This position is no longer open for applications


CHEF DE PARTIE (TC4322) Oxford, England

Salary: GBP28000 - GBP31000 per annum

Position; Chef de Partie  

Location; Oxford

Salary; £28,000 - £31,000

About the role;

Planet Recruitment are proud to be working with a fast-growing organisation based in the Oxford area who are looking for a Chef de Partie


  • To check the quality of all goods purchased.
  • Ensure all food labelling is carried out as per HACCP.
  • To manage the stock rotation.
  • To run various sections of kitchen as requested/directed.
  • Mentor and develop junior members of the team.
  • In liaison with the other chefs, to prepare meat, fish, soup, and vegetarian dishes for breakfast, lunch, and dinner service as directed by the Head and senior chefs.
  • To prepare sweets/ desserts/ buffets for Senior Common Room, students, and conference guests.
  • To check all food deliveries, storage, cooking, and cooling temperature policies adhere to.
  • To practice and follow all health & hygiene regulations, with attention to safe working processes, as outlined.
  • Ensure that all food produced is handled hygienically.
  • Implement date monitoring of all food, from receipt to service.
  • Ensure all HACCP procedures are in place and monitored across the site.
  • To be aware of and follow the allergy systems and procedures and be able to communicate queries on allergy contents correctly.
  • Understand the importance of serving safe food to people with allergies.
  • To undertake and support the Head Chef with any other duties as appropriate.

Essential experience;

  • Relevant professional qualifications such as City & Guilds 706 1 or 2, or NVQ, or equivalent professional experience
  • CIEH Level 2 Award in Food Safety in Catering or equivalent
  • Experience in working across different sections of the kitchen, preferably within a large and busy operation.
  • Excellent interpersonal and communication skills, including an intermediate level of written and spoken English Excellent larder, pastry, and sauce skills.
  • Ability to produce a wide variety of dishes, including vegetarian.
  • Ability to work without supervision using own initiative.
  • Taking responsibility for scheduled tasks.
  • High level of attention to detail with the ability to follow recipes accurately.
  • Willing to work flexibly as part of the overall team.
  • A willingness to progress and develop to achieve personal goals.


Commutable locations;

Witney, Didcot, Abingdon, Wantage, Oxford, Milton Park, Wallingford, Southmoor, Kingston Bagpuize

Key words;

Chef, Chef De Partie, Banqueting Chef, Hospitality, Catering