Relief Chef De Partie

Job summary

The Relief Chef de Partie provides flexible culinary support across Jewish Cares care homes, community centres, and retirement living services, covering planned and unplanned absence on a bank basis. Working alongside Head Chefs and Sous Chefs, the postholder will prepare and cook fresh, nutritious, and high-quality meals that meet the dietary, nutritional, cultural, and religious needs of residents, members, and visitors. The role includes maintaining exceptional food hygiene and health and safety standards, supporting stock control, assisting with menu preparation, and ensuring every meal is served to a consistently high standard. This is a hands-on role requiring flexibility to work across different locations while delivering an excellent dining experience that enhances health, wellbeing, and quality of life.

Main duties of the job

We are looking for a skilled and enthusiastic Relief Chef de Partie to join our catering team on a flexible bank basis. You will prepare and cook fresh, nutritious meals while supporting kitchen teams across a variety of Jewish Care services. Working with high-quality ingredients, you'll help maintain excellent food hygiene standards, support stock management, and ensure every meal meets the dietary and cultural needs of the people we support. This is an ideal opportunity for an experienced chef seeking flexible work in a rewarding environment where great food makes a real difference.

About us

Jewish Care is the largest health and social care charity serving the Jewish community in London and the South East. Every week we support thousands of older people, families, and individuals through residential care, nursing care, retirement living, community services, mental health support, and social work. Our catering teams are central to creating enjoyable dining experiences, providing nutritious, freshly prepared meals that support health, wellbeing, and Jewish cultural traditions. Guided by our values of Excellence, Integrity, Innovation, Compassion, and Inclusiveness, we are committed to delivering exceptional services while supporting our colleagues with opportunities to learn, develop, and thrive.

Details

• Date posted: 19 July 2026
• Pay scheme: Other
• Salary: £16.54 an hour
• Contract: Permanent
• Working pattern: Part-time
• Reference number: VPE143A1DD
• Job locations: Ilford, IG4 5LN, United Kingdom

Job responsibilities

We have an exciting opportunity to join our amazing Hospitality Team. We are looking for a Chef de Partie to assist our Sous Chef in managing all catering functions and the delivery of Hotel Services within Jewish Cares Homes and Community Centres. The Chef de Partie may oversee one area of the kitchen and will be responsible for the effective delivery of food services and customer care to an excellent standard. Accountable for maintaining food standards, meeting Health & Safety Regulations, handling finances and managing/developing a team with effective communication.

What you will be doing:

• Supporting the Head Chef and Sous Chef to manage and deliver all catering services across the organisation, ensuring residents liberty, dignity and safety are maintained
• Ensuring all food hygiene and Health & Safety practices are monitored and standards are met and recorded in line with organisational policies and current legislation
• Overseeing all food production is to the agreed standard
• Developing innovative approaches towards presentation of dishes, menu planning and procedures that will optimize the cooking process
• Reviewing and executing the menu on a regular basis, acknowledging seasonal changes in supplies, market trends and cultural requirements
• Meeting the special needs and dietary requirements of residents and demonstrating awareness of cultural and religious preferences.

What you will need:

• City & Guilds 7051/7062 or equivalent qualification.
• Health & Hygiene NVQ Level 2 or QCF equivalent.
• Proven experience as a Chef, preferably in multi-site operations.
• Experience of high standard food preparation.
• Knowledge of dietary requirements and allergen awareness.
• Knowledge of cultural requirements and producing a varied menu.
• Awareness of waste disposal techniques and infection control.
• Awareness of COSHH and CQC regulations.