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PEMBROKE COLLEGE

Cambridge

Candidate Information Pack

CHEF DE PARTIE

CATERING DEPARTMENT

APRIL 2022

1

THE DEPARTMENT

From a business meeting, to a celebratory reserving Saturdays throughout the long

dinner or wedding reception, Pembroke vacation for these unique events.

College’s Catering Team are experienced and

well-trained in providing excellent food,

facilities and service. When combined with

our quintessentially English gardens and

historic buildings, Pembroke College offers a

rare and unique venue for hosting your

important events. We cater for weddings

exclusively for alumni and College members,

THE ROLE

To manage the kitchens in conjunction with

the Sous Chefs and Head Chef. Ensuring all

HACCP, food safety, health and safety

systems are in place and completed daily.

Delivery of food to agreed levels and

standards.

SALARY & HOURS

£27,422 per annum 37.5 hours per week on a shift system

Plus bonus scheme paid in two covering seven days, including evenings and

instalments. These are only payable after the weekends.

satisfactory completion of the probationary

period.

Gratuities are shared between all Catering

staff and distributed on an occasional basis. BONUS SCHEME

worth 2 weeks salary (subject to terms)

2

JOB DESCRIPTION

Responsible to: Head Chef, Deputy Head  To tell the Head Chef/Deputy Head Chef/

Chef and Sous Chefs. Sous Chef dietary requirements for each
dish served

Responsible for: Working at the levels set daily so the information can be displayed

by the management team to deliver to the in the servery and on the food blog. 

Assisting the Head Chef/Deputy Head
high standards that the College demands.

Chef/Sous Chef with the planning,

Location: Pembroke College, Cambridge. implementation and delivery of

departmental objectives in a timely
Skills:

manner. 

Creative and passionate about food.  Assist the Head Chef/Deputy Head Chef/

 Ability to work under pressure to meet Sous Chef in the supervision of kitchen

deadlines. porters. 

Effective interpersonal skills. 

Flexibility to work when required and

adapt to changing methods. 

Accuracy and attention to detail. 

A methodical approach to expected

workload. 

Work Experience: Minimum two years

working experience.

Budget Responsibilities: None.

Main Duties and Responsibilities 

Prepare and cook main course and side

order items, as required, following

recipes, preparing food one day in

advance. 

Keep section free from all major allergy

ingredients, with no processed

ingredients or additives. 

Follow prep lists daily and prepare food

based on par levels set by Head Chef/

Sous Chef. 

Ordering of goods, maximising the control

of food costs and reducing

wastage.

3

PERSON SPECIFICATION

ESSENTIAL Ability to communicate effectively to colleagues
and other senior management personnel.
Qualifications/academic achievements/ Special Conditions

education Able to work weekend shift patterns.

NVQ Level 2 and 3 in Confidentiality

Professional cookery. Can demonstrate ability to work

Basic Food Hygiene Certificate. confidentially.

Training on HACCP and COSHH.

Skills/knowledge/training DESIRABLE

Good organisational skills.

Good communication and interpersonal skills. Qualifications/academic achievements/

Customer service skills. education

Experience – type and depth of experience Experience in a College environment.

required to do the job
Experience in a similar role.

Understanding of HACCP.

Personal attributes

Friendly, co-operative and

helpful/approachable.

Responsible and trustworthy.

Ability to work as part of a team.

Flexible approach and accepting of change.

ORGANISATION CHART

4

ADDITIONAL INFORMATION

HACCP Requirements Equipment Responsibilities:

You are responsible for ensuring the following  Keep all College property clean and

HACCP checks are completed every day by all sanitised between uses.

chefs.  Report any broken equipment to the Chef 

Wash all fruits and vegetables in the in charge.

correct ratio of water/chlorine tablets  Store all equipment safely and ensure all

and record on Monika. removable parts are stored securely and 

Complete hourly kitchen check to not lost.

prevent cross contamination in the  Report any broken plates, platters or

kitchen. crockery to the senior chef on duty. 

Clean your section following the  Keep all special purple utensils, serving

cleaning rota and record all jobs on containers and cooking equipment

Monika when complete. separate from all other items 

Clean section after lunch and record on Environmental Responsibilities:

relevant Monika rota.  Ensure that all food is utilised to maximum 

Recording all cooking temperatures etc. potential, reducing waste or spoilage at all

on Monika daily. times. 

