Chef de Partie / Recipe and stock Inventory specialist

Eligibility

This role is open to House of Commons and Parliamentary Digital Service employees only. 

Introduction 

The In-House Services & Estates team aims to deliver a comfortable, safe and efficient environment for Members, their staff and staff of the House to work in; as well as providing a welcoming and functional environment for all visitors to the House of Commons.

Catering Services aim to deliver the best quality service with an enthusiastic and professional team for the benefit of all our customers.  We are responsible for the efficient operation of the House of Commons catering facilities within the agreed financial framework.

The Role 

Together with the Executive Chef / Food Beverage and - Purchasing teams to be responsible for streamlining and cataloguing existing and future kitchen menus, allergens, and calorific values etc in readiness for transporting into a new IT platform due early 2025. 

• Work closely with senior chefs and food delivery teams to create and upload recipes to the existing and future IT systems.
• Correctly identify allergens ingredients and associated food costs to each recipe
• Operates within Food Safety, Health and Safety regulations and financial remit.

Some of the responsibilities for this role include:

• Assists senior chefs in creating recipes / planning / recipe reorganisation in line with existing IT and new platform.
• Ensures that recipes are correct and compliant and contain correct allergens and calorific values.
• To assist senior kitchen management staff in compiling and reformatting (as required) existing and new recipes when required.
• Devises and assists in developing menu templates to upload onto new IT system.
• Fully complies with all food safety standards including the identification of ingredients, allergens and calorific values.

Skills and Experience 

To be successful in this role you will demonstrate:

• Criterion 1 - Strong IT Literacy, including MS Office products. Sound financial acumen and working knowledge of recipe management and cataloguing systems.
• Criterion 2 – Experience of:
  • Experience in similar position, of successfully working in all areas of the kitchen, working in a high volume, multi-outlet, high quality venue.
  • Recipe construction/ IT cataloguing of food related items allergens and calorific values.
• Understanding of:
  • Must have a sound understanding of requirements in the following.
  • Food Hygiene
  • Health and Safety practices
  • IT systems and recipe management

• Criterion 3 - Must have relevant catering qualifications i.e. City and Guilds 706:1&2 or NVQ level 1,2 & 3 or equivalent qualification(s)
• Criterion 4 - Good communications and interpersonal skills with the ability to build effective relationships and work successfully within a team, whilst upholding the values of equality, diversity and inclusion.
• Criterion 5 - People management skills. Experience of managing as part of a team often under pressure and to prioritise workload to deliver a high-quality service, giving feedback and supporting development or able to demonstrate the ability to develop these skills. 

Next Steps and Additional Information

If you would like to apply for this role, please submit an application providing evidence against criteria 1-5 in the Job Description. 

More information on the role and the full criteria can be found in the Job Description.