Chef de Partie

Aramark; Dublin; Hybrid; EUR 42,000 - 54,000; Full time

Job summary

Aramark is seeking a Chef Manager/Catering Manager to lead the kitchen brigade onsite, ensuring high standards of food delivery and kitchen management. You will oversee hygiene, stock, and teamwork to meet client expectations while managing budgets.

Collaborating with the Chef Manager, you will verify deliveries, maintain HACCP records, and ensure top-quality meals for a demanding onsite catering environment.

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 for consumption.
• Ability to multitask.
• Ability to deal and communicate optimally with staff and customers at all levels.
• Ability to follow instructions accurately and issue them clearly.
• Ability to handle food costings and ensure budgets are met.
• Experience of menu planning.

Responsibilities

• Maintain food hygiene, service & presentation (HACCP & Health & Safety Legislation).
• Assist with menu planning and menu costings to corroborate budgeted Gross Profit Margin and reduce waste.
• Ensure only suppliers from the approved list are used.
• Implement company policies to maintain Food Safety and Hygiene.
• Maintain daily records for Food Safety/Quality tasks.
• Keep high hygiene standards for premises and self.
• Lead the kitchen team to deliver top-quality food for clients.
• Check, probe, and sign off on food deliveries to ensure top produce.
• Ensure food presentation is innovative and served at the correct temperatures.
• Assist with stock takes as needed.
• Review kitchen hazard list weekly with management.
• Maintain good communications with client, customers, and staff.
• Carry out cleaning duties and other tasks to support service.

Skills

Culinary skills

HACCP documentation

Menu planning

Cost control

Team leadership

Multitasking

Communication with staff/customers

Time keeping

Food safety compliance

Training readiness

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

About Aramark

Northern Europe - Our Mission

Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.

Northern Europe - About Aramark

Aramark is a leading service and solutions provider in Northern Europe. We proudly support clients, partners and customers in food, facilities management, property services, and retail solutions. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at http://www.aramarkcareers.com

All applications will be treated in the strictest confidence. Aramark Northern Europe is an equal opportunities employer.