Record any delivery temperatures and  Ensure gas, electric and water is not left

checks on Monika and complete delivery running when not required.

checklists that are in the delivery area.  Recycle all food waste, plastic, glass and 

Wash hands throughout the day, paper using the correct bins.

between jobs, after breaks and as

required, recording on Monika. Team Responsibilities: 

Read all manufacturers labels and ensure  Participate in team meetings when

all allergens are clearly marked on in- required.

house labels.  Share ideas for recipes or improvements. 

Ensure all foods prepared in-house are  Identify areas of the kitchen which require

date coded following in-house policy. more thorough cleaning or repairs, 

Ensure all manufactured goods/sauces reporting to the Head Chef.

etc. are labelled when opened with an in  Help to identify problems with the running

-house allergen label as well as date- of the kitchen or production of food, and

code based on manufacturer equally, help to trouble-shoot and provide

recommendations. solutions. 

Keep your uniform clean and  Help other sections when you have spare

presentable. capacity or time. 

Keep your fridge clean, organised, and  Help cover rota shortfalls when required.

sanitized and all food in-date.  Help to keep the kitchen calm by working 

Record all items on Monika that have well and showing consideration for others.

been vacuum-packed either for sous

vide or for better storage.

5

ADDITIONAL INFORMATION

Health and Safety: Safer Recruitment:

Persons engaged in work for Pembroke As part of our safer recruitment practices

College must adopt a responsible attitude posts will be subject to the relevant

towards health and safety and comply with compliance checks including an enhanced

any procedures as required by the College in DBS check where this is appropriate.

order to ensure the health, safety, and

welfare of themselves, their colleagues and Equal Opportunities:

any other persons that may be affected by We are an equal opportunities employer and

their actions. They must be prepared to welcome applications from all suitably

undertake any training required in relation to qualified persons regardless of their race,

health and safety or which is identified as identity, sex, disability, religion/belief, sexual

necessary in relation to their work. orientation or age.

The College operates a non-smoking policy;

smoking is only permitted in the designated

smoking areas.

HOW TO APPLY

If you would like to have an informal include separate CVs.

conversation about the post, please call

James Anderson, Senior HR Officer on We look forward to hearing from you.

(01223) 764568.

Privacy Statement
Please complete an Application Form and

Rehabilitation of Offenders

Form (compulsory), and an Equal

Opportunities Form.

Completed application forms together with a

covering letter can be emailed to:

[email protected] or alternatively posted to

The HR Office, Pembroke College,

Trumpington Street, CB2 1RF. Please do not

6

BENEFITS

Here are just some of the benefits we have at Pembroke College to support our

staff

33 days annual

leave Free anti-virus Free meal Bonus scheme

(25 days + 8 software for whilst on duty

bank holidays) home devices

Paid training

Subsidised and On site gym
Medicash health care development

opportunities

Discounts

Employee Annual staff Cycle to work on Dell
Assistance And ‘Buy a

outing products
Programme bike’ schemes

Access to free

Local
passes to the Subsidised

Death in discounts with
Botanical travel on the

service University
Gardens (subject ‘U bus’

benefit Card
to availability)

Christmas party Staff Christmas
and more...

for staff Christmas gift for
children Party staff

Some benefits are non-contractual and may be withdrawn.

Some benefits may be subject to a qualifying period and/or subject to terms.

7

HISTORY OF THE COLLEGE

Pembroke College, founded in 1347 by Marie de Maintenance to name a few. There are lots of

St Pol, Countess of Pembroke, is proud of its opportunities for jobs and career progression.

traditions. The third oldest of the Cambridge

Colleges, it was the first to have its own Chapel.

In the stained-glass windows of our renovated

Library there is evidence of the way we make

light of that history. Located in the heart of the

University City, Pembroke presents a tranquil

environment with varied architectural styles

framing beautiful gardens and open courts.

Openness characterises Pembroke today.

The College is an intimate yet diverse community,

committed to welcoming staff and students of
Pembroke College has a reputation as a friendly

exceptional talent regardless of their social,
College, in which Fellows, students and staff work

cultural or educational background and giving
together to create an environment in which

them the benefit of contact with a large and
people can excel.

distinguished Fellowship. Pembroke thrives on

conversations, between generations and

disciplines - between undergraduates, graduates It’s a lovely place to work.

and senior Members, between current staff,

students and our alumni.

Today the College comprises approximately 442

undergraduates, 260 graduate students, 84

Fellows, and around 175 permanent members of

staff. This number is supplemented as necessary

at various times of the year by temporary staff.

Pembroke contributes to teaching and research

across all subjects in the University and is

currently performing very strongly academically.

There are 20 different departments at the College

such as the Catering Department, International

Programmes, Development Office, Gardens, HR,

Finance, Maintenance, Sports Ground and