Chef

Aramark; Leinster; On-site; EUR 32,000 - 52,000; Full time

Job summary

Aramark is seeking a hands-on Chef Manager/Catering Manager to lead the kitchen brigade onsite. You will oversee food delivery, hygiene, costings and staff performance to ensure consistently high standards for all sections of the business.

The role focuses on maintaining HACCP compliance, accurate stock control and strong communication with staff and clients. A culinary qualification and 1-2 years in a professional kitchen are requested.

Qualifications

• Relevant culinary qualification.
• 1-2 years’ experience in a professional kitchen.
• Experience in industrial catering.
• Experience of HACCP documentation.
• Ability to prepare sophisticated food items.
• Ability to multitask.
• Ability to follow instructions and communicate effectively.
• Budgets and food costings experience.
• Experience of menu planning.

Responsibilities

• Maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation).
• Assist with menu planning and menu costings to meet gross profit margins.
• Ensure sourcing from approved supplier list in line with policy.
• Implement company policies to safeguard food safety and hygiene.
• Record daily food safety/quality checks for the unit.
• Maintain high hygiene standards for premises and staff.
• Lead the team to deliver top-quality food for clients.
• Check, probe and sign off on food deliveries to ensure high standards.
• Verify food presentation is innovative and served at correct temperatures.
• Assist with stock takes and weekly kitchen hazard reviews.

Skills

Multitasking

Staff communication

Time management

Teamwork

Initiative

Customer interaction

Hygiene awareness

Reliability

Education

Culinary qualification

Job description

To support the Chef Manager/Catering Manager with the leadership and management of the entire kitchen brigade. Their focus will be to ensure there are consistently high standards of food delivery and kitchen management across all sections of the business onsite.

Job Responsibilities

• To maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation)
• To aid with menu planning and menu costings to corroborate the budgeted Gross Profit Margin is achieved eliminating waste where possible.
• To accommodate food orders conforming to company purchasing policy, ensuring that only suppliers from the approved supplier list are used.
• To fully familiarise yourself with all company policies and procedures and to ensure the daily implementation of same to guarantee Food Safety and Hygiene are maintained in the kitchen and associated areas in line with current legislation.
• To make certain that any Food Safety/Quality records assigned to you are being carried out daily within the kitchen and related areas, without exception.
• To maintain a high standard of hygiene in respect of premises and self.
• To be responsible for the performance of the team to deliver the top of the line food for our clients.
• To share responsibility with the Chef Manager/Catering Manager for the checking, probing, and signing of all food deliveries to ensure that only the highest standards of produce is accepted into the unit.
• To verify that food presentation is innovative, and at the required temperature with temperatures recorded on the appropriate charts.
• To assist with carrying out stock takes as appropriate.
• To review the kitchen hazard list every week with the Chef Manager/Catering Manager.
• To maintain good communications and working relationships with your client, customers, and all staff.
• As a member of our team you are equally responsible for cleaning and hygiene and that any assigned daily and weekly cleaning duties are carried out to standard.
• To carry out any reasonable task which assists with the service, food preparation, hygiene and other matters pertaining to the efficiency of the kitchen.

Qualifications

• Relevant culinary qualification
• 1-2 years’ experience in a Professional kitchen.
• Experience in industrial catering.
• Experience of H.A.C.C.P. documentation
• Ability to prepare sophisticated food items for consumption
• Ability to multitask
• Ability to deal and communicate optimally with staff and customers at all levels
• Ability to follow accurately and issue instructions, written or oral
• Ability to handle food costings and ensure budgets are met.
• Experience of menu planning
• Dedication and self-motivation
• Good reliability and time keeping
• To work on own initiative or as part of a team
• To be able to maintain personal hygiene
• Professional and Courteous manner
• A passion for food and service
• Flexible approach to hours and duties
• Willingness to undergo training as required