Chef de parti

at  Aramark West

Support the Executive Head Chef and Sous Chef in the day-to-day running of the Kitchen and act up as required in the absence of the Head Chef and Sous Chef.
Be a champion of our food offering on campus and deliver food services for customers and the restaurant.
To follow the Catering Hygiene Policy guidelines along with Aramark’s dress code policy, always maintaining a clean uniform and hygienic appearance.
Supporting the Sous Chef in the training and development of Commis Chefs and aiding other kitchen staff as directed by the Head Chef or Senior & Sous Chef.
To observe Aramark confidentiality policy.
Follow HACCP guidelines and ensure that all the necessary information is being recorded accurately and efficiently.
Ensuring correct stock rotation procedures are followed, use the FIFO rule.
Observes infection control and HACCP policies in food handling storage, wearing gloves and proper protective equipment.
Adhere to the prescribed dress code and wear all safety and hygiene clothing and equipment, jewelery policy as always prescribed when required to do so.
Know and follow fire and disaster plan, report of injuries, lifting techniques, Universal precautions, and MSDS policies and procedures.
Ensure the correct manual handling procedures are adhered to when lifting or moving anything while working.
Observe the correct use and care of equipment reporting any defect in materials or equipment properly.
Co-operate fully and participate with/in all health and safety training programmes
Comply with and adhere to all Aramark policies and procedures.
Have relevant working experience, and culinary expertise and to be creative
Ability to multi-task and can handle multiple roles as required, with a good understanding of all sections of the kitchen.
Have good organizational skills and work consistently with attention to detail.
Participate in training and development programmes as required.
Engage with and maintain our ISO standards within the Production Kitchen and stores.
Ensure that you encourage all the team the correct procedure of recycling.
Monitor and reduce food waste.
Follow all reasonable requests from the Executive Chef, Head Chef or Sous Chef