Chef De Partie - Further Particulars

							                        Sidney Sussex College
                             Cambridge


                  Chef De Partie - Further Particulars


JOB TITLE:
GRADE & SALARY:              Point 25 on the University’s Single Salary Spine
                             £ 18,027i pa.

HEAD OF DEPARTMENT:          Head Chef / Senior Sous Chef

REPORTING TO:                Domus Bursar

HOURS:                       Full Time, 40 hours per week including alternate
                             weekends. Split shifts are required and some
                             overtime may be required.

HOLIDAY ENTITLEMENT:         33 days (inclusive of Public Holidays)

LOCATION:                    Sidney Sussex College

JOB SUMMARY:                 To assist the Head and Second Chefs in the
                             smooth running of the kitchen including the
                             preparation, cooking and presentation of all
                             foods.




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The College

Sidney Sussex College was founded in 1596 and is, therefore, one of the
traditional Cambridge Colleges. While we may be old in terms of our foundation,
we are a forward-looking College enjoying excellent facilities in a very attractive
central Cambridge location and with a strong sense of community for all who
work or study here.

We are one of the smaller Colleges, with some 330 undergraduate students and
approximately 190 graduate students. This small size contributes towards the
community spirit we enjoy. The College has about 70 Fellows (i.e. academic
staff), of whom about 20 are retired or honorary Fellows, and about 85 staff.




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Key responsibilities of the Chef de Partie


The key responsibilities include the following:

      Taking responsibility for food production on a regular basis.

      Working in each section of the kitchen and ensuring a high standard of food
      production.

      Providing new menu suggestion to the Sous and Head Chefs.

      Ensuring the required standards of cleanlieness and hygiene are maintained in
      all kitchen areas.

      Checking food delivered as required, ensuring that all food delivered is of the
      highest quality and that delivery record sheetare completed and signed.

      Ensuring that all food served to customers is of the highest quality in line with
      the standards set by the Head Chef.

      Ensuring that all food hygiene practices are carried out to the highest standard
      as required within the College.

      To carry out any reasonable request made by a member of the management
      team.

Health and Safety:
You must ensure that all Health, Safety and Security regulations are adhered to
at all times, this includes the fire procedures and COSHH regulations, all of
which you will be made aware. Please ensure that you report any faults or
infringements of these procedures or act immediately where appropriate to
correct them. You have a duty to carry out work so that you never put yourself
or others at risk, creating a safer working environment for everyone.

Training and Development:
As part of the process of achieving these objectives, we are committed to train
and develop all our staff.
You will be provided with all the relevant statutory training required for you to
carry out your role safely and further training requirements would be discussed
at your personal development review.



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Further information and application process

We hope the information given above will be helpful in providing a general overview of the
post on offer. Should you require further information, please do not hesitate to contact the
Senior Chef for an informal conversation.

Applications should be sent in writing to:

           The Bursar’s Assistant
           Sidney Sussex College
           Cambridge
           CB2 3HU,

and should include:

       1. a completed application form (enclosed)

Applications must be received by the deadline of * 2009.


                              The College is an equal opportunities employer.
i
    Updated 16 January 2009




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