JOB DESCRIPTION
JOB TITLE:
Chef de Partie
JOB TITLE No.
POST No.
GRADE:
SCP RANGE:
SECTION:
DIRECTORATE:
POST LOCATION:
Catering
LV White Water Centre
CRB REQUIREMENT:
CRB LEVEL:
ACCOMMODATION:
DRIVER’S LICENCE &
BUSINESS USE
INSURANCE
REQUIREMENTS:
D) none
CAR ALLOWANCE:
C) Not applicable
BUDGET LEVEL:
Not applicable
REPORTING TO:
POST No.
RESPONSIBLE FOR:
POST No.
POLITICALLY RESTRICTED POSTS:
No
PURPOSE OF ROLE
To take full responsibility for providing consistently high quality food maintaining stock levels
and managing this in line with a 65% GP, ensuring consistency and speed of service
throughout all on-site catering outlets. To manage and maintain all food related safety matters.
To develop and roll out menu changes in line with Corporate direction and ensure a high level
of service at all times. To be responsible for all back of house operations.

Reporting to the Catering and Hospitality Manager, take full responsibility for
providing consistently high quality, fresh, savoury and sweet menu items for the
café menu

Plan for seasonal specialities to be included in the menu and take into account
major national events and holidays as well as in-season ingredients

Liaise with Catering and Hospitality Manager on promotional dishes and marketing
strategy

Ensure consistency of portion control, preparation time and high quality
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presentation of dishes at all times

Liaise with Catering and Hospitality Manager to plan weekly rotas in advance and
ensure adequate staffing levels for food production

Instruct Kitchen Porters where necessary

Ensure that all members of staff are fully briefed about menus and other
information

Seek feedback from customers to understand their views on menu and dishes
KEY RESPONSIBILITIES AND DUTIES
PEOPLE RESPONSIBILITIES (EXTERNAL – INCLUDING MEMBERS

To establish and maintain close links with the Environmental Health Officers

To be responsible for health and safety of all visitors and customers of the food and
beverage offer at Lee Valley White Water Centre.

Food contractors direct first link
PEOPLE RESPONSIBILITIES (INTERNAL – INCLUDING CONTRACTORS &
VOLUNTEERS)

To work in partnership with the Lee Valley White Water Centre and Trust Senior
Management Team to ensure the food and beverage offer meets the venue objectives
and to maximise profitability.

To be responsible for all aspects of back of house catering at the Lee Valley White
Water Centre including staff, procedures and work planning.

To achieve and maintain a flexible approach to deployment of employees, achieving
efficiencies through effective planning, movement and deployment across outlets.

To manage and provide guidance to all back of house catering employees, including
work planning, evaluating performance in a planned appraisal process, managing
conduct, disciplinary and recruitment matters.

To ensure the Trust’s Health & Safety regulations are met by all back of house catering
employees in the Lee Valley White Water Centre.

To be responsible for the recruitment, induction and training of all back of house
catering employees in the Lee Valley White Water.

To be responsible for the health and saftey of all staff, volunteers and contractors
involved in delivering, or affected by, the F&B offer.

To manage performance of catering contracts.

To respond to and resolve sensitive, difficult or confidential issues as they relate to
catering employees, internal contractors, and volunteers.
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
To ensure that all back of house catering employees have a training plan and that
appropriate training and development is completed both internally and externally.

To develop positive working relationships with corporate departments and other
Authority venues.
FINANCIAL RESPONSIBILITIES
 Purchase all necessary ingredients from approved suppliers for creation of the
dishes

Accurately provide cost prices and suggested retail prices for menu items to the
Catering and Hospitality Manager

Maintain effective stock control, storage and rotation to minimise wastage

Process and log invoices; including petty cash receipts

Originate Purchase Orders where necessary

Review suppliers and prices regularly to ensure value for money against quality

Regularly review sales reports in order to evaluate strengths and weaknesses of
the menu

Produce weekly reports detailing GP and ‘top sellers’ for the Venue Management Team.

To continually review sales, product ranges and systems of working to ensure customer
and business needs are met.

To ensure continued development and ongoing management of catering stock control,
including vending machines, at a level that guarantees uninterupted service.
OTHER RESOURCES RESPONSIBILITIES

Complete kitchen records including ingredient, preparation, allergen and shelf life
information

Ensure high standard of hygiene and cleanliness in line with all current legislation
and advice from the Food Standards Agency

Ensure safe working environment in line with current HSE regulations

Maintain all kitchen equipment

Continued development of menus and operations to maximise food and beverage
income.

To ensure the highest level of food hygiene and cleanliness in all food preparation is
maintained at all times, including in kitchen and service areas and personal hygiene
including uniform of all back of house catering employees.
GENERAL
 The above duties may be varied.
 Carry out all duties with regard to relevant legislation and the Authority’s policies and
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procedures including:o The Authority’s Health & Safety Policy
o The Authority’s Standing Orders and Financial Regulations
o The Authority’s Equal Opportunities Policy and related policies
o The Authority’s Environmental protocols and related policies
KEY CONTACTS
INTERNAL CONTACTS / PURPOSE
EXTERNAL CONTACTS / PURPOSE

Catering and Hospitality Manager as
Line Manager

Suppliers as Customers


General public as Customers
Kitchen Team as staff


Other venue teams as colleagues
Environmental Health Officers as an
issue of compliance and relationship
building.

