Chef de Partie

Aramark; Limerick; On-site; EUR 28,000 - 35,000; Full time

Job summary

Aramark is seeking an experienced Chef de Partie in Limerick, Ireland to lead a designated kitchen station with a focus on quality, hygiene, and safety. You will work under the Chef Manager to maintain high culinary standards and contribute to menu planning and cost control.

The role requires a culinary qualification and 1–2 years of professional kitchen experience, with strong teamwork and communication skills in a fast-paced environment.

Qualifications

• HACCP documentation and food safety procedures required.
• Ability to manage food costings and work within budget requirements.
• Experience in a professional kitchen and delivering high-quality dishes.
• Excellent teamwork and communication across kitchen levels.

Responsibilities

• Maintain responsibility for assigned station and ensure recipes and plating meet standards.
• Adhere to HACCP, health & safety legislation and quality records.
• Assist in menu planning, costing, and supplier relationships.
• Lead kitchen operations with strong organization and hygiene.
• Collaborate with Chef Manager to drive continuous improvement.

Skills

HACCP knowledge

Food safety procedures

Budget awareness

Teamwork

Effective communication

Education

Culinary qualification

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're looking for an experienced and enthusiastic Chef de Partie to join our dynamic culinary team in Limerick, Ireland. As a Chef de Partie, you will take ownership of your designated section, leading by example while maintaining the highest standards of food preparation, presentation, and safety. This is an excellent opportunity for a resilient and organized 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.

• Maintain complete responsibility for your assigned station, ensuring consistent execution of recipes and plating standards that reflect our commitment to culinary excellence
• Uphold food hygiene, food safety, service standards, and presentation in accordance with HACCP and Health & Safety legislation
• Collaborate with the Chef Manager on menu planning and menu costing to help achieve budgeted gross profit margins and minimize food waste
• Place and manage food orders in line with company purchasing policies, ensuring only approved suppliers are used and maintaining positive supplier relationships
• Complete all assigned Food Safety and Quality records accurately and daily without exception, demonstrating transparency and accountability
• Maintain a high standard of personal hygiene and ensure your station, kitchen, and food preparation areas are kept clean, organized, and efficient
• Support and motivate the kitchen team to consistently deliver high-quality food and service, fostering a collaborative and inclusive work environment
• Ensure all food is prepared, presented, and served to the required standard and temperature, with temperature records completed as required
• Review the kitchen hazard list weekly with the Chef Manager and support corrective actions where necessary, demonstrating analytical and decisive thinking
• Build and maintain positive working relationships with clients, customers, colleagues, and management through empathetic and professional communication
• Carry out daily and weekly cleaning schedules and ensure all hygiene standards are met, taking ownership of your section's operational efficiency
• Undertake any other reasonable duties related to food preparation, service delivery, hygiene, and the overall efficiency of kitchen operations

Qualifications

• Relevant culinary qualification or equivalent professional training
• 1-2 years' experience working in a professional kitchen environment, with demonstrated section or station management experience
• Proven experience with HACCP documentation and food safety procedures
• Ability to prepare and present high-quality food items to a consistently high standard
• Ability to accurately follow and communicate both written and verbal instructions with clarity and precision
• Experience managing food costings and working within budget requirements
• Strong commitment to maintaining excellent personal hygiene and food safety standards
• Professional, positive, and courteous attitude with a customer-focused mindset
• Excellent teamwork and communication skills, with the ability to collaborate effectively across all kitchen levels
• Passion for food, culinary innovation, and delivering an exceptional dining experience
• Ability to work efficiently in a fast-paced kitchen environment while maintaining quality and attention to detail
• Strong time management and prioritization skills with the ability to multitask effectively
• Problem-solving abilities and adaptability to changing kitchen demands and priorities
• Quality assurance mindset with a commitment to continuous improvement and operational excellence

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.