Chef de Partie
COLLEGE OF CORPUS CHRISTI AND OF THE BLESSED VIRGIN MARY IN THE UNIVERSITY OF CAMBRIDGE
Cambridge
Full-time
Corpus Christi College Cambridge Job Description Job Title: Chef de Partie Department: Catering Department – Kitchens Responsible to: Catering Manager Reports to: Executive Head Chef Purpose of Job: To assist the Exec Head Chef in the development, preparation and service of food to all areas within the College. Ensuring the highest standards are maintained for us to continue to surprise and delight our customers. Duties and responsibilities: Co-ordination of service and Food served • Liaise with the Head Chef on a daily basis to ensure the smooth running of the kitchen. • Ensure all food production is carried out to College standards and ensure complete customer satisfaction. • Ensure accurate records are kept at all times relating to the food production and wastage, for all service periods. Ensure that all foods are labelled, stored and handled in accordance with the College and Health and Safety requirements. • Organise the food service area to ensure that the correct portions are served at all times. • Make sure the wastage is always kept to a minimum. • Assist Head Chef with menu creation and costing to achieve financial targets. • Prepare food to pre agreed allergen information and ensure precise allergen information is provided. • Ensure effective communication and relations with the Pantry service team, working as one team and being proactive in regard to queries and challenges. Supervision Lead by example for the Junior Commis and Demi chefs. • • Offer technical advice and guidance to junior chefs when needed. • Support craft apprentices and other trainees in food preparation. • Recognise that all members and customers are individuals and must be treated with respect. • Be a valued team member, create and maintain a good team spirit. Client Relations • Be visible particularly at service times within Cafeteria. • Consistently always present a positive & professional attitude so the department objectives are met. • Maintain excellent relations with the Catering and Conference team. Hygiene, Health & Safety • Ensure all hygiene, health and safety standards are adhered to and the College’s Health & Safety policies are complied with. Chef de Partie 2026 • Ensure full compliance with the Allergen and Food Safety Manual, adopting a proactive approach to the Allergen Procedure Guide to consistently maintain all procedures and always uphold safe practices. Implementations of all cleaning rotas/schedules are conducted and spot checks are completed on each area. • • Demonstrate a consistently high standard of personal cleanliness and appearance. • Ensure that all faults are reported as necessary to the Head Chef, or Catering Manager. Security • Maintain all aspects of on-site security and all relevant instructions are followed. Other Responsibilities • Always behave in a professional & polite manner when dealing with customers & staff. • Display a problem solving and positive attitude towards supporting the Catering Department and College objectives and values. • Attend all College training, any staff meetings, and any other reasonable duties as requested by the Catering Manager or Executive Chef. • Attend additional training as specified by the Executive Head Chef College Staff Values • To uphold the College Staff Values: Excellence, Collaboration, Respect and Creativity. Safeguarding • A commitment to safeguarding our students and staff and complying with the College’s policies related to this. The above is not an exhaustive list, and the post holder may be expected to undertake other related duties as required by the Catering Manager. The list of duties may be subject to revision at the end of the probationary period. Chef de Partie 2026 Person Specification Criteria Essential Desirable Education/Qualifications • CIEH/Basic Food Hygiene Certificate • CIEH/Intermediate Food Hygiene Certificate • CIEH Basic Health & Safety Certificate or equivalent • City & Guilds 706 1 & 2 or NVQ equivalent qualification Knowledge/Experience • Experience, skills and achievements gained from working within a hotel, restaurant or contract catering environment. • A minimum of 1 years’ experience would be desirable with ambition to progress within the team • Good knowledge of current food trends • Skills • Ability to maintain Health and Safety records including allergen information • Accuracy and attention to detail • Works well under pressure IT Skills • Sound workable knowledge of Microsoft packages Personal Qualities • Good oral communication skills • Prepared to work additional hours when required • Flexible working attitude Physical/Special Requirements • Due to the age and layout of the college, there are a number of steep staircases and areas of restricted access x x x x x x x x x Issued by Department Head Iain Sutherland Name x x x x x x Signature 13.01.2026 Date Accepted and Understood by Postholder …………………………………….Name …………………………………….Signature …………………………………….Date This job description will be reviewed periodically when additions and amendments may be made. Chef de Partie 2026