JOB DESCRIPTION
TITLE:				Chef de Partie
REPORTING TO:		Catering Manager / Head chef / Sous Chef
HEALTH:	A candidate for and any person holding the post must be fully competent and capable of undertaken the duties attached to the post and be in a state of health such as would indicate a reasonable prospect of ability to attend regular and efficient service.
CHARACTER:	A candidate for and any person holding the office must be of good character.
HOURS OF WORK:	39 hours per week.  Details of starting and finishing times, which may vary in accordance with service needs, will be notified to you by your Catering Manager. There will be times when you will be required to work outside of the normal office hours.
WORKING WEEK:	This site is open 365 days per year. 5 over 7 days. Will be determined by Catering Manager
ETHICAL CODE:	The post holder is requested to respect the ethos and tradition of Peter Mc Verry Trust and to observe and comply with its general policies, procedures and regulations.
CONFIDENTIALITY:	You will have access to various types of records/information in the course of your work.  Such records and information are strictly confidential and unless acting on the instruction of an authorised person, on no account must information concerning staff, patients or other Hospital business be divulged or discussed except in the performance of normal duty.  In addition, records may never be left in such a manner that unauthorised persons can obtain access to them and must be kept in safe custody when no longer required.  
JOB PURPOSE	To be responsible for the preparation, cooking and delivery of a high standard food catering service to residents, staff, internal and external functions and visitors with strict adherence to food safety legislation within the department and associated areas. All duties must be carried out in accordance with Policy and Statutory Standards.

DUTIES AND RESPONSIBILITIES
Operational Duties
1	Requisitioning, receiving and checking of all foodstuffs 
2	Rotation and allocation of foodstuffs detailing any differences 
3	Labelling and storage of all foods
4	Rotation / preparation / cooking / regeneration / portioning and packing of both raw and cooked food
5	Checking for meals at all service points throughout the site for quality, quantity and presentation
6	Ensure efficient and economical use of materials and equipment in relation with waste management policy
7	Implementing cost control measures aiming to achieve maximum utilisation of resources
8	To stock take and place orders with supplier’s when necessary 
9	To take reasonability for special functions as required

Health and Safety:

10	Maintain a safe work environment in co-operation with the Management Team and with reference to the Safety, Health and Welfare at Work Act, 2005: in that respect report any accidents / near misses and document according to policy
11	To report immediately any accidents or incidents involving staff or members of the public to the Catering Manager
12	To ensure a safe environment for himself/herself, colleagues and visitors.
13	To report mechanical defects and need for repairs
14	To instruct assigned staff in safe working practices
15	Assist in co-ordinating of the food safety system
16	Promote the highest standard of cleanliness and hygiene as outlined by HACCP
17	Reporting of any non-conformance and supporting necessary corrective actions
18	To cooperate fully with on-going developments relating to food hygiene legislation and technology associated with catering

General:
19	The Chef de Party will monitor and keep up-to-date with developments of catering practices and all other relevant matters to ensure maintenance of knowledge and skill base in order to facilitate contemporary professional practice
20	Evidence of on-going education will be required. Such evidence may be assured by the attendance and participation at in-service training programmes, subject to the approval of the Catering Manager. From time to time, mandatory participation in in-service training programmes will be required
21	To be aware of current developments / Laws and issues by reading current literature and keeping abreast of new developments, attending ‘in-house’ courses when possible and as appropriate in consultation with your Catering Manager.
22	To assume responsibility for his/her own professional development and safe work practice. 
23	To participate, as required, in teaching/training of staff/students of own or other disciplines.  
24	Teaching and supervision of junior/new staff members and other catering workers, as appropriate, is an inherent part of the work of the Chef de Party
25	To be involved in the induction and training of newly appointed staff
26	To attend and participate in such meetings and events as may be required from time to time assigned to him/her in relation to any other area of the trust.
27	Operation of computer system, manual and electronic recording of all data pertaining to the Catering Operation including HACCP and all other statutory and organisational records.
28	To complete duty rotas and weekly returns when asked
29	Collation of resident meal numbers and diet needs
30	To be familiar with all Peter Mc Verry Trust policies, practices and procedures and to adhere to departmental policies at all times
31	To take all necessary steps to ensure the maximum security of your area of assignment and all equipment and supplies contained therein
32	Any other duties relevant to the post as may be allocated by the Head Chef, Sous Chef or any other senior member of the Catering Team.
33	To ensure confidentiality in all matters of information obtained during the course of employment
34	To present and act in a professional manner at all times and ensure colleagues do likewise
Supervisory Responsibility
35	To assist in the supervision and management of staff in the performance of their duties through good organisation practices

The post holder may be required to perform other duties as appropriate to the post, which may be assigned to him/her from time to time, and to contribute to the development of the post while in office. This job description will be subject to review in the light of changing circumstances. It is not intended to be exhaustive but should be regarded as providing guidelines within which individuals wo
These duties and responsibilities are a reflection of the present service requirements and may be subject to review and amendment to meet the changing needs of the service

PERSON SPECIFICATION

Factors	
Essential	
Desirable
	
Qualifications	
•	London City and Guilds 706/1 & 706/2 NCCB or such equivalent qualifications as may be approved by the Minister for Health from time to time	
•	Primary Food Hygiene Training, EHOA accredited.
•	Management of Food Hygiene
	
Experience	
•	Practical work experience commensurate with required qualification	
•	Experience in a production kitchen catering for 500 
•	Experience in Food Safety Practices
•	Knowledge of Health and Safety Practices

CORE COMPETENCIES

Factors	

Essential	

Desirable

		
Desirable

	

Professional Knowledge	
•	Demonstrates competence and professionalism in order to carry out the duties and responsibilities of the role
•	Ability to work with and guide fellow team members. 
•	Ability to work in a professional manner. 
•	Ability to work on own initiative

Interpersonal/
Communication Skills 	
•	Excellent Interpersonal and Communication 
•	Ability to develop positive working relationships 
•	Demonstrates evidence of ability to empathise with and treat patients, relatives and colleagues with dignity and respect.

Planning & Organisational Skills:
	
•	Demonstrate evidence of effective planning and organising
•	Ability to meet deadlines