Chef de partie Catering

Foodles is the leader in smart office canteen solutions. We provide a unique flexible and sustainable alternative to traditional office canteens and B2B catering solutions.

We deliver chefprepared balanced meals via smart fridges installed in offices around London. Employees can enjoy healthy cooked meals on site 24/7. This is not only an incredible perk (when paired with a meal subsidy) to attract and retain employees but also a solution that allows employers to meet their CSR commitments especially on delivery and food waste.

Created in France in 2015 Foodles has raised 40m so far and is now expanding in the UK to become the European leader for next generation B2B canteens! To support our growth on the food production side we are hiring a Chef de Partie.

Your mission:

As a chef de partie you get to oversee a section of the kitchen be it butchery fish sauces vegetables and so on. This is why the job is sometimes called a station chef or line cook. In large kitchens you usually get help from a demichef de partie commis or trainee chef. Chances are that youll be cooking fine dining or French dishes but modern kitchens offering informal or contemporary menus generally have two or three sections too.

Your responsibilities:

• Preparing cooking and presenting dishes within your speciality
• Managing and training any demichef de parties or commis working with you
• Helping the sous chef and head chef to develop new dishes and menus
• Ensuring you and your team have high standards of food hygiene and follow the rules of health and safety
• Monitoring portion and waste control to maintain standard and consistency.
• Check on the labels and allergens. Allocate and assemble help for packaging.

Youll probably have to work depending on business requirements and at least 40 hours a week.

Your profile:

You are the right person for us if you have:

Great cooking skills
A cool head
Good communication skills in English
An ability to delegate appropriately
Organisational flair
A grasp of profit margins

You can work your way up the kitchen brigade by taking the modern apprenticeship route as well as studying for an NVQ or SVQ. Alternatively you can study fulltime at college. Most chef de parties will have spent four years as a commis chef and have at least NVQ/SVQ Level 2 or equivalent under their toque.

Other useful qualifications include:
Level 2 food safety health & safety and allergens training.
A foundation degree in culinary arts
Any other health and safety and food hygiene courses

And last but nos least: you have a status that allows you to work in the UK.

Type: Fulltime

Hours: Mon Friday 95pm

Start date: by 15/01/2024

What you can expect

Competitive salary depending on experience
Free Staff Lunch
25 days of paid holidays
Private Health insurance
Pension Scheme
Contractual sick pay scheme
Cycle to work scheme
Commuting wellbeing/leisure allowance
Dynamic growth environment

5. Hiring process

Initial screening call with our HR team

Interview with our executive head chef and souschef

Final interview with our UK General Manager

Reference check

Starting asap