Chef de Partie

Aramark; Dublin; On-site; EUR 32,000 - 42,000; Full time

Job summary

Aramark Ireland in Dublin seeks an experienced Section Chef to lead a designated kitchen section, ensuring high standards of prep, presentation and safety. You will drive consistency, manage stock and mentor junior staff, while collaborating with the Head Chef to maintain service during peak times.

The role requires 2–3 years in a section-based role, and a Level 2 Food Hygiene Certificate, with additional culinary qualifications welcomed. This is a full-time, on-site position in a Dublin kitchen.

Qualifications

• Proven experience in professional kitchen for Section-based role
• Strong attention to food safety and allergen procedures
• Excellent leadership and mentoring abilities
• Ability to work well under pressure in fast-paced kitchen

Responsibilities

• Lead and manage assigned section, ensuring dishes meet standards and are consistent
• Oversee daily prep, stock rotation, and inventory within the section
• Maintain hygiene, safety, and allergen procedures and support junior staff
• Collaborate with Head Chef and other sections for seamless service
• Monitor portion control and food costs, suggest menu improvements

Job description

At Aramark we empower our people to create experiences that matter. We share a passion for hospitality, it’s at the foundation of everything we do. Hospitality excellence is brought to life by our people every day. We embrace our responsibility to our people, our communities, and our planet. While the services we provide, and the industries we serve, are extensive, we never waver from our people-first approach.

Job Description

We are seeking an experienced and enthusiastic Section Chef to join our dynamic culinary team in Dublin, Ireland. As a Section Chef, you will take ownership of your designated section, leading by example whilst maintaining the highest standards of food preparation, presentation, and safety. This is an excellent opportunity for a resilient and organised professional to showcase your culinary expertise, drive innovation within your section, and contribute to an inclusive kitchen environment where collaboration and continuous improvement are celebrated.

• Lead and manage your assigned section with decisiveness, ensuring all dishes are prepared to company standards and delivered with consistency - Prepare fresh ingredients and specialised dishes according to established recipes and techniques, whilst maintaining meticulous attention to detail - Oversee daily food preparation, stock rotation, and inventory management for your section, ensuring efficient use of resources
• Maintain a clean, organised, and hygienic kitchen environment, adhering strictly to food safety and allergen procedures - Support and mentor junior kitchen staff within your section, fostering a supportive and collaborative atmosphere - Communicate effectively with other sections and the Head Chef to ensure seamless service during busy periods
• Monitor portion control and food costs, contributing to the section's profitability and operational efficiency - Identify opportunities for innovation and process improvement within your section, whilst remaining adaptable to change - Ensure compliance with all health and safety regulations and company policies at all times - Assist with menu planning and development, bringing creative ideas to enhance the dining experience

Qualifications

**Required:** - Proven experience working in a professional kitchen environment, with at least 2–3 years in a section-based role - Strong culinary knowledge and expertise in section-specific cooking techniques

• Level 2 Food Hygiene Certificate or equivalent qualification - Excellent attention to detail and comprehensive understanding of food safety and allergen procedures - Ability to work efficiently and remain resilient in a fast-paced, high-pressure environment - Demonstrated leadership experience with the ability to motivate and support a team
• Strong organisational and time-keeping skills with the ability to prioritise multiple tasks - Positive attitude, strong work ethic, and commitment to maintaining high standards - Excellent people skills and the ability to communicate clearly with colleagues at all levels - Problem-solving abilities and sound decision-making skills **Desirable:**
• Culinary qualification or apprenticeship certification - Experience in menu planning and cost control - Knowledge of food costing and inventory management systems - Experience working in a similar Dublin-based establishment - Passion for culinary innovation and continuous professional development

Additional Information

About Aramark
Aramark Ireland is a leader in food, facilities, and workplace services, supporting clients across healthcare, education, business, and the public sector. With over 40 years in Ireland and more than 8,000 colleagues across Ireland and Northern Ireland, we are committed to service excellence, innovation, sustainability, and creating meaningful experiences for our clients, colleagues, and communities.

Aramark is committed to creating a diverse and inclusive workplace and welcomes applications from all candidates.