Chef de Partie (Maternity Cover)

Job Description

  1. Work with Executive Head Chef and other chefs and cafeteria support staff, to ensure the provision of consistently high quality of food and service in the servery, at Formal Hall, at High Table, and for all College conference activities.
  2. Work with all staff in line with good management principles; deploy staff to maximum efficiency; and ensure that the highest possible standards of work are achieved consistently.
  3. Participate in staff induction, training, and development activities, and maintain appropriate records.
  4. Undertake regular Health and Safety checks of equipment, premises, and working practices, and ensure that necessary remedial action is taken as appropriate; retain relevant Environmental Health documentation.
  5. Maintain, purchase, store, and quality-check all food products for the Catering Department; check invoices against delivery notes; ensure the secure and correct storage of all consumables; and ensure appropriate stock rotation.
  6. Undertake menu planning in conjunction with the Executive Head Chef and Sous Chefs to create and cost dishes for the Cafeteria, High Table, and other functions as required; confirm daily numbers; minimise food wastage; and maintain appropriate records.
  7. Provide cover necessary during periods of staff absence due to days off, holidays, or sickness and to be flexible with shift rotas.
  8. To be familiar with, and work in accordance with, all College policies and procedures.
  9. To participate in training designed to minimize occupational risks. This may include manual handling training and other training.
  10. To undertake or participate in any other duties or tasks as reasonably directed or requested by your Managers.

During busy periods (eg College Functions and conferences), you may be asked to alter your shifts or to assist at other College sites. As much notice as possible will be provided to you on such occasions.

Girton College Catering Department will be responsible for providing regularly laundered protective clothing, plus supplying Safety Shoes whilst on duty.

This job description may subject to change, following consultation with the post holder.

May 2018

Personal Specification

Knowledge and Experience

Familiar with working in a kitchen catering environment.


Awareness of the Food Safety Act 1990, Food Hygiene (General) Regulations 1970 and 1987, COSHH Regulations 1988, and Health and Safety at Work Act 1974 and be able to work in accordance with this legislation.


City and Guilds 706 1/2 qualification, level 3 or higher NVQ in an appropriate subject or equivalent


Minimum of level 2 Food Hygiene Certificate


Skills and Abilities

Organisational, time management, and planning skills.


Ability to work with other staff and a willingness to adapt a hands-on approach in a varied and demanding team environment.


Disciplined, talented, and committed team worker.


Reliable, methodical, and thorough in all tasks undertaken.


Ability to remain calm during times of pressure and in the face of multiple deadlines.


Highly developed interpersonal skills and the ability to form positive working relationships with colleagues

Other aptitudes

A positive attitude and commitment to the delivery of a high standard catering service.


Able to provide cover during periods of staff absence due to days off, holidays, or sickness and to be flexible with shift rotas


Any necessary adjustments will be considered to the above in keeping with the requirements of the Equality Act 2010.


Girton College

Responsible to

Head Chef

Application Deadline

Applications will be reviewed on arrival

Relevant Documents

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