de Partie Tradeston, Scotland
Job description
Job Title: Chef de Partie
Reports to: Head Chef Glasgow Campus
Location: Clyde Place, Glasgow
Campus purpose
o The Campus is an urban playground, and we are the facilitators that keep the colleagues safe and ensure that every visit is memorable. We prioritise diversity and inclusion, culture and community, learning and innovation.
o Your empathy and naturally thoughtful approach towards clients, guests and other colleagues makes us unique. As part of the vital campus team, you’ll also build an in-depth knowledge of the site and be first in line to offer solutions and innovative ways of working.
o We believe that work must be a space where every individual can thrive and be their full self, so we’re on a mission to create a working life that supports each ambition, need and desire and you are a key part in making this happen.
o People make places and places make people -The Campus is a place for you to build a life as well as a living.
Role Purpose:
o Reporting in to the Deputy Food Architect you will be able to competently work in any section in the kitchen and be responsible for the preparation and service of food and drink. You will work alongside the service team to deliver an experience that is exciting, exceptional and inspirational at all times. You will be a natural show person, obsessed with food and on top of trends, and looking to make your mark in a trendy, exciting and vibrant surrounding.
Key Responsibilities:
o Support the senior team to deliver the Campus food strategy
o Organise and control the efficient and effective running of your section
o To work alongside other work streams, e.g. the Curated Experience team to deliver events and experiences that are literally the talk of the Campus and the town
o Oversee the standard and quality of all food & drink you prepare and serve; you are responsible for ensuring the items that you and everyone who is on your section prepare are to spec and have the “wow” factor. If it isn’t right, we change it!
o Keep your ear close to the ground! Tell us what the customer wants and how we keep our clients happy and coming back. Shout about your successes!
o To be audit ready at all times and achieve the highest possible standard, e.g. finance, HS, FS, internal inspections, etc.
o Attend daily service briefings
o To drive a ‘One Team’ Culture, provision of an integrated service.
o Keep our colleagues and the Barclays colleagues, visitors’, and clients safe with our safety-first mentality while they are in our care, using the safety tools available to you
o Support each other to implement new services, operational change, and events so as we can continuously optimize the campus and customer experience
o To support the senior team to ensure all company and statutory regulations pertaining to health & safety, hygiene & fire are adhered to at all times and that they operate to meet the budget requirements and deliver the required service standards.
o To lead your section and ensure all compliance across all company and statutory regulations pertaining to health and food safety and to be a safety ambassador at all times
o Ensure all due diligence and compliance processes are carried out as required
o Ensure the timely reporting of all risks. Support the proactive completion of corrective action plans emanating from site inspections, audits, and risk assessments.
o Ensure that you have the required level of PPE and are conversant in its use
Health & Food Safety:
o Act as a food safety and health & safety champion at all times, ensuring compliance as required
o Carry out checks to ensure compliance on all labelling and that all food is at its best and not out of date
o Act as a food safety and health & safety champion always, ensuring compliance as required
o Ensure the timely reporting of all risks. Support the proactive completion of corrective action plans emanating from site inspections, audits, and risk assessments.
o Report to your line manager any risks, hazards, and PPE shortfalls
o Ensure that you are following recipes as required, to always protect customers including those with allergies
People – Our Most Important Asset:
o Put our customers first and deliver a service that sets us apart from our competitors and the high street.
o To ensure that you and those in your section members understand our purpose and standards of operation and to continue to drive Service Excellence through the team
o To effectively communicate with the service team on a regular basis, including monthly documented team/safety briefings and daily service briefings. We need to be up to date and motivated!
o Ensure you have the right tools for the job! To do this you will ensure that you are working from accurate SOPs, and sharing feedback on what works what doesn’t.
Report any shortfalls
to ensure your section can work effectively at all times.
o Show recognition and appreciation! Utilise reward schemes for and show love for those who deserve praise and thanks.
o Proactively champion the timely completion staff surveys and improved ways of working.
o To champion company wellbeing, CSR and engagement initiatives.
Financial:
o Provide input/support to identify sales growth and cost saving initiatives to work towards financial targets
o Manage costs by ensuring recipes are followed, and production and wastage is controlled
o To carry out regular stock checks and other financial control procedures as required
o Ensure labour costs are controlled and the hours scheduled for yourself and those on your section with you are adhered to, unless management consent is provided to exceed these, based on business needs
o To ensure all stores and other areas of potential loss are secured at all times.
Infrequent Duties:
o Deputize in the absence of other craft or service and experience roles
o To assist at any special duties or functions which may fall outside of normal working hours
o To attend things such as; courses and training sessions, competitions, trade shows,
competitor reviews, as and when required
o To relieve and assist in other areas within the unit or other establishments as required
Skills, Experience and Attributes:
o SCQF Level 6 minimum or equivalent cookery qualification
o Competently work in any section in the kitchen across main kitchen, butchery, fish prep and patisserie
o Over 3 years’ experience in a similar role in large-scale high-end catering and/or fast casual food service outlets
o Must be IT literate and possess excellent written and verbal communication skills
Job Types: Full-time, Permanent
Salary: From £24,350.00 per year
Benefits:
- Gym membership
Schedule:
- Monday to Friday
Work Location: In person