Stock Taker and Auditor as an issue
of compliance and relationship
building.
STANDARD KEY COMPETENCIES FOR MANAGERS
 1-2-1 meetings with direct reports are undertaken at least at 6 weekly intervals (noted)
 Appraisals are conducted in line with Authority policy and procedures
 Sickness levels are monitored and reduced year on year. Return to work interviews
conducted and noted
 Compliance with all corporate policies and procedures
 Section budgets achieved in line with business plans; compliance with corporate
requirements
The Trust has the right to amend the job description in consultation with the post-holder
to reflect changes in or to the job.
It should be noted that the above list of principal duties and responsibilities is not necessarily a
complete statement of the duties of the post. It is intended to give an overall view of the position
and should be taken as guidance only. Additional duties may be required from time-to-time that are
not identified above and shall be appropriate to the nature, grade and demands of the job as
described. The Job Description is current as at the date shown below. In consultation with the postholder, it is liable to variation by management to reflect or anticipate changes in the job.
Sign off for Job Description and Person Specification
Job Description/Person Specification
Post Title
JD/PS Prepared by line manager
JD/PS Agreed by second line manager
JD/PS Agreed by HOS/AD by
Consultation with post holder conducted by:
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Date signed off
PERSON SPECIFICATION
JOB TITLE:
Chef de Partie
JOB TITLE No.
POST No.
KNOWLEDGE AND SKILLS
ESSENTIAL
Knowledge
 Literate at GCSE qualification level
C or higher and experience in order
to produce menus and maintain
stock control
 Numerate at GCSE qualification
level C or higher and experience in
order to monitor budgets, control
stock and perform till reconciliation
(where necessary)
 Practical knowledge of effective and
efficient management practices and
equivalent experience
 Demonstrable experience of
delivering a high-quality customer
experience
 Working knowledge of the Food
Standards Agency and EU
legislation that could affect the
catering outlets.
 Working knowledge of Health &
Safety legislation including Food
Hygiene.
 Practical knowledge and experience
of stock management systems.
 Computer literate at GCSE or
equivalent in experience and/or
qualification, including knowledge of
administrative software.
 Demonstrate relevant skills in
managing a large team
Qualification
 GCSE Englaish and Maths
qualification grade at level C or
higher, or equivalent in experience
and/or qualification
 Food Hygiene Certificate Level 2 or
Higher.
 Evidence of experience of
maintaining an open and ecouraging
attitude to staff and customers.
 Demonstrable experience of
maintaining open communications
with a focus on results.
DESIRABLE
Knowledge
 Knowledge of profit / loss and
management in a high volume catering
environment
Qualification
 Demonstrable experience of managing
a high volume catering environment,
with varied user groups and differing
offers
 Level 3 Food Safety certificate
 HACCP training at intermediate level
 Institute of Hospitality Qualification
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
Demonstrable experience of
producing performance reports
Experience
 Verifiable experience of working in
an environment guided by
instructions, regulations and
procedures
 Demonstrable experience of team
management
Problem Solving / Decision Making
+ Mental Skills
 Demonstrable ability to identify,
analyse and solve varied problems
and develop solutions
independently.
 Verifiable experience of effectively
dealing with complex, sensitive and
varied customer demands.
 Proven ability to organise own work
both independently and on the basis
of instructions.
Communication
 Demonstrable ability to establish
rapport easily and to reach positive
resolutions to issues.
 Proven ability to train colleagues in
their tasks and achieve lasting
results.
Experience
Physical skills
 Demonstrable ability to operate
kitchen and catering machinery and
equipment with confidence.
Physical skills
EFFORT AND DEMANDS
ESSENTIAL
Mental demands
 Demonstrable ability to work under
work-related pressure (deadlines,
priorities) on a daily basis
Problem Solving / Decision Making
+ Mental Skills
Communication
DESIRABLE
Mental demands
Physical demands
 Verifiable ability to work standing up
and walking for several hours on a
daily basis, preparing food and
serving customers.
Physical demands
Emotional demands
Emotional demands
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
Proven ability to deal with the
emotional demands of others on a
weekly basis.
Work Environment
 Demonstrable ability to work in an
indoors environment.
 No objection to some exposure to a
disagreeable and unpleasant
working environment on a daily
basis involving materials, sensations
and people (heat, spills, customers).
Work Environment
Other requirements
ESSENTIAL
Other requirements
DESIRABLE



Demonstrable experience of growing
income and improving profitability
Demonstrable experience of
planning and managing customer
satisfaction and development
research
Demonstrable ability to take
responsibility and accountability for
own actions.
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