Weekend Chef De Partie

Job summary

The Weekend Chef de Partie plays an important role within Jewish Cares Catering & Hospitality services, supporting the delivery of high-quality meals across our care homes and community settings at weekends. Working closely with the Head Chef and Sous Chef, the postholder will be responsible for preparing, cooking, and presenting nutritious meals that meet residents dietary, cultural, and nutritional needs. The role involves overseeing a section of the kitchen, ensuring food safety and hygiene standards are met, supporting stock control, and contributing to a positive and efficient kitchen operation. This position is ideal for a skilled chef who thrives in a busy environment and is passionate about delivering excellent food that enhances residents wellbeing and experience.

Main duties of the job

We are seeking a motivated and experienced Weekend Chef de Partie to join our Hospitality team. You will support the kitchen team in preparing and serving high-quality meals across care homes and community services, ensuring excellent food standards, hygiene compliance, and efficient weekend operations. The role includes working within a designated kitchen section, assisting with menu preparation, maintaining stock levels, and ensuring all dietary and cultural requirements are met. The successful candidate will have previous chef experience in a busy kitchen, strong knowledge of food safety standards, and the ability to work effectively as part of a team during weekend shifts.

About us

Jewish Care is the largest health and social care charity serving the Jewish community in London and the South East. Every week, our services support around 12,000 people through residential care, nursing care, retirement living, housing with care, community support, mental health services, and wellbeing programmes. Our Catering & Hospitality teams play a vital role in supporting residents wellbeing by providing nutritious, culturally appropriate meals in warm, welcoming environments. Guided by values of excellence, integrity, compassion, innovation, and inclusiveness, we are committed to delivering high-quality services that enhance daily life and create meaningful experiences for all who use our services.

Details

• Date posted: 16 June 2026
• Pay scheme: Other
• Salary: £16.54 an hour
• Contract: Permanent
• Working pattern: Part-time
• Reference number: VP474B3025
• Job locations: Golders Green, NW11 9DQ, United Kingdom

Job responsibilities

We have an exciting opportunity to join our amazing Hospitality Team.

We are looking for a Weekend 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.

This post is working 16 hours per week excluding breaks.

• Saturday 8am 4.30pm (8)hrs
• Sunday 7.30am 5pm (9hrs)

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.